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Featured Image - Flavorful Pickled Jalapenos

Pickled Jalapenos

Tammy Circeo
Super easy to make! Having a jar of these stashed in your fridge will always give you the choice to add that extra kick of spiciness to sandwiches, burgers, Mexican dishes, or eggs!
5 from 1 vote
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Appetizer, Condiments
Cuisine Mexican
Servings 2 pints

Ingredients
  

  • 8-10 jalapeno peppers stem removed, sliced
  • 4 cloves garlic, whole and peeled
  • 2 Tablespoons coriander seeds 1 for each pint jar
  • 2 Tablespoons black peppercorns 1 for each pint jar
  • ½ medium onion sliced thin
  • 3 cups white vinegar
  • ¼ cup salt
  • 1 pint-size glass canning jars

Instructions
 

  • Put the vinegar and salt in a saucepan. Bring to a boil while you cut and layer the vegetables and spices into the jars. 
  • Starting with the sliced onion, put a layer in the bottom of two pint jars. Add sliced jalapenos to the halfway point. Add a clove of garlic. Add ½ Tablespoon of coriander seeds and peppercorns to each jar. Add another layer of onion, then finish with sliced jalapenos, another clove of garlic, and the rest of the spices. 
  • Pour half of the hot vinegar-salt mixture over the first jar, covering the peppers. Pour the other half over the other jar. Allow to cool before storing in the refridgerator.
  • Bon Appétit!

Notes

I make these peppers in pint jars because I find it easier to store them in the fridge than a quart jar. So I divide the ingredients equally between the jars. However, if you prefer a quart jar, you can just layer all the ingredients in and pour the vinegar mixture over. Easy peasy. 
Tried this recipe?Let us know how it was!