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Pickled Jalapenos

  • Servings:

    Makes About 4 cups as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    5 minutes


Use these crunchy, hot pickled peppers to top salads, tacos, and sandwiches, or dice them up and stir into your next batch of guacamole.
8 oz. jalapenos, stemmed and sliced thin
1/2 red onion, sliced thin
1 1/4 cups distilled white vinegar
1 1/4 cups water
1/4 cup sugar
1 Tbsp. kosher salt
1 garlic clove, crushed
2 tsp. black peppercorns
Pickled Jalapenos


1. Pack jalapenos and onion into one clean 16-ounce lidded jar, or divide between two 8-ounce lidded jars.
2. Combine vinegar, water, sugar, salt, garlic, and peppercorns in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sugar and salt are dissolved, about 1 minute.
3. Pour hot liquid over jalapenos and onion, pushing down to submerge, and seal tightly. Let cool completely, then refrigerate for at least 2 days before using and up to 1 month.
Source: Hannaford fresh Magazine, July - August, 2017


Nutritional Facts
Servings Makes About 4 cups
Base Nutrients
Calories 5 kcal (0%)
Calories from Fat 0 kcal (0%)
Total Fat 0 g (0%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 50 mg (2%)
Total Carbohydrates 1 g (0%)
Dietary Fiber n/a
Protein 0 g (0%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a