There are some ingredients that never leave my fridge—and pickled jalapeños are at the top of that list. Whether I’m building a next-level burger or tossing together a late-night pizza, these spicy, tangy slices are my go-to topping. They add just the right amount of heat, acid, and crunch to almost anything.
Even better? They’re super easy to make. This quick pickled jalapeño recipe uses a flavorful, rice vinegar–based brine that’s not only perfect for jalapeños, but also works beautifully with other vegetables like cucumbers, daikon, and onions.
Why This Pickling Brine Rules
Try it with:
- Cucumbers – classic and crisp
- Daikon – great for rice bowls or banh mi
- Red onions – a must for tacos or salads
- Carrots or radishes – for a snappy snack or garnish
All you need to do is swap in your favorite veg and let the brine do the work. The rice vinegar gives it a smooth, mellow tang that won’t overpower, while garlic and peppercorns add a subtle bite. Feel free to add/swap additional herbs & spices. Make it your own!
My Favorite Ways to Use Pickled Jalapeños
This stuff goes on everything, but if I had to choose my absolute favorites?
- Stacked on a burger – the heat cuts through the richness perfectly
- Scattered on pizza – trust me, melty cheese and pickled jalapeños are a match made in heaven
- Mixed into quesadillas or tacos
- Layered into sandwiches or grilled cheese
- On the side of a rice bowl or ramen for an acid pop
Quick Pickled Jalapeños
10
servings5
minutes0
minutesIngredients
200 g 200 jalapeños, chopped into rings or slices
200 g 200 rice vinegar
100 g 100 water
30 g 30 sugar
6 g 6 salt
2 g 2 MSG (optional but adds amazing depth)
10 10 black peppercorns
2 cloves 2 garlic, lightly crushed
Directions
- In a small pot, combine the rice vinegar, water, sugar, salt, MSG, peppercorns, and garlic.
- Bring to a boil, stirring to fully dissolve the sugar and salt.
- Place your sliced jalapeños in a heatproof jar.
- Pour the hot pickling liquid over the jalapeños, making sure they’re fully submerged.
- Let them pickle at room temperature for at least 30 minutes, or chill overnight for max flavor.
Final Thoughts
These quick pickled jalapeños are more than a spicy snack—they’re one of my favorite kitchen staples. With just a few pantry ingredients and a little time, you’ll have a jar of bright, punchy flavor that takes burgers, pizza, and everything in between to the next level.And the best part? This brine is totally versatile—use it to pickle whatever you’ve got in the fridge.
