Pickled Jalapeños

Pickled Jalapeños are incredible. Not only will they extend the shelf life of your peppers, they’re incredibly delicious and simple to make. I especially like them over nachos with cheese…


1.25 lbs (550 g) jalapeños
3 cups (700 ml) distilled white vinegar
3 cups (700 ml) water
6 tbsp (75g) sugar
3 tbsp (54g) kosher salt
1 clove garlic
red pepper
black pepper


  • clean your mason jars in warm water. we’re not canning, just pickling these, so it doesnt need to be sterile.


  1. Cut the jalapeños into 1/8″ thick slices. I recommend a mandolin for this.
  2. Add the vinegar, water, sugar, salt, and peppers into a pot.
  3. Peel and smash the garlic (no need to dice or anything, just a simple smash). Then add it to the pot.
  4. Bring the pot with the ingredients to a boil.
  5. Add the jalapeños to the pot.
  6. Cook until the jalapeños turn from a bright green to a dull green (about 7 minutes).
  7. Remove from the heat and let cool.
  8. Using a slotted spoon, add the jalapeños to your mason jars and split the brine equally across the jars.
  9. Let cool completely, then place in fridge, profit.

These are good for anywhere between 2-3 weeks. They sweeten a bit after a few days.

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Pickled Jalapenos - Black Tie Kitchen

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