How to Make Pickled Jalapeños
Total Time
1 day and 5 minutes
Prep Time
1 day
Cook Time
5 minutes
Rating
5 out of 5 stars
(1)
Ingredients
20 servings
- 4-5 jalapeños, washed and thinly sliced (about ⅛ inch)
- 1 clove garlic, peeled and smashed
- ¾ cup filtered water
- ¾ cup distilled vinegar
- 2 tablespoons cane sugar or granulated white sugar
- 1 teaspoon kosher salt
How would you rate this recipe?
Preparation
Step 1
Add sliced jalapeños and smashed garlic clove to a 16 ounce mason jar.
Step 2
Add water, vinegar, sugar, and salt to a small pot over medium heat. Bring to a boil, then remove from heat, whisking to ensure the sugar and salt completely dissolve.
Step 3
Pour the liquid into the jar so that it completely covers the jalapeños. Let cool on the counter for about 15 minutes, then screw on the jar lid and refrigerate for 24 hours.
Step 4
Enjoy with nachos, on pizza, in sandwiches, and more! Pickled jalapeños will keep refrigerated for about 2 weeks.
Step 5
Save recipe for the next time?
