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Pickled Jalapenos
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
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Pickled Jalapenos

Pickled Jalapenos

Pickled Jalapenos
  • Servings:Makes About 4 cups
  • Prep Time:10 minutes
  • Cook Time:5 minutes
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