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Pickled Jalapeño Peppers
Simple, 7 ingredient pickled jalapeños
Course Snack
Keyword pickled jalapenos
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
1 medium pot
1 Ball jar quart size
- 2 cups white vinegar
- 1 cup water
- 1 tbsp salt kosher or sea
- 1 tbsp sugar optional
- 1 tsp oregano dried
- 1 clove garlic crushed
- 10-12 jalapeño peppers sliced into 1/4" rounds
Slice your jalapeños into even rings.
Pack the sliced jalapeños and garlic tightly into the jar, leaving about 1/2" of head space.
Add the vinegar, water, salt, sugar, and oregano into a medium pot and bring to a boil, stirring occasionally.
Once brine boils, remove from heat and immediately pour the hot brine over the jalapeño slices.
Cover the jar and allow it to cool at room temperature for about 1 hour.
Refrigerate the pickled jalapeños and eat within 1-2 months.
- For more heat, add a slice of habanero or ghost pepper to the bottom of the jar.
- Adding sugar is optional, these pickled jalapeños are delicious without sweetener.
- For a more complex flavor, try adding black peppercorns, mustard seeds, coriander, or cumin to the brine.