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 28
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.
Can't get much easier! I especially like the fact that I can control the heat by the amount of seeds I leave/remove. Please wear gloves to avoid touching the seeds. If the juices get into you...
added fresh dill and more garlic, next time will rinse the peppers fist, more dill, more garllc, less sugar
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...