Pickled Jalapenos

jars of sliced jalapenos

I have been using this recipe for a few years now. It’s tangy with a bit of sweetness.



For small batch (2 pint size jars)

¾ cup water

¾ cup distilled white vinegar

3 tbsp. white sugar

1 tbsp kosher salt

1 clove garlic

½ tsp oregano

8-10 jalapeno peppers


For large batch (about 8-10 1 litre jars or 16-20 pint jars)

9 cups water

9 cups distilled white vinegar

2 ¼ cups white sugar

¾ cup kosher salt

1 clove garlic for each jar

2 tbsp oregano

100 -120 jalapeno peppers



  1. Start by wearing rubber gloves to keep your hand from burning!
  2. Trim the tops off and start slicing. Once sliced stuff into your serialized mason jars. You should pound them down a bit with a wooden spoon or something as they will shrink a bit.
  3. Add a garlic clove to each mason jar.
  4. Start making the brine, by simmering vinegar, water, sugar salt and oregano. Let the brine simmer for 10 minutes.
  5. Pour the brine through a strainer to strain out the oregano and pour over the jarred peppers. Leave about 1/4 headspace.
  6. Place the steralized lids and rings on the jars.
  7. Process the jars in a boiling water canner for 10-12 minutes.



That’s it! They are great on burgers, nachos, and salads.

Keywords: jalapenos