Home Condiments Pickled Jalapeños

Pickled Jalapeños

by jbenes
Pickled Jalapeños
Yield: 1 jar

Do It Yourself: Pickled Jalapeños

Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 5 minutes
Total Time: 15 minutes

I had a lot of leftover jalapeños and had just finished a jar of pickled jalapeños - perfect timing! I love the taste of fresh jalapeños but can't always handle the spice. I find pickled jalapeños are muted on the spiciness and flavor. I'll marinate them a shorter period of time than store-bought jalapeños to see if I can find a balance that works for me. You'll need an airtight jar to store the pickles - this is a great chance to upcycle!


  • 12 large jalapeños
  • 1 cup boiled water
  • 1 cup white vinegar
  • 3 tbs sugar
  • 1.5 tbs salt
  • 1.5 cloves of garlic (bruised and slices)
  • 1/2 tbs peppercorn
  • 1 bay leaf


  1. Boil the vinegar and water in a pot. Add the sugar and salt. Bring the mixture to a simmer.
  2. Chop the jalapeños to desired thickness and put in the pickling jar. Add the bay leaf and garlic.
  3. Pour the simmering liquid into the jar and seal it tight with the lid.
  4. Store the pickled jalapeños in the fridge and eat as desired!


Keep in mind these pickled jalapeños are not shelf stable - they should be kept refrigerated. Pickled jalapeños are great if you're on a vegetarian, vegan, or low-fat diet.

Nutrition Information


20 servings

Serving Size

1 serving

Amount Per Serving Calories 13Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 477mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g

Nutrition information is a best guess and is not guaranteed.

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