Quick Pickled Jalapeños

Name: Quick Pickled Jalapeños Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 cup rice vinegar; 1 cup water; 1 thick slice white onion; 1 tbsp kosher salt; 1 lb jalapeños; 1 tbsp black peppercorns; 1/2 bunch cilantro

Jump to ingredients

Quick pickled jalapeños are a tangy, spicy condiment made with rice vinegar, water, and fresh cilantro that are ready to eat within hours. This simple recipe delivers bright, bold flavor without canning or special equipment.

🌍Mexican 🏷️Pickled jalapeños 🏷️Jalapeños 🏷️Spicy 🏷️Tangy Quick pickle

🏷️

🏷️Condiment

cookingwithshereenonTikTok

Total

10 min

Servings

1

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

cookingwithshereenonTikTok

Ingredients

7 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a small saucepan, combine rice vinegar, water, a thick slice of white onion, and salt. Bring the mixture to a boil over medium-high heat.
2
While the brine is heating, slice the jalapeños into 1/4-inch rounds.
3
Place the black peppercorns, sliced jalapeños, and cilantro sprigs into a large, clean glass jar.
4
Carefully pour the hot brine over the jalapeños in the jar, ensuring they are fully submerged.
5
Seal the jar tightly and shake gently to combine all the ingredients.
6
Let the jar cool to room temperature, then refrigerate. The jalapeños can be enjoyed once cooled, but the flavor will develop more over time.

Was this recipe helpful?

Tips & Notes

Pro tips

Slice jalapeños lengthwise or into rings; thinner slices pickle faster and soften more evenly.
Bring the brine to a boil before pouring over fresh peppers to speed up pickling and improve flavor extraction.
Taste after 2 hours; if too acidic, dilute with a splash of water; if not tangy enough, add more vinegar.
Pack peppers vertically in a jar to maximize contact with brine and prevent floating.

Substitutions

Rice vinegar → apple cider vinegar (earthier, slightly sweeter)
Black peppercorns → red pepper flakes (spicier, smokier)
Cilantro → fresh oregano or thyme (different herbal note)
Kosher salt → sea salt (use same amount by weight, not volume)

Storage & make-ahead

Store in an airtight jar in the refrigerator for up to 2 weeks. No reheating needed; serve cold or at room temperature.

Common Questions

How long do quick pickled jalapeños take to be ready?

Quick pickled jalapeños are ready to eat in 2–4 hours, though flavor deepens overnight. They will keep refrigerated for up to 2 weeks.

Can I use white vinegar instead of rice vinegar?

Yes. White vinegar works as a substitute, though it will be sharper and less mellow. Use the same amount and taste after pickling to adjust salt or sugar if needed.

Do I need to remove the seeds for less heat?

Yes. Remove or scrape out the seeds and white membrane inside the jalapeños before pickling if you prefer milder heat. The seeds carry most of the spice.