Pickled Jalapeño

Francine Lizotte


This Pickled Jalapeño recipe is easy to make. This is a great way to preserve them and also save money. For those of you who never did canning before making this pickled condiment is a good place to start!


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3 jars of 500ml
10 Min
10 Min


  • 6 c
    (about 15 large peppers) jalapeño peppers, thinly sliced
  • 2 1/2 c
    white vinegar
  • 2 1/2 c
    cold water
  • 2/3 c
    granulated sugar
  • 2 Tbsp
    coarse himalayan sea salt
  • 2 large
    cloves garlic, crushed

How to Make Pickled Jalapeño


  1. Wearing latex gloves slice jalapeño peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain.
  2. In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.
  3. Using a slotted spoon, fill up prepared jars with peppers, leaving about ½-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeño peppers. Place prepared lids and apply screw bands; finish canning process. Makes 3 jars of 500ml
  4. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=tIWXIetGUzE

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