Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
45 mins
total:
1 hr
Servings:
48
Yield:
1 1/2 quart
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

5 calories; protein 0.1g; carbohydrates 1.1g; fat 0.1g; cholesterolmg; sodium 145.6mg 6% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2018
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 jalapeno poppers. That said, I gave these a try. I made these just as the recipe directed and would do so again. The best testament to how good these are is that Hubs, in spite of his sensitive innards, has been making nearly a nightly habit of nachos. Read More
(14)
44 Ratings
  • 5 star values: 33
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2018
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 jalapeno poppers. That said, I gave these a try. I made these just as the recipe directed and would do so again. The best testament to how good these are is that Hubs, in spite of his sensitive innards, has been making nearly a nightly habit of nachos. Read More
(14)
Rating: 5 stars
12/13/2016
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 crunchy and the flavor was excellent unlike the store-bought peppers that ate too soft for my liking. we use them in all different recipes in our kitchen. Read More
(8)
Rating: 5 stars
09/22/2017
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. Read More
(5)
Advertisement
Rating: 4 stars
07/17/2016
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 that I don't like sweet and wanted all the heat possible. Thank you for the recipe. Read More
(2)
Rating: 5 stars
07/13/2016
Easy to make with great flavor. Way cheaper than store bought pickled jalapenos. Read More
(1)
Rating: 5 stars
07/29/2016
Very easy to make recipe easy to adjust to a smaller amount. Read More
(1)
Advertisement
Rating: 4 stars
07/23/2016
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. Read More
(1)
Rating: 5 stars
01/18/2017
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 two of cayenne. Read More
Rating: 5 stars
09/09/2019
Simple recipe for our garden fresh jalapenos. Read More