Pickled Jalapeños

I love pickling jalapeños because it’s simple, fast and goes great with so many meals!


Between tacos, nachos,  sandwiches, and even just snacking on them straight out off the jar, I love having pickled jalapeños in our fridge!

Pickled Jalapeños

Pickled Jalapeños


  • 10 Jalapeños
  • 1/2 red onion
  • 6 cloves of garlic
  • 1 1/2 cups white vinegar
  • 1/2 cup water2 tablespoon salt
  • 2 tablespoon sugar
  • 1 teaspoon dry oregano
  • 2 bay leaves
  • 1 16 oz jar (I used 2 8oz jars)


  1. Thinly chop jalapeños and onions. Layer jalapeños, onions and garlic in the jar.
  2. In a small saucepan heat white vinegar, water, salt, sugar, dry oregano and bay leaves until dissolved.
  3. Once cooled, pour into jars and seal the tight. It’s that simple! Let sit in the refrigerator for at least 24 hours, the liquid will get a slight purple tint to it. Enjoy it straight from the can or add a little heat to your meals.
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They usually don’t last longer than two weeks in this home but there’s still a great crunch and flavor to them.


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