8 fresh jalapeño peppers
1 cup white or apple cider vinegar
1 cup water
2–4 tablespoons granulated sugar
1 tablespoon kosher salt
- Sterilize jar or airtight container in the dishwasher.
- Slice jalapeños and pack them tightly in the sterilized container.
- Combine the vinegar, water, sugar, and salt in a saucepan. Bring to a boil.
- Pour over the sliced jalapeños and place on the lid. Let cool for 15 minutes.
- Store in the fridge for 1 week before serving for best results.
The jalapeños will last for 3 months in the fridge.
You can also use whole jalapeños instead of sliced ones. Be sure the stems are removed and pack them tightly in the container. They will take twice as long to fully pickle compared to using sliced jalapeños.
If you want a mild spice level, use 4 tablespoons of sugar. The less sugar, the spicier they will be. They also become more mild and sweet the longer they sit in the fridge. You could also add a couple of smashed cloves of garlic to the pickling liquid if you like garlic.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side dish
- Method: Canned
- Cuisine: Mexican
- Serving Size: 1/4 cup
- Calories: 14
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 g
Keywords: pickled jalapeños recipe