How to Make Pickled Mexican Vegetables Recipe

Pickled Jalapenos

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Recipe Summary Pickled Jalapenos

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Ingredients | Pickled Mexican Vegetables Recipe

1 cup vinegar

1 cup water

2 tablespoons white sugar

1 tablespoon salt

2 cloves garlic, smashed

1 pound jalapeno peppers, thinly sliced

Directions

Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.

Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.

Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Info | Pickled Mexican Vegetables Recipe

prep: 10 mins cook: 5 mins additional: 45 mins total: 1 hr Servings: 48 Yield: 1 1/2 quart

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