Ingredients1 h servings 5 cals
- 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 g fat; 1.1 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 146 mg sodium. Full nutrition
ReviewsRead all reviews 9
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.
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.
Loved this, so simple and easy and I think tastes way better than store bought...I left all seeds in and added a lil crushed red pepper for added heat but it looks pretty also. :)
This is a great recipe. It made enough for 2 pint jars. We had taco salad and ate all of one jar. The sugar takes a little from “japs” but there is plenty of heat. I won’t be buying these anymor...
Really easy to make. Only changes I made was using less sugar, added about a tsp (maybe less) of dill seeds, added about 1/2 tsp of oregano (saw this on a different recipe), and added a pinch or...