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Pickled Jalapeños
4.9 from 126 votes

Pickled Jalapeños

Pickled Jalapeños are thinly sliced fresh jalapeño peppers preserved in a brine made from white vinegar, water, cane sugar, salt, and whole garlic cloves. The quick pickling method results in spicy, tangy jalapeños with a balance of sweetness and acidity. These are stored in the fridge and ready to use after chilling at least 30 minutes, making a tangy addition that enhances many dishes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 jars
Course: Condiments

Ingredients

  • 10 jalapeno pepper thinly sliced
  • 2 garlic peeled, whole cloves
  • 1 cup white vinegar distilled
  • 1 cup water
  • ⅓ cup cane sugar
  • 1 tablespoon salt sea salt

Instructions

    Cup of Yum
  1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
  2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.