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Pickled Jalapenos


a great add to anything.  perfect for burgers, salad, charcuterie, PORK BELLY…i’d even put these on ICE CREAM!
 so much better than the mushy cooked store bought.  they’re crisp, bright and pack a spicy wallop.
whip these up in about 10 minutes…they’ll be ready in a few hours.  keep them in the fridge for an emergency PUNCH to any meal.


4-5 fresh jalapenos, sliced thin
1/2 cup rice wine vinegar
1 1/2 Tbsp sugar
2 pinches of kosher salt
about 3 Tbsp filtered water.  to taste
NOTE…do a taste test.  i just threw this together.  you might like more “tang”…more sugar?…more salt?…
mix all the ingredients and stir.  wait until everything is dissolved.  put sliced jalapeno in jar of choice and pour in the pickling liquid.  ready in a few hours, but best after you refrigerate for a few days.  i think they will last quite a while in the fridge.  i am not the food safety police so i don’t know exactly how long they will keep, but probably quite some time….use your judgment.

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