20 minutes Pickled Jalapeño


20 minutes Pickled Jalapeño

Prep Time: 5 mins
Cook Time: 15 mins
Yields: 2 jars


  • jalapeno peppers - 1/2 lb, washed
  • white vinegar (5-percent acidity) - 1 cup
  • filtered water - 1 cup
  • sea salt - 2 tablespoons
  • garlic - 2 cloves
  • whole black, read and green peppercorns - 1/2 tablespoon
  • honey - 1 tablespoon
  • sugar - 1 tablespoon


  1. Prepare the brine, add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat.
  2. Bring to a boil, and reduce heat to keep at a simmer.
  3. Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil.
  4. Use a ladle to pour the jalapeños with a brine in 2 sterilized jars. Place the lids on, and screw on the rings until just finger-tight.
  5. Let to stand a day and they will be ready to use.

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