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  • Annie Dahlin

Easy Pickled Jalapenos

Quick and easy pickled jalapeno recipe.

We love these quick and easy pickled jalapenos. They don't last long once I make them so I make a nice big batch. You can always halve the recipe you need a smaller quantity. These are so good on tacos, burritos and salad or anything else your heart desires.


3 cups distilled white vinegar

3 cups water

6 tbls sugar

3 tbls kosher salt

10 garlic cloves, peeled, whole (or more if you'd like)

20 large(ish) jalapenos, sliced into rings, about 1/4 to 1/8 inch thick

3 pint size mason jars with lids, cleaned


1.) In a large saucepan, combine the water, vinegar, garlic, salt and sugar. Bring to a boil. Add the sliced jalapenos and cook 6-7 minutes. They will go from vibrant green to muted green.

2.) Using a slotted spoon, scoop the jalapenos into the jars. Make sure to get a few cloves of garlic in each jar. Using a measuring cup, pour the cooking liquid over the jalapenos until each jar is full leaving a tiny bit of room at the top.

3.) Put the lids on the jars tightly and let cool completely before putting in the fridge. I have found they are good for up to 4 weeks in the fridge. You can use them right away or wait a few days for the heat to mellow a little bit more.


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