Simple Pickled Jalapenos
These Simple Pickled Jalapenos come together in no time and no cooking is required. They are way better than the jarred stuff.
Ingredients
- 2 lbs whole jalapenos, thinly sliced (see notes below)
- 2 1/2 cups distilled white vinegar
- 2 3/4 cups hot water
- 1 3/4 cups granulated sugar
- 2 tbsp kosher salt
- 7-8 garlic cloves, smashed
Instructions
- Place the sliced jalapenos and smashed garlic cloves into sterilized jars. (See notes below.)
- In a large pitcher or measuring cup, mix together the vinegar, water, sugar, and salt. Mix until the sugar and salt have fully dissolved.
- Pour the pickling liquid over the jalapenos. The liquid should just cover the jalapenos.
- Refrigerate for at least 12-24 hours.
Notes
- I used gloves when slicing my jalapenos and I would highly recommend it. If you don't wear gloves, just be careful and wash your hand thoroughly after handling the peppers. There still may be some residual oils on your hands so don't touch your face or eyes.
- To sterilize the jars, I place them into boiling water for a couple of minutes. I also sterilize the lids as well just like you would if you were canning. You need to sterilize your jars since we are not cooking the pickled jalapenos.
- I used two quart, one pint, and a smaller jar. You could easily just do three quart sized jars. This also depends on how full you pack your jars.
Tried this recipe?Let us know how it was!