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Quick Pickled Jalapeños ~ these easy homemade pickled peppers are ready in the time it takes you to slice your jalapeños!


makes 1 quart

Total time

0 minutes


  • 1 pound jalapenos (washed)
  • 1¼ cups white vinegar
  • 1¼ cups filtered water
  • 1 tbsp sugar (optional)
  • 1 tsp black peppercorns
  • 1 tsp white peppercorns
  • ½ tsp coriander pods
  • ½ tsp yellow mustard seeds
  • ½ tsp whole cloves
  • 6 green cardamom pods, crushed (don't lose the seeds!)


  1. Wash and trim the stems from your peppers. Slice them and put them into a clean quart sized jar. I add the seeds, too, but if you like things a little less spicy, you can leave them out.
  2. Mix the water, vinegar, sugar (if using) and spices in a bowl or large measuring cup with a spout. If you're using the sugar, be sure to stir until it has completely dissolved. Pour the liquid, and spices, over the peppers. Note: if the liquid doesn't completely cover the peppers, add more vinegar.
  3. Cover tightly and refrigerate.
  4. The peppers will keep up to 2 months.

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