For these easy quick-pickled jalapeños, sliced chiles combine with white vinegar, water, sugar, and salt, with a few black peppercorns for extra flavor.
We also recommend our classic, easy pickly recipe using cucumbers, carrots, zucchini, cauliflower, green beans, and okra.
- 6 ounces jalapeños
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- A few black peppercorns
1Slice the jalapeños and place in a clean jar with a tight-fitting lid.
2In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns. Bring to the boil over medium heat, making sure the sugar and salt are dissolved.
3Pour the pickle brine over the jalapeños in the jar. Leave at room temperature until cooled, about 1 hour. Cover tightly and refrigerate.
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