Stovetop Pickled Jalapenos

Stovetop Pickled Jalapenos

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Melissa Goff 759

"A quick fix, for a small batch of jalapenos. Easy to store in the refrigerator for a week or two. I make this recipe for my hubby and use anytime I need pickled jalapenos."
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30 m 24 servings yields 1 batch
Serving size has been adjusted!

Original recipe yields 24 servings



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  1. **protect your hands** On a clean cutting board, slice off stems off of jalapenos and proceed to slice jalapenos into rings.
  2. Place jalapeno slices and seeds into a medium size sauce pan. Add water, salt and vinegar.
  3. **recommend--washing your hands when finished slicing jalapenos**
  4. Bring to a boil, boil for 3-4 minutes on medium high. Cover with a lid, then reduce heat to a simmer and simmer for about 10-15 minutes.
  5. Cool jalapenos, then pour into a glass container. Serve immediately or refrigerate for up to 2 weeks in the refrigerator. Enjoy.


OMG these are so simple and so amazing! I used the last of the garden jalapenos to whip up a batch. We use them in hash browns, eggs, in marinades and of course sandwiches. I am already plann...

this is a fast and easy way to pickle for a small amount of fresh jalapenos with out having to get a huge batch to can when you only need very little. Try this and see, it's fire hot and soo del...

Been saving this recipe for a while now. Our garden is exploding early this year so I finally had the chance to make these! We had almost a pound but I followed the recipe measurements precise...

Hubby said these were good. Thanks mis7up for sharing your recipe.