Ingredients1 h servings 5
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Per Serving: 5 calories; 0.1 1.1 0.1 0 146 Full nutrition
ReviewsRead all reviews 25
9-26-2018 ~I must confess I made these only because I was desperate to find something to do with an excess of jalapenos from my garden. I mean, much as I love them, you can only eat so many jal...
I would definitely make these again and I am making future plans to grow more jalapeños in my garden next year. I did not change anything in this recipe and the jalapeños were perfect. A bit ...
I made 8 half pints and canned them in a hot water bath. I made them last year as well and they were a favorite of our family.
Very easy to make, recipe easy to adjust to a smaller amount.
Super simple and much better than store bought. You could even make these milder if you wanted by leaving out some of the seed. I too cut the sugar in half but that is the only change I made.
I highly recommend making these. Once you try the homemade version of pickled jalapeños, you'll think twice before buying store-bought. I added some red cayennes too. I used less sugar seeing th...
Easy to make with great flavor. Way cheaper than store bought pickled jalapenos.