Just in time for TACO TUESDAY! Only about 30 minutes from prep to jar and you’ll have some UH-MAZING jalapenos for your tacos, nachos or anything else you want to use them for!

I’ve been all about trying to make my own canned items; jam, mayo, pickles.. so when I came across this quick pickling method, I knew I had to share it.

Only a few easy ingredients that you probably already have in your pantry and you’ll be on your way to spicy deliciousness!!

You Will Need:

  • 8-10 jalapeno peppers; thinly sliced
  • 1c white vinegar
  • 1c water
  • 2 garlic cloves; smashed
  • 1-3T white sugarĀ the less sugar, the spicier they’ll be!
  • 1T salt


  1. Combine the vinegar, water, garlic, sugar, and salt in a medium sauce pan and bring to a boil. Add the jalapeno slices, stir and remove from heat.
  2. Allow it to sit at least 8 minutes before transferring to a jar. This can be stored in your fridge for up to two months! But first…. let it cool off for an hour or so.



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