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 minutesminutes
Cook Time 5 minutesminutes
Additional Time 10 minutesminutes
Total Time 20 minutesminutes
Calories 11kcal
Author Robin Donovan
Ingredients
1 ¼cupwater
1 ¼cupwhite distilled vinegar
3tablespoonswhite cane sugar
4garlic clovespeeled
1tablespoonsalt
6 to 9jalapenossliced
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.