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small mason jar filled with pickled jalapeños, yellow green in color and packed in liquid
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5 from 1 vote

Pickled Jalapeños

This Pickled Jalapeño recipe is a fast and easy condiment that you will love having in your refrigerator.
Prep Time10 minutes
Cook Time10 minutes
Resting Time15 minutes
Total Time35 minutes
Course: Condiment
Cuisine: Mexican
Keyword: condiment, quick pickled jalapenos
Servings: 10 servings
Author: Lisa Longley

Ingredients

  • 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)

Instructions

  • 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.

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