Pickled Jalapeños


  • 10-12 jalapeños
  • ½ cup white vinegar
  • ½ cup water
  • 2 tbsp honey


  1. Clean a large glass jar and set aside
  2. Slice the jalapeños (if you’d like them not too spicy then deseed, otherwise leave the seeds for a spicier version)
  3. Pack all the jalapeños into the jar leaving about 2cm of room at the top
  4. Add vinegar and water to small saucepan and bring the water to an almost boil (not full boil)
  5. Remove from heat and stir in the honey
  6. Let the liquid cool for about 10 mins or more
  7. Pour the pickling liquid over the jalapeños making sure they’re all covered by the liquid.
  8. Place the cap on the jar and let it cool for a bit before storing in the fridge.
  9. Store in fridge for a few months
pickled jalapeños

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