5.0 from 198 votes
Pickled Jalapenos Recipe
This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweet, ready in only 10 minutes, so easy to make! Top your tacos, nachos and so much more!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 jar
Calories: 151 kcal
Course:
Main Course , Appetizer , Snacks
Cuisine:
American
Ingredients
- 5-6 Jalapeno peppers sliced
- 1 cup white vinegar
- 1 cup water
- 1 clove garlic smashed
- 1 tablespoon honey or use sugar
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon Mexican oregano
- 1 teaspoon peppercorns
Instructions
- First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
- Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, black peppercorns, and salt to a pot. Bring the brine mixture to a quick boil.
- Give it a quick stir, then remove the brine from heat. Cool slightly.
- Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.
Cup of Yum
Notes
- Keep covered in the refrigerator. Use within 3 months.
- You can use your pickled jalapenos right away, but it is best to way at least a day or 2 to let them really pickle.
Nutrition Information
Calories
151kcal
(8%)
Carbohydrates
27g
(9%)
Protein
1g
(2%)
Sodium
6998mg
(292%)
Potassium
232mg
(7%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
755IU
(15%)
Vitamin C
84mg
(93%)
Calcium
67mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 1jar
Amount Per Serving
Calories 151
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Sodium | 6998mg | 292% |
| Potassium | 232mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 84mg | 93% |
| Calcium | 67mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.