Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Pickled Jalapenos

vinegar

water

white sugar

salt

garlic,

jalapeno peppers, thinly sliced

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 pickling liquid from heat.


Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.


Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.


9-26-2018 ~I must confess I made these only because I was desperate to find something to do with an excess of jalapenos from my garden.  I mean, much as I love them, you can only eat so many jalapeno poppers. That said, I gave these a try.  I made these just as the recipe directed and would do so again.  The best testament to how good these are is that Hubs, in spite of his sensitive innards, has been making nearly a nightly habit of nachos.

I would definitely make these again and I am making future plans to grow more jalapeños in my garden next year.  
I did not change anything in this recipe and the jalapeños were perfect.  A bit crunchy,  and the flavor was excellent unlike the store-bought peppers that ate too soft for my liking.   we use them in all different recipes in our kitchen.

I made 8 half pints and canned them in a hot water bath. I made them last year as well and they were a favorite of our family.

I highly recommend making these. Once you try the homemade version of pickled jalapeños, you'll think twice before buying store-bought. I added some red cayennes too. I used less sugar seeing that I don't like sweet and wanted all the heat possible. Thank you for the recipe.

Super simple and much better than store bought. You could even make these milder if you wanted by leaving out some of the seed. I too cut the sugar in half but that is the only change I made.

Easy to make with great flavor. Way cheaper than store bought pickled jalapenos.

Very easy to make recipe easy to adjust to a smaller amount.

These are delicious on nachos and in Mexican foods. So easy to make. A great recipe for when you have a bumper crop in the garden. I put them in the little 4 ounce jars and process them in a water bath so no need for refrigeration. I make these every summer now to have them year round. I shared some with friends. They’ve been asking for more.

Really easy to make. Only changes I made was using less sugar added about a tsp (maybe less) of dill seeds added about 1/2 tsp of oregano (saw this on a different recipe) and added a pinch or two of cayenne.

pickled jalapenos

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 60 minutes

Servings: 1

Author : Simply Sundays!

Ingredients

Instructions

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