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Pickled Jalapeño Peppers - a little bit of sweet and a little bit of spicy! Perfect to top on a burger, chicken, steak, or enjoyed directly from the jar - they are delicious!
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5 from 1 vote

Pickled Jalapeño Peppers

Pickled Jalapeño Peppers - a little bit of sweet and a little bit of spicy! Perfect to top on a burger, chicken, steak, or enjoyed directly from the jar - they are delicious!
Course Condiment
Cuisine American
Keyword jalapeno pepper, peppers,, pickled jalapenos, pickled peppers
Servings 1 quart
Author Sheryl

Ingredients

  • 10 large jalapeño peppers seeds and stem removed; sliced thin
  • 1 C water
  • 1 C vinegar
  • 1/3 C granulated sugar
  • 1/2 Tbsp sea salt
  • 1 Tbsp pickling spice
  • 2 garlic cloves peeled

Instructions

  • Divide the jalapeños between 2 pint jars; add a clove of garlic to each jar. Set aside.
  • Combine the water, vinegar, sugar, and salt in a medium saucepan over low heat. Stir until sugar and salt are dissolved. Remove from heat.
  • Pour the brine over the jalapeños Cool to room temp. Then cover and chill for 30 minutes; store in the fridge for up to 3 weeks.