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quick pickled jalapeños with carrots and garlic in a sealed mason jar

Easy Quick-Pickled Jalapeno Peppers

These pickled jalapeños are terrific on grain bowls, tacos, nachos, burgers, and so much more!
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Prep Time 10 minutes
Cook Time 5 minutes
resting time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • cutting board and knife
  • small saucepan
  • glass jar with lid I used a 16oz mason jar
  • measuring cups with spoon
  • Tongs
  • funnel optional

Ingredients
  

  • 10 fresh jalapeños
  • 1 medium carrot, sliced
  • 4 cloves garlic lightly smashed for flavor
  • 1 cup water
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 2 tbsp kosher salt
  • 1 tbsp sugar

Instructions
 

Prepare the Jalapeños, Carrots, and Garlic

  • Wash the jalapeños and carrot thoroughly. Slice the jalapeños into thin rounds or leave them whole, making a small slit in each to help the brine penetrate. Slice the carrot into thin rounds. Lightly smash the garlic cloves.

Make the Pickling Brine

  • In a small saucepan, combine the water, white vinegar, apple cider vinegar, kosher salt, sugar, and mustard seeds. Heat over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.

Pack the Jars

  • Divide the sliced jalapeños, carrots, and garlic evenly between clean glass jars, leaving a little space at the top.

Pour the Hot Brine

  • Carefully pour the hot brine over the jalapeños, carrots, and garlic in the jars, ensuring everything is fully submerged.

Seal and Cool

  • Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.

Refrigerate

  • Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled vegetables to sit for at least 24 hours to develop flavor.

Notes

Let the pickled mix sit for 2–3 days for the best flavor.
Tried this recipe?Let us know how it was!