Pickled Jalapeños

by Sarah on July 14, 2014

Undercover Caterer :: Pickled Jalapeños

I love pickled jalapeño slices.  I unabashedly pile them onto ballpark nachos, put them on hot dogs, chop ‘em up and mix them with various condiments to use as spreads or dips, etc.  There’s just something addicting about the slight heat mixed with that good vinegary tang.  I usually have a jar in the fridge, but I happened to have an abundance of both Serrano and jalapeño peppers in the garden.  I figured I might as well learn how to make one of my favorite spicy toppings.

Undercover Caterer :: Pickled Jalapeños

It’s about the easiest thing to do in the world.  Remember the quick refrigerator pickles we made recently?  These are about as easy.  Since the batch I made resulted in just one small jar, I did not bother with canning these.  If you choose to make more, go ahead and put them in a water bath for 10 minutes so they are shelf-stable.

You might even want to toss in some thinly sliced carrot.  Yeah, I think I’ll do that next time.

Undercover Caterer :: Pickled Jalapeños

Pickled Jalapeños


  • 1 cup thinly sliced jalapeno or serrano peppers, or a combination of both. I like to use some red peppers for color variety.
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 cloves garlic, peeled and slightly crushed
  • 2 Tbsp sugar
  • 1 Tbsp salt


  • In a small saucepan, bring garlic, vinegar, water, sugar and salt to a boil. When sugar and salt are dissolved, add the peppers and let cook for 1-2 minutes. The peppers will turn more of a dull green, similar to the nacho slices you see at the grocery store. Remove from heat and let steep for 10-15 minutes.
  • Once peppers have cooled somewhat, transfer peppers to a jar and pour remaining vinegar mixture over the top.
  • Cover and refrigerate a day or two before using.

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