Pickled Jalapeno Chillies

    1 hour

    Vinegar, water, sugar, salt and garlic are all you need to make a big batch of pickled jalapenos that will add heat to your favourite meals.

    8 people made this

    Serves: 48 

    • 235ml vinegar
    • 235ml water
    • 2 tablespoons sugar
    • 1 tablespoon salt
    • 2 cloves garlic, smashed
    • 450g jalapenos, thinly sliced

    Preparation:10min  ›  Cook:5min  ›  Extra time:45min  ›  Ready in:1hour 

    1. Combine vinegar, water, sugar, salt and garlic in a saucepan over medium-high heat. Bring to the boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
    2. Stir jalapenos into the saucepan. Let stand until slightly cooled, about 15 minutes.
    3. Transfer jalapenos to a large wide mouth jar, then pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover with a tight fitting lid and refrigerate.

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    Reviews in English (10)


    I would definitely make these again and I am making future plans to grow more jalapeños in my garden next year. I did not change anything in this recipe and the jalapeños were perfect. A bit crunchy, and the flavor was excellent unlike the store-bought peppers that ate too soft for my liking. we use them in all different recipes in our kitchen.  -  13 Dec 2016  (Review from Allrecipes USA and Canada)


    Loved this, so simple and easy and I think tastes way better than store bought...I left all seeds in and added a lil crushed red pepper for added heat but it looks pretty also.  -  08 May 2018  (Review from Allrecipes USA and Canada)


    This is a great recipe. It made enough for 2 pint jars. We had taco salad and ate all of one jar. The sugar takes a little from “japs” but there is plenty of heat. I won’t be buying these anymore as the cost of theingredients a much less. And of course I enjoy the kitchen time to make it myself.  -  06 May 2018  (Review from Allrecipes USA and Canada)