Go Back

Pickled Hot Jalapeno Peppers

Make these pickled hot peppers for a homemade vegetable with a kick! These easy-to-make peppers go great with lots of dishes and are absolutely dynamite. Utilize the video or written instructions below to make these delicious quick pickled jalapenos for your friends and family!


  • 10-11 medium jalapeno peppers
  • 2 cups distilled white vinegar
  • 1 teaspoon sugar
  • 1 teaspoon pickling salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon minced garlic
  • 1 tablespoon mustard seed


  • Slice 10 to 11 medium jalapeno peppers.
  • Remove all of the white membrane and about half of the seeds from each slice.
  • In a large saucepan over medium heat, combine vinegar, sugar, salt, peppercorns, garlic and mustard seed. Bring mixture to a full boil.
  • Add peppers. Stir to coat and remove from heat to maintain crispness.
  • Ladle peppers into clean, warm containers, covering the pepper rings with liquid.
  • Cover tightly and let stand at room temperature for 1 hour to cool.
  • Transfer to the refrigerator and let stand for at least 3 days before eating. Pickled peppers may be stored in the refrigerator for up to 3 weeks. Leftover peppers may be frozen for longer storage.