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5 from 2 votes

Pickled Jalapeno Peppers

This recipe yields perfect, crunchy, and flavorful jalapenos. They are nothing like those mushy store-bought peppers.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Snack
Cuisine: American, Tex-Mex
Keyword: bell peppers, crunchy, jalapeno, jalapenos, pickled, spicy
Servings: 12
Calories: 25kcal
Author: DSTR


  • 12 Jalapenos stems trimmed and sliced in half lengthwise
  • 4 cloves Garlic smashed and peeled
  • 1 cup Distilled White Vinegar
  • 1 cup Water
  • 4 tablespoons Sugar
  • 2 tablespoons Kosher Salt


  • In a small saucepan combine the water, vinegar, sugar, and salt.
  • Heat the brine, stirring, just enough to dissolve the sugar and salt.
  • Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic.
  • Pour or spoon the pickling juices over the top until you've reached the top of the jalapenos.
  • Let cool at room temperature before securing a lid and placing them in the fridge.
  • Refrigerate for 3 to 5 days. (start taste testing at about 2-3 days, your preference)

Note: I treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.


    Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1165mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 1mg