Quick and Easy Pickled Jalapeños

NOTE: This is a recipe that takes 2 months to pickle.
 Serving Size 1 jar
Prep Time Cook Time Total Time
10 mins 2 months 2 months
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic, minced
  • 2 tbsp sugar
  • 1 tbsp salt
  • 7-8 jalapeno peppers, thinly sliced
  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring it to a boil.

  2. Add jalapeno slices, stir, and remove from heat.

  3. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar.

  4. Cover with the brining liquid to fill the jar.

  5. Store in the fridge for up to two months.

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