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Pickled Jalapenos

Simply Sundays!

"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."
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1 h servings 5 cals
Original recipe yields 48 servings (1 1/2 quart)

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  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 pickling liquid from heat.
  2. Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
  3. 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

Per Serving: 5 calories; 0.1 g fat; 1.1 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 146 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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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.

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...

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.