Pickled Jalapenos

Use this super easy method to make pickled jalapeño peppers in under 10 minutes! Crisp, crunchy, and bursting with flavor, you’ll have a yummy addition to taco night. Technically, this pickled jalapenos recipe is considered refrigerator pickles. They will need to be stored in pint jars or an airtight container in the refrigerator. They will keep for several weeks.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the vinegar, water, garlic, salt, and sugar in a large saucepan and bring to a boil.

Step 2

Add the sliced jalapeños, stir well, and remove from the heat. Note: I strongly recommend you wear disposable gloves when you cut the jalapeno peppers. The spicy oils from the peppers can transfer from your hands to your eyes very easily!

Step 3

Let the peppers sit for 8 minutes.

Step 4

Use a ladle to remove the peppers from the pot and place them in a glass mason jar. Pour the hot brine mixture over the jalapeños to fill the jar. Screw on the lid until it seals. Cool completely to room temperature before storing.

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