Pickled Jalapenos

Pickling and Fermenting
Author

Chris Kornaros

Published

March 6, 2026

Ingredients

  • 1 cup white vinegar

  • 1 cup water

  • 2 cloves garlic smashed

  • 2 tablespoons sugar

  • 1 tablespoon salt

  • 7-8 jalapeno peppers thinly sliced

Instructions

  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

  2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.

  3. Store in the fridge for up to two months.

Notes:

  • Can probably fit about 2-3 jalapenos per jar

    • For 6 8oz jars I used 12 jalapenos, could probably have used extra (so about 2-3 on average)

    • Additionally, used double the standard measurements across the board, maybe had a total of ½ cup of liquid leftover

Source: https://gimmedelicious.com/quick-10-minute-pickled-jalapenos/