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Mexican Pickled Jalapenos

Mexican Pickled Jalapenos add spice to any dish! Slice, soak, and savor - easy recipe makes 6-month supply! Get ready to add flavor to your favorite meals!

Add a spicy kick to your meals with these deliciously tangy Mexican Pickled Jalapenos! These sliced jalapenos are soaked in a flavorful brine made with white vinegar, sugar, salt, and pickling spice, resulting in a perfect balance of spicy and sour flavors that will elevate any dish.

Ready Time

25 mins


10 servings


  • 1 cup jalapeno peppers, sliced
  • 1/2 cup (120 ml) white vinegar
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 g) granulated sugar
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) pickling spice


Slice the jalapeno peppers into thin rings and place them in a clean glass jar or container with a tight-fitting lid. In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, and pickling spice.

Bring the mixture to a boil over medium-high heat, stirring occasionally.

Reduce the heat to medium-low and simmer for 5 minutes, or until the sugar and salt have dissolved. Pour the hot pickling liquid over the jalapeno peppers in the jar, making sure that they are completely covered.

Seal the jar and let it cool to room temperature.

Store it in the refrigerator. Let the peppers pickle in the refrigerator for at least 24 hours before serving.

The longer they sit, the more flavorful they’ll become.

Once the peppers are pickled, you can store them in the refrigerator for up to 6 months.


Use fresh jalapeno peppers for the best results, as they’ll yield a crunchier texture and a more vibrant flavor. Make sure to handle the jalapenos carefully, as the oils in them can cause skin irritation.

For a spicy kick, you can add more jalapenos or use hotter peppers like habaneros or ghost peppers.

If you prefer a milder flavor, you can use only half of the jalapenos or substitute in some milder peppers like Anaheim or Poblano. Adjust the amount of sugar to your taste – if you prefer a tangier pickle, reduce the sugar or omit it altogether.

Store the pickled jalapenos in the refrigerator to slow down the pickling process and keep them fresh for a longer period.

Nutrional Value

  • Energy: 49 kcal
  • Macronutrients:
  • Fat: 0.1g
  • Carbohydrates: 12.4g
  • Fiber: 1.5g
  • Protein: 0.5g
  • Micronutrients:
  • Sodium: 198mg
  • Sugar: 11.5g
  • Vitamin C: 10% of the Daily Value (DV)
  • Vitamin B6: 2% of the DV
  • Potassium: 4% of the DV
Mexican Pickled Jalapenos
Mexican Pickled Jalapenos

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