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How to Make Pickled Jalapeños

  • Total Time: 10
  • Yield: 1 Large Jar 1x


Did you grow too many jalapeños in your garden this summer? Making pickled jalapeños at home takes under 5 minutes & tastes delicious on pizza or on top of nachos.


  • 8 jalapenos
  • 1 cup white vinegar (any kind)
  • 1 cup water
  • 12 tbsp salt, according to salt preference
  • 1 tbsp sugar, add more if you want them less spicy
  • 25 whole cloves garlic


  1. Slice the jalapeños into evenly sized rings and set aside. When handling jalapeños wear gloves or rub your hands in oil to prevent a burn later on.
  2. In a saucepan, mix together the water, vinegar, salt, sugar and crushed garlic. Bring to a boil and remove from heat.
  3. Immediately after you remove the brine from heat, add the sliced jalapeños to the saucepan with the brine. Mix well and let it sit for about 10 minutes. The jalapeños should change from a bright green to a greyish color. Once the mixture has completely cooled, pour into a mason jar or any airtight container and store in the refrigerator for up to 2 months.
  • Prep Time: 10