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Pickled Jalapeños
These easy pickled jalapeños come together in just 10 quick minutes. Soon, you’ll always have a jar hanging out in the refrigerator for rainy day snacking!
Course Canning
Cuisine American
Keyword pickled jalapenos
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 10 servings
Calories 22 kcal
Author Natalya Drozhzhin
8 jalapeños 5 garlic cloves chopped 1 cup water 1 cup white wine vinegar or any other white vinegar 1 tbsp peppercorns 1 tbsp salt 2 tbsp sugar Slice the jalapeños into thin rings without removing any of the seeds.
In a medium pot, combine the water, vinegar, sugar, salt, and peppercorns. Bring the brine to a boil and set it aside.
Place the sliced jalapeños and chopped garlic into one or a couple of canning jars. Pour the marinade over the jalapeños.
Allow them to marinate in the fridge for at least 24 hours. Enjoy with your favorite meal.
Calories: 22 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 702 mg | Potassium: 56 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 126 IU | Vitamin C: 14 mg | Calcium: 10 mg | Iron: 1 mg