So easy. So spicy… you won’t know what hit you!

YIELD: 1 pint sized jar

PREP TIME: 10 minutes

COOK TIME: 1015 minutes

TOTAL TIME: 25 minutes


15 large Jalapenos, stems trimmed {discarded} and sliced

2 Garlic Cloves, smashed and peeled

1 cup Distilled White Vinegar

1 cup Filtered Water

4 tablespoons Sugar

2 tablespoons Kosher Salt


In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.


From simplyscratch.com