Pickled jalapeno chilli peppers

    1 hour

    Vinegar, water, sugar, salt and garlic are all you need to make a big batch of pickled jalapenos that will add heat to your favourite meals.

    9 people made this

    Serves: 48 

    • 235ml vinegar
    • 235ml water
    • 2 tablespoons granulated sugar
    • 1 tablespoon salt
    • 2 cloves garlic, smashed
    • 450g jalapeno peppers, thinly sliced

    Prep:10min  ›  Cook:5min  ›  Extra time:45min  ›  Ready in:1hr 

    1. Combine vinegar, water, sugar, salt and garlic in a pot over medium-high heat. Bring to the boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
    2. Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
    3. Transfer jalapeno peppers to a large wide mouth jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover with a tight fitting lid and refrigerate.

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    Reviews in English (7)


    I would definitely make these again and I am making future plans to grow more jalapeños in my garden next year. I did not change anything in this recipe and the jalapeños were perfect. A bit crunchy, and the flavor was excellent unlike the store-bought peppers that ate too soft for my liking. we use them in all different recipes in our kitchen.  -  13 Dec 2016  (Review from Allrecipes US | Canada)


    I made 8 half pints and canned them in a hot water bath. I made them last year as well and they were a favorite of our family.  -  21 Sep 2017  (Review from Allrecipes US | Canada)


    Really easy to make. Only changes I made was using less sugar, added about a tsp (maybe less) of dill seeds, added about 1/2 tsp of oregano (saw this on a different recipe), and added a pinch or two of cayenne.  -  18 Jan 2017  (Review from Allrecipes US | Canada)

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