• Skip to main content
  • Skip to primary sidebar
Chef Cindy
menu icon
go to homepage
  • Recipes
  • Travel
  • Eco Living
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Travel
    • Eco Living
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Chef Cindy » Recipes » Condiments » Pickled Jalapeños Recipe

    Pickled Jalapeños Recipe

    Published: Apr 21, 2020 | Modified: Aug 4, 2021 by Chef Cindy | Leave a Comment

    Jump to Recipe·Print Recipe·Leave a review
    2 jars of Pickled Jalapeños Recipe

    Pickled Jalapeños are so easy to make! I love adding these to any meals needing a little extra “kick”. Pickled jalapeños are great on sandwiches, salads and soups. Dependent on the “heat” of the jalapeños, you can add additional spices or types of peppers to the pickling brine.

    Try out the pickled jalapeños on Vegan “Pork” Lettuce Wraps! Yummy!

    2 jars of Pickled Jalapeños
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    2 jars of Pickled Jalapeños Recipe

    Pickled Jalapeños Recipe

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Chef Cindy
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 2 X 16 ounce jars 1x
    • Category: Condiment
    • Method: Pickled
    • Cuisine: Vegan, Vegetarian
    Print Recipe
    Pin Recipe

    Description

    This is a basic recipe for pickling jalapeños – delicious as is!


    Ingredients

    Scale
    • 10 jalapeños
    • 2 whole garlic cloves, peeled and smashed
    • 1 cup distilled white vinegar
    • 1 cup water
    • ⅓ cup can sugar
    • 1 teaspoon sea salt

    Instructions

    1. Divide the jalapeños into 2 equal batches. Place them in 2 – 16 ounce glass jars with a garlic clove in each.
    2. In a small saucepan, add the vinegar, water, sugar, and salt. Heat over low heat, stirring occasionally until sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños.
    3. Set aside and let cool to room temperature, about 30 minutes. Store in the refrigerator for up to 1 month. 

    Notes

    Adjust the amount of sugar used for more or less heat. The longer they sit in the refrigerator, the milder they become. 

    Keywords: pickled jalapeños

    Did you make this recipe?

    Tag @chefcindyxo on Instagram

    « Embrace The Change
    Vegan “Pork” BBQ Lettuce Wraps »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Image of Chef Cindy when traveling in Spain

    Hi, I'm Cindy! Vegan chef with a flexitarian palate and a passion for inspiring new ideas in the kitchen! 

    More about me →

    Summer Recipes

    • Red Lentil Pasta with "Nomato" Sauce and fork
      “Nomato” Carrot Beet Pasta Sauce
    • Grilled Peach Salad with Pecans plated
      Grilled Peach Salad with Pecans and Fig Balsamic Dressing
    • Spicy Watermelon Gazpacho in a green edged bowl
      Spicy Watermelon Gazpacho with Jalapeño
    • Yellow Watermelon Salsa with Tomatillo and chips displayed together
      Yellow Watermelon Salsa with Tomatillo
    • Vichyssoise Soup made with Potatoes, Cucumbers & Chives pictured in a bowl with scattered chives and a green napkin placed on a white wood board
      Vichyssoise Soup made with Potatoes, Cucumbers & Chives
    • Assorted Garden Heirloom Tomato Basil Salad with Cippolini Onions on a decorative plate
      Garden Heirloom Tomato Basil Salad with Cippolini Onions
    • Pesto Zoodles and Tomato Salad pictured in a large serving bowl with pesto sauce in the middle and fresh basil leaves
      Pesto Zoodles & Tomato Salad
    • A plate of food on a table, baked with strawberry
      Vegan Strawberry Galette

    Don't Miss A Recipe!

    Subscribe

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • FAQ
    • Contact

    Copyright © 2022 Chef Cindy

    • Facebook
    • Twitter
    • Pinterest
    • Email