Pickled Jalapeños
This Pickled Jalapeño recipe is a fast and easy condiment that you will love having in your refrigerator.
Prep Time10 minutes mins
Cook Time10 minutes mins
Resting Time15 minutes mins
Total Time35 minutes mins
Course: Condiment
Cuisine: Mexican
Keyword: condiment, quick pickled jalapenos
Servings: 10 servings
- 5 medium to large jalapeños sliced (should equal about 3 cups sliced; read above for how to reduce spiciness of pickled jalapeños)
- 1 cup white vinegar (236.58 ml)
- 1 cup water (236.58 ml)
- 2 garlic cloves
- 1 tablespoon granulated sugar less if you want your jalapeños more spicy
- 2 teaspoons kosher salt (you may want to use less salt if using table salt)
Prepare the jalapeños by washing them and slicing them. Discard the tops.
5 medium to large jalapeños
Bring the water, vinegar, garlic, salt, and sugar to a roaring boil.
1 cup white vinegar, 1 cup water, 2 garlic cloves, 1 tablespoon granulated sugar, 2 teaspoons kosher salt
Transfer to a mason jar and store in the refrigerator for up to 1 month.