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Sliced Jarred Jalapeno Peppers

How-To Make: Sliced Pickled Jalapeno Peppers in a Jar

  • Author: Kim Seghers
  • Yield: Makes 1- 16 oz. jar or 2- 8oz. jars of  Pickled Peppers


  • 3/4 Cup Water
  • 3/4 Cup Distilled White Vinegar
  • 1– tablespoon Sugar
  • 1– tablespoon Kosher Salt
  • 1012 Jalapeno Peppers sliced into rings


  1. Combine water, vinegar, sugar, salt in a pot and bring to a boil and stir in the Jalapenos. Remove from the heat and let cool.
  2. Use large fork or tongs to place peppers in the jar and pour the vinegar mixture on top.
  3. Make sure to push the peppers down. Place the lid on the jar.
  4. Shake the jar of peppers to mix everything together then refrigerate until needed.


I let my Peppers sit in the refrigerator for 2 weeks before I used them.

Dice some pickled jalapenos up and serve over cream cheese with Ritz crackers for a delicious appetizer. Make sure to put some of the juice over the cream cheese too.

  • Category: Pickled
  • Method: stove top
  • Cuisine: American

Keywords: jalapenos, peppers, spicy, canning, jarred peppers, sliced peppers, pepper rings, easy recipe, jalapeno peppers, hot, spicy