Pickled Jalapenos Recipe
These Pickled Jalapenos take just 10 minutes and 5 ingredients to put together, and keep in the fridge for up to two weeks!
Ingredients
- 4 large jalapeno peppers thinly sliced
- 2 cloves garlic peeled
- ¾ cup water
- ½ cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
Instructions
- Place peppers and garlic cloves in a pint jar.
- In medium saucepot, stir together water, vinegar, sugar and salt. Heat to boiling over medium-high heat.
- Pour vinegar mixture over peppers in jar until liquid comes almost to top of jar.
- Let cool to room temperature for 1 hour, then cover with a tight lid and transfer to refrigerator for at least 8 hours or up to 2 weeks.
Notes
- This recipe will make about 2 cups (1 pint) of pickled peppers, but it is easily halved or doubled, depending on your needs.
- I recommend wearing latex gloves while slicing the jalapenos, especially if you’re a contact lens wearer.
Serving: 0.25cup, Calories: 18kcal, Carbohydrates: 4g, Protein: 0.1g, Fat: 0.04g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.003g, Sodium: 874mg, Potassium: 21mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 76IU, Vitamin C: 9mg, Calcium: 4mg, Iron: 0.04mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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