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Pickled Jalapenos Recipe

Close-up of a glass jar filled with bright green sliced pickled jalapenos, garlic, and spices.
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Learn how to make crisp, mildly spicy pickled jalapenos that stay bright green. This recipe uses USDA-safe vinegar ratios and offers both canning and refrigerator methods.

Ingredients

Scale
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 2 pounds fresh jalapeno peppers, sliced into rings
  • 2 cloves garlic, smashed
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds

Instructions

  1. In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
  2. Pack jalapeno rings and garlic into clean jars.
  3. Add mustard seeds and celery seeds to the jars.
  4. Pour the hot brine over the jalapenos, leaving 1/2 inch headspace.
  5. Remove air bubbles with a non-metallic utensil.
  6. Wipe jar rims and screw on lids.
  7. For refrigerator pickles, let cool and store in the fridge for at least 24 hours before serving.
  8. For canned pickles, process in a boiling water bath for 10 minutes. Let cool completely before storing.

Notes

  • For extra crunch, add a grape leaf or a slice of radish to each jar.
  • Adjust sugar and vinegar ratios to your preference for sweetness and tang.
  • These pickled jalapenos are a great addition to tacos, nachos, sandwiches, and salads.

Nutrition

Find it online: https://cutcooktaste.com/pickled-jalapenos/