10-Minute Quick Pickled Jalapenos
Once you give this quick pickled jalapenos recipe a try, I guarantee you won't go back to store-bought canned jalapenos ever again. Best of all, this recipe comes together in about 10 minutes!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Jalapeno peppers (- Sliced into thin rings)
- 1 cup Water
- 1 cup White vinegar
- 1 tbsp Kosher salt or sea salt
- 2 tsp Sugar (- Use less or more if you prefer)
- 1 Garlic cloves (- Crushed)
Instructions
- 1
Prep. To a non-reactive pot, add 1 lb Jalapeno peppers (sliced), 1 cup Water, 1 cup White vinegar, 1 tbsp Kosher salt or sea salt, 2 tsp Sugar, and crushed garlic. Turn the heat on high.
- 2
Boil. As soon as the mixture comes to a boil, turn the heat down to medium-low and simmer for 5 minutes. The jalapeños will change color from bright to dull green.
- 3
Transfer. Carefully transfer the hot jalapenos to a mason jar along with the pickling liquid. If there isn’t enough liquid to cover the jalapenos completely, top with extra vinegar.
- 4
Seal. Seal the jar with a lid and let it come to room temperature then refrigerate. The jalapenos can be enjoyed as soon as they have cooled down.