Easy Homemade Pickled Jalapeños

The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour - although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Yields 1 liter jar or about 4-1/4 cups.

Course Homemade Ingredients & Condiments

Cuisine American

Keyword garlic, homemade, jalapenos, pickled, refrigerator pickled

Prep Time 10

Cook Time 35

Total Time 45

Servings liter jar

Calories 340

Author Laurie McNamara

Equipment

Kilner Liter Glass Jar

Ingredients

20 jalapeños sliced, stems discarded
2 cloves garlic smashed and peeled
1¼ cup distilled white vinegar
1¼ cup filtered water
1/4 cup sugar optional as this is for flavoring
2 tablespoons kosher salt

US Customary - Metric

Instructions

In a medium sauce pan combine sugar, salt, garlic, water and vinegar,
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Notes

This is not a canning recipe therefore NOT shelf stable and will need to be kept refrigerated.

I recommend treating these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

If looking for canning instructions or directions, follow the USDA guidelines.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition