Super Simple Pickled Jalapeños


1 lb (about 20) Jersey Fresh jalapeño peppers
2 c white vinegar (5% acidity)
2 c filtered water
2 TB pickling salt (or 4 TB kosher salt)
2 cloves Jersey Fresh garlic, sliced
1 Tbsp whole black peppercorns (optional)


5m prep time / 10m cook time

1. In a medium sauce pan over high heat, combine the vinegar, water, salt, garlic and peppercorns. Heat to a boil, stirring to dissolve the salt.
2. Meanwhile, slice the jalapeños.
3. Once brine is at a boil, add the sliced jalapeños pressing them so they are submerged under the liquid.
4. Remove the pan from the heat and let sit for 10-15 minutes.
5. Use tongs to transfer the jalapeños into a clean jar. Ladle the pickling juices over the top of the peppers to fill the jar.
6. Let cool at room temperature before securing a lid then store in the refrigerator.

NOTE: This is not a canning recipe therefore not shelf stable and must be kept refrigerated. Treat as you would any opened jar of pickled produce in your fridge. They should last a long time if kept refrigerated in the airtight jar. Also, the spicy heat of the peppers should mellow the longer they are in the fridge.

Jersey Fresh Product(s) Used: Garlic Peppers

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