Quick 10-Minute Pickled Jalapeños

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  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 clove garlic smashed
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons salt
  • 3-4 jalapeno peppers thinly sliced


  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
  2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
  3. Place lid on jar and store in the fridge for up to two months

Source: gimmedelicious.com