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high angle shot of 2 jars of pickled jalapeno peppers with a sliced pepper next to them.
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Pickled Jalapenos

Pickled Jalapenos are a staple in my house. If we don’t have them at the ready to put on tacos, quesadillas, tuna salad sandwiches, wraps of all sorts, nachos, chilaquiles, enchiladas, and more, we’re at a loss. These quick Pickled Jalapenos can be ready in about 20 minutes to stave off any spicy condiment emergencies!
Course Condiment
Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 20 minutes
Calories 11kcal
Author Robin Donovan

Ingredients

  • 1 ¼ cup water
  • 1 ¼ cup white distilled vinegar
  • 3 tablespoons white cane sugar
  • 4 garlic cloves peeled
  • 1 tablespoon salt
  • 6 to 9 jalapenos sliced

Instructions

  • Combine the water, vinegar, sugar, garlic, salt, and sliced jalapenos in a medium pot on medium to high heat. Mix all the ingredients until the sugar and salt are dissolved. Once it begins to boil immediately remove from heat.
  • Transfer the jalapeños and the cooking liquid to the mason jars.
  • Let stand for about 10 minutes before serving or let cool for about 30 minutes before covering and refrigerating.
  • Store in the fridge for up to 2 months.

Nutrition

Serving: 1 | Calories: 11kcal | Carbohydrates: 2g | Sodium: 265mg | Sugar: 2g