Easy Pickled Jalapeños (20-Minute Recipe!)
Spicy, tangy jalapeños ready in 20 minutes! Vegan, gluten-free, and perfect for tacos, nachos, or sandwiches. Stores for 4 weeks refrigerated
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 (1 ounce servings) 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 cup white vinegar (or cider vinegar)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 pound jalapenos, sliced
- 2 cloves garlic, smashed or chopped
Instructions
- Bring 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt to a boil in a small saucepan, stirring until sugar and salt dissolve, about 5 minutes.
- Remove from heat, add 1 pound sliced jalapenos and 2 smashed or chopped garlic cloves, and let sit for 10 minutes.
- Transfer jalapenos, garlic, and liquid to a clean, heat-safe jar, seal, and cool to room temperature before refrigerating.
Notes
- Store in the fridge and use within 3-4 weeks.
- For pantry storage, use proper canning procedures for up to a year.
- My go-to for spicing up tacos and nachos—always a crowd-pleaser!
Allergy Information: Check for allergens in vinegar and other ingredients. Verify with product labels for safety.
Nutrition
- Serving Size: 1 ounce
- Calories: 17kcal
- Sugar: 2g
- Sodium: 139mg
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.8g
- Protein: 0.3g
- Cholesterol: 0g
Find it online: https://savorgastronomy.com/pickled-jalapenos/