Pickled Jalapeños

Add these spicy little bites to burgers, nachos, or sandwiches.

Makes: 1 quartHands-on: 15 minutesDifficulty: Easy

Makes: 1 quart


  • 1 lb. jalapeño peppers, thinly sliced
  • 2 tsp. dried oregano
  • 1 Tbsp. peppercorns
  • 1 cup water
  • 1 cup white vinegar
  • 4 Tbsp. kosher salt
  • 1½ tsp. sugar


  • Clean 2 jars (1 pint) and lids thoroughly. Pack the jalapeños tightly into the jars, and top with oregano and peppercorns. Leave at least 1" of space at the top of each jar.
  • Bring the water, vinegar, salt, and sugar to a boil over medium-high heat. Stir to dissolve salt and sugar. Remove from heat and pour into the jars to cover the jalapeños.
  • Cover with a cloth or cheesecloth and let cool to room temperature. Cover with lids and refrigerate for at least 24 hours. Keeps for 4-6 weeks.