Pickled Jalapeños

Name: Pickled Jalapeños
Prep time: 10 min
Cook time: 5 min
Yield: 48
Ingredients: 1 cup vinegar; 1 cup water; 2 tablespoons white sugar; 1 tablespoon salt; 2 cloves garlic, smashed; 1 pound jalapeño peppers, thinly sliced

⏱️ Ready in 15 min 🥄 Prep 10 min 🔥 Cook 5 min 👥 48 servings 👁️ 1 views

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Under 15 Minutes #Lunch

📊 At a Glance

Prep 10 min

Cook 5 min

Serves 48

Difficulty Medium

🛒 Ingredients

1 cup vinegar

1 cup water

2 tablespoons white sugar

1 tablespoon salt

2 cloves garlic, smashed

1 pound jalapeño peppers, thinly sliced

Nutrition Facts

Servings per recipe 48

Serving size 1 serving

Amount per serving

Calories 5

% Daily Value*

Total Fat 0.1g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 146mg 6%

Total Carbohydrate 1.1g 0%

Dietary Fiber 0.3g 1%

Total Sugars 0.8g

Protein 0.1g 0%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat.

Bring to a boil, stirring until sugar and salt dissolve.

Remove pickling liquid from heat.

Stir jalapeño peppers into the pot.

Let stand until slightly cooled, about 15 minutes.

Transfer jalapeño peppers to a large Mason jar; pour in pickling liquid to cover.

Let cool to room temperature, about 30 minutes.

Cover and refrigerate.