Pickled Jalapeños


I love peppers and this is a super easy recipe.


1 cup white vinegar

1/4 cup water

1 tBsp granulated sugar

1 tsp kosher or sea salt

1 Garlic clove, minced

Jalapeños, sliced in half lengthwise



  1. Boil vinegar with water, sugar, salt and garlic in a small saucepan until sugar dissolves.


  1. Pack jalapeños into a clean 2-cup glass jar. Ladle hot vinegar mixture over the peppers until liquid reaches 1/2 in. below rim of jar. Wipe rim with a clean towel and secure lid on jar. Let stand at room temperature overnight. Use right away or refrigerate up to 1 month.


Three variations

Pickled red chilies: Instead of jalapeños  peppers, use 200 g red chili peppers. Add 3 shallots, cut in half, to jar along with chilies. Continue with recipe.

Pickled banana peppers: Instead of jalapeños  peppers, use 225 g banana peppers. Add 1 tBsp pickling spice to boiled vinegar mixture. Continue with recipe.

Pickled scotch bonnets: Instead of jalapeños peppers, use 140 g Scotch bonnets. Add 4 bay leaves to jar along with peppers. Continue with recipe.


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