I Stopped Buying Pickled Jalapeños… and Made Them Better at Home
Easy homemade pickled jalapeño recipe using apple cider vinegar, fresh garlic, salt, sugar, and boiling water to create a bold, tangy, slightly sweet, and perfectly balanced spicy condiment. Great for burgers, sandwiches, wraps, tacos, nachos, grilled cheese, salads, and even rice bowls. Develop flavor in 2–3 days and last up to 3 weeks in the fridge.
Instructions
- Wash and Pack sliced jalapeños into a clean jar.
- Add garlic, peppercorns, sea salt, and sugar.
- Pour apple cider vinegar to fill half the jar.
- Top with boiling water until fully submerged.
- Close lid and shake gently.
- Rest 30–45 minutes, then refrigerate.
- Best after 2–3 days.
💡 Chef’s Notes
Video Tutorial
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