Pickled Jalapeños

Zesty and crispy with a kick!

July 30, 2012

You can buy jars of pickled jalapeños, but why bother when these take minutes to prep, taste better, and are lighter on the sodium than the store-bought variety? Once you start adding these to sandwiches, eggs, and pretty much any other savory meal, you’ll have a hard time stopping.

Depending on how hot you like it, you can stop slicing the jalapeños when you reach the serious seed deposits (about three-quarters of the way up on the pepper) or you can cut all the way to the stem.


Serves: 6
Prep: 3 min
Cook: 2 min
Total: 32 min


  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 6 jalapeños, sliced very thinly



1. Combine the vinegar, water, sugar, and salt in a small saucepan and heat until the liquid just begins to simmer. Set aside for 5 minutes to cool.

2. Place the jalapeño slices in a sealable jar or container and pour the liquid over the peppers.

These are ready to use almost immediately (give them at least 20 minutes of soaking) and keep covered in the fridge for up to 10 days.

Nutritional Facts per serving
Calories 14.8 cal
Fat 0.1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 292 mg
Carbohydrates 3.2 g
Total Sugars 2.8 g
Dietary Fiber 0.4 g
Protein 0.2 g

Courtesy of the Rodale Healthy Recipe Finder.

Photo: (cc) cjmartin/flickr