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Pickled Jalapeños

4

0 min

Pickled Jalapeños

Pickled Jalapeños Photo 1

Time

0 min

Serving

48 persons

Calories

5

Rating

4.00★ (68)

Cuisine

Author: Victoria Buriak
Deliciously fresh and simple pickled jalapeños! These peppers will keep in the refrigerator for up to two months as long as they are covered by the pickling liquid.

Ingredients

  • vinegar: 1 cup
  • water: 1 cup
  • white sugar: 2 Tbsp
  • salt: 1 Tbsp
  • garlic, smashed: 2 clove
  • Jalapeno peppers: 1 pound (sliced)

Metric Conversion

Stages of cooking

Pickled Jalapeños Photo 21
Pickled Jalapeños Photo 32
Pickled Jalapeños Photo 43
  1. 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 from the heat.
    Pickled Jalapeños Photo 2
  2. Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
    Pickled Jalapeños Photo 3
  3. Transfer jalapeño peppers to a large sterilized Mason jar. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and refrigerate.
    Pickled Jalapeños Photo 4

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