Go Back
+ servings
Print Recipe
5 from 4 votes

Pickled Jalapeño Peppers

Peter Piper picked a peck of Pickled Jalapeño Peppers! That's how it goes, right? Everything is always better made at home! This nacho topping is something you've, maybe, never considered making from scratch. With 5 minutes of prep and the BEST peppers you've ever tasted, I must ask, why not?!
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Condiment
Cuisine: Mexican
Keyword: jalapeno, peppers, spicy, topping
Servings: 10
Calories: 15kcal
Author: Nicole Beaulieu

Ingredients

  • 6-8 jalapeño peppers sliced
  • 1 1/2 cups white vinegar
  • 3/4 cup water
  • 5 cloves garlic sliced
  • 1/2 tsp peppercorns I used black
  • 1 tbsp salt
  • 2 tsp sugar granulated

Instructions

  • Slice the jalapeño peppers to about 1/4" inch, or your desired thickness.*
  • Add the vinegar, water, garlic, peppercorns, salt, and sugar to a saucepan. Bring the mixture a simmer.
  • Add the peppers to the pot. Simmer for 2-3 minutes, or until the color of the peppers transitions from a vibrant green to a more dull, army green.
  • Add the peppers to a sealable canning jar. Pour the brine into the jar, including the garlic and peppercorns, until it's filled. Seal the jar and refrigerate.

Notes

*Remove the membrane and seeds to reduce the heat level.
Keep in mind nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Don't forget to comment and leave a star rating!

Nutrition

Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 700mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg