Use this super easy method to make pickled jalapeño peppers in under 10 minutes! Crisp, crunchy, and bursting with flavor, you’ll have a yummy addition to taco night.
Combine the vinegar, water, garlic, sugar, and salt in a large pot and bring to a boil. Add the jalapeno slices, stir well and remove from the heat.
Let the peppers sit for 8 minutes.
Use a ladle to remove the peppers from the pot and to a glass jar. Pour the liquid over the jalapenos to fill the jar.
Notes
Technically, this pickled jalapenos recipe is considered refrigerator pickles. They will need to be stored in pint jars or an airtight container in the refrigerator. They will keep for several weeks.