Pickled jalapeño peppers

  • 1 lb jalepano peppers, sliced in rounds or halved
  • 4 large shallots, sliced
  • 2 cups white vinegar or cider vinegar
  • 1 cup sugar
  • 1 cup water
  • 2 tsp yellow mustard seeds
  • 1 Tbsp kosher or pickling salt

These pickled jalapeno rings are delicious with nachos, sandwiches, salads, and more!

Prepare your jalepenos and shallots.  In a medium sauce pot, combine the remaining ingredients.  Bring the brine mixture to a boil.  Transfer the peppers and onions to the brine and return mixture to a boil.  When it boils, remove from the heat.  Hot pack your pickles in canning jars to process or keep refrigerated up to 1 month.  The longer you let your pickles sit the less hot they will become.  For a sweeter pickle (bread and butter style) add more sugar to your brine.  For a more tart pickle, reduce sugar to ½ a cup.