Homemade Pickled Jalapenos

Homemade Pickled Jalapenos


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I can't have any of my dad's stews without pickled jalepeños, and we always get the whole little jalepeños in a jar. Now, we can make these ourselves, and by controlling the salt content and being able to slice the jalepeños and remove as much seeds as we want to control the heat, we have a perfect side of spiciness to any dish!

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Chicago, IL

Serving Size / Yield

1 jar


  • 15 large jalepeños
  • 1 C. white vinegar, distilled
  • 1 C. water
  • 2 garlics cloves, peeled and mashed
  • 4 Tbs. sugar
  • 2 Tbs. salt

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Remove the stems from the jalepeños and slice them into rings
In a medium saucepan, combine vinegar, garlic, sugar, salt and water
Boil the mixture on medium heat
When the salt and sugar is dissolved, add the jalepeños to the pan
Remove from heat and let sit for 15-20 minutes
Transfer the jalepeños into a jar with tongs
Spoon/ladle the rest of the liquid into the jar
Let sit at room temperature and cover when it has cooled completely
Refrigerate overnight

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