The Best Pickled Jalapeño Recipe
Learn how to make pickled jalapeños with 5 simple ingredients in 3 easy steps! This pickled jalapeño recipe is one you'll come back to time and time again. Enjoy this sweet, spicy, briny topping on nachos, sandwiches, pizza, and so much more.
Servings 20 servings
Ingredients
- 4-5 jalapeños, washed and thinly sliced (about ⅛ inch)
- 1 clove garlic, peeled and smashed
- ¾ cup filtered water
- ¾ cup distilled vinegar
- 2 tablespoons cane sugar or granulated white sugar
- 1 teaspoon kosher salt
Instructions
- Add sliced jalapeños and smashed garlic clove to a 16 ounce mason jar.
- Add water, vinegar, sugar, and salt to a small pot over medium heat. Bring to a boil, then remove from heat, whisking to ensure the sugar and salt completely dissolve.
- Pour the liquid into the jar so that it completely covers the jalapeños. Let cool on the counter for about 15 minutes, then screw on the jar lid and refrigerate for 24 hours.
- Enjoy with nachos, on pizza, in sandwiches, and more! Pickled jalapeños will keep refrigerated for about 2 weeks.
Notes
The pickled jalapenos are not made for canning, therefore you should keep them refrigerated.