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Pickled Jalapeños


  • 20 large jalapeños, sliced, stems discarded
  • 2 garlic cloves, smashed and peeled
  • 1 1/4 cup distilled white vinegar
  • 1 1/4 cup filtered water
  • 4 tablespoons sugar
  • 2 tablespoons kosher salt


In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt.
Once at a boil - add the sliced jalapenos pressing them so they are submerged under the pickling liquids.
Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar.
Ladle the pickling juices over top until you've reached the top of the jar.
Let cool at room temperature before securing a lid and popping them into the fridge.

recipes/pickled-jalapenos.txt · Last modified: 2024/06/21 12:04 by