Fresh Pickled Jalapeños and Cucumbers

Here’s my go-to recipe for pickled jalapeños and cucumbers, a simple mix of fresh vegetables, vinegar, and the right blend of spices that creates a perfect balance of heat and crunch.

These pickled veggies have become a staple in our house – I always keep a jar in the fridge. They’re great on tacos, sandwiches, or straight from the jar (my husband’s preferred way of eating them!). Trust me, once you make these, you’ll want to keep them on hand too.

What Kind of Cucumbers Should I Use?

For pickling, you’ll want to pick the right cucumber to ensure your pickles stay crisp and crunchy. English cucumbers (also called hothouse cucumbers) or Kirby cucumbers are ideal choices since they have fewer seeds and firmer flesh than regular slicing cucumbers. If you’re using regular garden cucumbers, try to choose ones that are firm and not too large, as oversized cucumbers tend to be more seedy and watery. Before pickling, you can remove some of the moisture by sprinkling your cut cucumbers with salt and letting them sit for about 30 minutes – just be sure to rinse them well before adding them to your pickling liquid. For the best results, look for cucumbers that are fresh and unblemished, with no soft spots or yellowing.

Options for Substitutions

This pickling recipe is pretty adaptable and you can make several swaps depending on what you have in your kitchen:

• Cucumber: You can swap regular cucumbers with Persian cucumbers, English cucumbers, or even try pickling other veggies like carrots, radishes, or bell peppers using the same brine.
• Jalapeño: If jalapeños are too spicy or not available, try serrano peppers for more heat, or banana peppers for a milder kick. You could even use bell peppers if you want no heat at all.
• White vinegar: While white vinegar works great, you can experiment with rice vinegar, apple cider vinegar, or even white wine vinegar. Each will bring its own unique flavor to the pickles.
• Sea salt/kosher salt: These are best for pickling, but regular table salt works too – just use about 1/4 less as it’s more concentrated. Avoid iodized salt as it can make the brine cloudy.
• Red pepper flakes: You can skip these or replace them with a pinch of cayenne pepper, fresh garlic, or even whole dried chilies for heat.
• Black peppercorns: Feel free to skip these or try other whole spices like mustard seeds, coriander seeds, or dill seeds for different flavor profiles.

Watch Out for These Mistakes While Pickling

The biggest mistake when making pickled jalapeños and cucumbers is not properly sterilizing your jars, which can lead to unwanted bacteria growth – simply run them through the dishwasher or boil them for 10 minutes before use. Another common error is slicing the vegetables too thick, which prevents them from properly absorbing the brine – aim for thin, uniform slices (about 1/8 inch) for the best flavor and texture. When handling jalapeños, make sure to wear gloves and avoid touching your face, as the oils can cause serious discomfort, and don’t skip the waiting period – these pickles need at least 24 hours in the refrigerator to develop their full flavor profile. For the crispiest results, try adding a grape leaf or a pinch of calcium chloride to your brine, which helps maintain the vegetables’ crunch factor.

What to Serve With Pickled Jalapeños and Cucumbers?

These zesty pickled veggies are perfect for adding a spicy crunch to your favorite Mexican and Asian dishes! They’re great chopped up and sprinkled on tacos, banh mi sandwiches, or rice bowls for an extra kick of flavor. I love adding them to burger plates or sandwich platters as a tangy side dish that cuts through richer foods. You can also serve them alongside grilled meats or as part of a charcuterie board – they make a nice contrast to creamy cheeses and salty cured meats.

Storage Instructions

Keep Fresh: These pickled jalapeños and cucumbers will stay crunchy and flavorful in the refrigerator for up to 2 months when stored in an airtight jar. The longer they sit, the more intense the flavors become – I actually think they taste even better after a week in the brine!

Jar Tips: Make sure to keep your pickles submerged in the brine for the best results. If you notice the lid starting to rust, just transfer everything to a clean jar with a new lid. Always use a clean fork or spoon when taking pickles out to avoid contaminating the brine.

Prep Ahead: These quick pickles are perfect for making ahead! I like to make a big batch and keep them ready in the fridge for tacos, sandwiches, or snacking. Just remember that the jalapeños will get spicier the longer they pickle, so you might want to taste-test them after a few days.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 60-80
• Protein: 1-2 g
• Fat: 0-1 g
• Carbohydrates: 14-16 g

Ingredients

• 1 large cucumber
• 1 large jalapeño (include seeds)
• 6 oz vinegar (white or preferred type)
• 4 oz water
• 1 tbsp sea salt or kosher salt
• 1 tbsp granulated sugar
• 1–2 tsp crushed red pepper flakes
• 1/2 tsp (optional) whole black peppercorns

Step 1: Slice the Vegetables

• 1 large cucumber
• 1 large jalapeño (include seeds)

Wash the cucumber and jalapeño thoroughly.

Slice them both to your desired thickness, keeping in mind that thinner slices will pickle faster and absorb more flavor.

You can include the seeds from the jalapeño if you like extra heat—personally, I think it adds a nice kick!

Step 2: Prepare the Jar

• sliced cucumber from Step 1
• sliced jalapeño from Step 1
• 1–2 tsp crushed red pepper flakes
• 1/2 tsp (optional) whole black peppercorns

Sterilize a glass jar by washing it with hot, soapy water and letting it dry completely.

Layer the sliced cucumber and jalapeño in the jar, alternating between the two for an even mix.

Add the crushed red pepper flakes and, if using, the whole black peppercorns, spreading them out evenly as you go.

Step 3: Make the Pickling Brine

• 6 oz vinegar (white or preferred type)
• 4 oz water
• 1 tbsp sea salt or kosher salt
• 1 tbsp granulated sugar

In a small saucepan, combine the vinegar, water, granulated sugar, and salt.

Heat over medium-high heat and bring the mixture to a boil, stirring occasionally until the sugar and salt have fully dissolved.

Remove from heat once combined.

Step 4: Pour the Brine and Assemble the Pickles

• hot pickling brine from Step 3
• prepared jar with vegetables and spices from Step 2

Carefully pour the hot brine over the layered vegetables in the jar, making sure the cucumber and jalapeño slices are completely covered by the liquid.

Use a spoon to press the veggies down if needed.

Let the jar cool at room temperature for 1–2 hours before moving to the next step.

Step 5: Cool, Refrigerate, and Store

Once the jar has cooled to room temperature, seal it with a lid and refrigerate.

For the best flavor, allow the pickles to sit for at least 24 hours before tasting.

The longer they pickle, the spicier and more flavorful they will become!

I like to let mine sit for 2–3 days for maximum flavor.

Store the pickles in the refrigerator for up to 2–3 weeks.