These pickled Jalapeños go great with tacos, dogs, burgers and Nachos just like my Pickled Red Onions recipe.
Super Easy Homemade Pickled JalapeñosPrint Pin Rate
- 10 Jalapeño(s)
- 2 Garlic Cloves, Peeled & Smashed
- 1 Cup White Vinegar
- 1 Cup Water
- 4 Tbsp White Sugar
- 2 Tbsp Pickling Salt
- 1 Tsp Cumin Seeds
How to make this Recipe
- In a medium saucepan, combine the garlic, water, vinegar, sugar, cumin and pickling salt. Heat to a boil ensuring that the sugar and salt fully dissolve.
- Once the vinegar mixture is boiling, add sliced jalapeños pressing them down to make sure they are all covered in the pickling juice. Remove pot from heat and let sit for 15 minutes.
- Using tongs, move jalapeños from pot to mason jar. Pour pickling juices over jalapeños in mason jar. Let cool to room temperature. Seal and put in refrigerator for at least 24 hours before using.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.