Pickled Jalapeños


Deliciously fresh and simple pickled jalapeños! These peppers will keep in the refrigerator for up to two months as long as they are covered by the pickling liquid.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
45 mins
Total Time:
1 hrs
1 1/2 quarts


  • 1 cup vinegar

  • 1 cup water

  • 2 tablespoons white sugar

  • 1 tablespoon salt

  • 2 cloves garlic, smashed

  • 1 pound jalapeño peppers, thinly sliced


  1. 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 from the heat.

  2. Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.

  3. Transfer jalapeño peppers to a large sterilized Mason jar. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and refrigerate.

Nutrition Facts (per serving)

5 Calories
0g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 5
% Daily Value *
Total Fat 0g 0%
Sodium 146mg 6%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g
Vitamin C 4mg 21%
Calcium 1mg 0%
Iron 0mg 1%
Potassium 21mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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