Pickled Jalapenos | The Jewish Week | Food & Wine

Pickled Jalapenos

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Pickled Jalapenos
Servings & Times
  • 1 batch

3/4C white vinegar

3/4C cider vinegar

1/2C granulated sugar

1T kosher salt

2t pickling spice in a sachet

1 clove garlic , smashed

1 shallot sliced thinly

15 jalapenos sliced into rings


1. Combine both vinegars, sugar, kosher salt, garlic, and sachet in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and shallots and remove from heat. Let mixture cool for 10 minutes.

2. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.