IEasy Pickled Jalapenos
Prep time: 
Cook time: 
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Serves: 2 8 oz jars
  • 8-10 large jalapenos
  • 1 cup vinegar
  • ¼ cup water
  • 1 TBS chili with garlic sauce (or 2 cloves garlic minced)
  • ½ cup sugar
  • Big three-fingered pinch of Kosher salt
  1. Cut stems off of the jalapenos and discard. Slice jalapeno's thinly. For less heat, tap out and scrape away some of the seeds.
  2. Place the sliced jalapenos into 2 8 oz mason jars, packing them down a bit. Leave ½ inch of head space.
  3. Combine vinegar, water, chili with garlic sauce (or garlic), sugar and Kosher salt in a small pot and bring it to just a boil.
  4. Pour hot mixture over jalapenos, filling to just about the top of the jar.
  5. Allow the jars to cool, uncovered, to room temperature (and go ahead and eat a few).
  6. Once the jalapenos are completely cool, screw on the lids and keep in the refrigerator until ready to use. Up to 1 month.
Feel free to add additional veggies if that is what you enjoy. Veggies like cubed or sliced carrots, sliced red or Vidalia onion or whatever you think you would enjoy.
Recipe by Souffle Bombay at