Jalapeño Pickles

October 22, 2013

Test Kitchen-Approved

Author Notes: A few tips for these pickles:
-Use a good quality vinegar. Don’t use the bulk white kind that kills your bathroom mold.
-You can liven up the vinegar with anything you like. Go wild.
-Once the vinegar hits the jalapeños, their color will shift from a beautiful vibrant green to a dulled brownish green. Don’t panic.
-Like many things in the kitchen, jalapeño pickles are always better the next day.
Phyllis Grant

Makes: a little over a cup


  • 4 to 6 jalapeños
  • 1 cup Champagne or white wine vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon kosher salt
  • 2 cloves garlic, peeled and thinly sliced
In This Recipe


  1. Stem and then thinly slice jalapeños into circles. Wash your hands well.
  2. In a saucepan, combine vinegar, sugar, salt, and garlic. Bring to a boil. Turn heat down to low. Stir until sugar and salt are dissolved.
  3. Add jalapeños and simmer for two minutes. Pour into a jar. Cool. Store in the fridge for no more than a week.

More Great Recipes:
Condiment/Spread|Vegetable|Vinegar|Pickle & Preserve

Reviews (1) Questions (0)

1 Review

Tony S. October 23, 2013
Another great addition to pickled jalapenos is sliced carrot. They get infused with a little spice from the pickling liquid but not too much to handle for most people (including kids).