Pickled Jalapeños
These Easy Pickled Jalapeños are the perfect way to add a bold, tangy kick to just about any dish! They come together in minutes—no canning needed—and bring the perfect balance of heat and flavor.
Servings 1 jar
Calories 390kcal
Ingredients
- 9-10 jalapeños thinly sliced
- 1 Tbsp. black peppercorns
- 3 cloves garlic peeled and smashed (optional)
- 1 cup distilled white vinegar
- 1 cup filtered water
- ⅓ cup granulated sugar
- 1 Tbsp. kosher salt
Instructions
- Prep and slice: Grab 1, 32 oz. mason jar, or 2, 16 oz. mason jars with lids. Slice the jalapeños ¼ -⅛ inch thick slices depending on preference (I like to wear food-safe gloves), and add sliced jalapeños, garlic and black peppercorns into the jar(s).9-10 jalapeños, 1 Tbsp. black peppercorns, 3 cloves garlic
- Simmer: Add the vinegar, water, sugar, and salt to a saucepan over medium heat. Stir occasionally until the sugar and salt have dissolved, 5 minutes.1 cup distilled white vinegar, 1 cup filtered water, ⅓ cup granulated sugar, 1 Tbsp. kosher salt
- Pour: Pour the brine over the jalapeños, gently pushing them down as needed to ensure they are submerged. You might have a little leftover liquid, but it should be the perfect amount.
- Room temperature: Secure the lid and allow the jalapeños to come to room temperature, about 30 minutes.
- Refrigerate: Refrigerate for at least 24 hours before using on your favorite meals!
Video
Notes
Store sealed in the fridge for up to 2 months.
Nutrition
Serving: 1jar | Calories: 390kcal | Carbohydrates: 85g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 8006mg | Potassium: 501mg | Fiber: 7g | Sugar: 70g | Vitamin A: 2377IU | Vitamin C: 16mg | Calcium: 139mg | Iron: 4mg