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 Pickled Jalapeños Peppers

Pickled Jalapeños are budget friendly and really simple to make. The flavor surpasses store bought! Excellent to top burgers, sandwiches, and for taco night!
Prep Time8 mins
Cook Time5 mins
resting time1 d
Course: Condiment
Cuisine: American
Keyword: jalapeno peppers, vegan
Servings: 1 jar
Author: Lora


  • 8 jalapeños
  • ½ cup soy sauce
  • 3 garlic cloves sliced paper thin
  • ¾ cup seasoned rice vinegar unseasoned will work in a pinch
  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lime juice from 1 lime
  • 1 tablespoon fresh lemon juice from about 1/2 lemon
  • ¼ cup lemon-lime soda such as Sprite


  • Slice the jalapeños crosswise into thin rings about an 1/8-inch thick using a sharp knife or a handheld slicer. If you prefer a less-than-incredibly-spicy pickle, scrape out and discard the seeds.
  • Place the jalapeños rings in a jar.
  • In a small saucepan over medium heat, bring the soy sauce, garlic, rice vinegar, and sugar to a gentle boil and let it bubble for a few minutes.
  • Remove from the heat. Add the citrus juices and soda and let cool until no longer piping hot, about 5 minutes.
  • Pour the warm soy mixture over the jalapeños. Tightly seal the jar with the lid. Immediately refrigerate the pickled jalapeño peppers for at least 1 day and up to 2 weeks before strewing or scattering them onto anything and everything.