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5 from 5 votes

Easy Pickled Jalapeños

Easy Pickled Jalapeños are super cheap and easy to make and so much better than store bought! These pickled jalapeños are an excellent addition to sandwiches, burgers, and even your favorite pasta dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiment
Cuisine: American
Keyword: jalapeno peppers, pickling
Servings: 2 jars
Calories: 244kcal
Author: Lora

Equipment

Ingredients

  • 6 large large jalapeños sliced, stems discarded (3 cups)
  • 1 cup filtered water
  • 1 cup distilled white vinegar
  • 3 garlic cloves peeled and gently crush
  • 4 Tablespoons sugar
  • 2 Tablespoons kosher salt

Instructions

  • Rinse off jalapeños and slice into evenly sized rings.
  • Pack jalapeño rings into 2 16 oz glass jars (or one very large with a tight-fitting lid). Add a clove of garlic to each jar. If using one large jar, add them all into that jar.
  • In a medium saucepan, combine water, vinegar, salt, and sugar.
  • Bring water to a low simmer and stir until sugar and salt are just melted (not boiling).
  • Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with jalapeños rings.
  • Allow to cool for approximately 1-hour, cover and refrigerate.
  • The pickled jalapeños are ready to eat in 24 to 48 hours.

Notes

  • Always wear disposable gloves when slicing jalapeños. The capsaicin oil stays on your skin for hours and burns — especially near your eyes. Put the gloves on before you start and toss them after filling the jars.
  • For milder pickles, rinse the sliced jalapeño rings in cold water to wash away seeds before packing into jars. You can also increase the sugar to 5 or 6 tablespoons.
  • If your jalapeños are smaller, you may need more than 6. The goal is 3 cups of sliced rings — adjust the count accordingly.
  • This is a refrigerator pickle only — not shelf-stable. Do not store at room temperature. Keeps in the fridge for up to 6 months.
  • The brine can be scaled up easily if you have extra peppers. Keep the ratio the same: equal parts water and vinegar, 4 tablespoons sugar and 2 tablespoons kosher salt per 2 cups of liquid.
 
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Nutrition

Calories: 244kcal | Carbohydrates: 51g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 13972mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 48g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 0.4mg