Sweet and Spicy Pickled Jalapeño Peppers

Use gloves when handling jalapeños. Larger peppers tend to be milder in heat. This recipe can easily be doubled.

By | May 07, 2017


Using gloves, cut stems from the peppers; carefully remove seeds and membranes. (If you prefer a spicier pickle, only remove the larger-thicker membrane and leave a few seeds behind). Slice peppers in thin – 1/8- to 1/4-inch rings. Pack pepper slices into sterile jars, leaving about 1/2-inch space at the top. Set aside.

In a small saucepan, heat garlic, vinegars, water, honey and salt to just under a boil, stirring until honey is dissolved. Remove from heat; discard garlic. Let brine cool slightly, about 10 minutes. Carefully ladle brine liquid into jars. Gently press down on peppers with the back of a spoon to remove any air pockets. Seal jars with secure lids. Keep for at least 1 week before eating. Store in the refrigerator.


  • 1/2 pound bright green jalapeño peppers (about 10)
  • 1 clove garlic, smashed
  • 1/2 cup distilled white vinegar
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 2 tablespoons raw honey
  • 1 heaping teaspoon kosher salt
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