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Published on June 19, 2014

Pickled jalapenos recipe

Makes 15 servings


  • 15 large Jalapenos, sliced
  • 2 Tbsp minced garlic
  • 1 cup Distilled White Vinegar
  • 1 cup Filtered Water
  • 4 tablespoons Sugar
  • 2 tablespoons Kosher Salt


In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat mixture to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos. Remove the pot from the heat, cover, and let sit for 10-15 minutes.

Transfer the jalapenos into a clean, glass jar. Ladle the pickling juices over top until the jar is filled. Let cool at room temperature before securing a lid and placing them into the refrigerator.

Nutrition analysis per serving: 25 calories, 0 g fat, 26 g protein, 5 g carbohydrate, 0 g fiber, 930 mg sodium

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