Pickled Jalapeño Peppers


Do you have a garden full of Jalapeño Peppers like we do? Would you like to preserve them, without canning them, for another 1-2 months? Then use this recipe to make these Pickled Jalapeño Peppers.

Since these are not canned, you must keep them in the refrigerator. If you want to can them, feel free, but on my blog I will not give out instructions for canning because of the safety factor involved.

You do not have to only use these as pickled Jalapeño Peppers. I have taken them out of the liquid, patted them dry with a paper towel and used them when a recipe calls for a chopped jalapeño pepper.

This recipe is a simple process and it doesn’t take very long to make. All you need is a clean glass jar with a clean leak proof  lid of any kind to store them in. I used a Mason Jar but you could clean out any glass jar with a leak proof lid. Make sure it is good and sanitized. You may want to boil the jar and lid, but at least wash the jar and the lid with very hot soapy water and rinse them well. The most important thing to remember with this recipe is to make sure you wear gloves!

Pickled Jalapeño Peppers




  • 1 cup white vinegar
  • 1 cup water
  • 1 clove garlic, smashed
  • 3 Tbsp. granulated sugar
  • 1 Tbsp. salt
  • 8 large jalapeno peppers, rinsed and stem ends cut off


  1. Using plastic or rubber gloves, wash and thinly slice jalapeno peppers.
  2. Mix the vinegar, water, garlic, sugar and salt in a pan. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve and liquid boils.
  3. Add the sliced jalapeno peppers and stir well. Remove from the heat.
  4. Using a slotted spoon, fill a glass jar with the jalapeno peppers. Pour the liquid into the jar so the peppers are completely covered.
  5. Store in the refrigerator with a lid for up to 2 months. Wait one week before eating. http://www.InDianesKitchen.com


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