David’s Fabulous Pickled Jalapeno Peppers Recipe


  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic smashed
  • 2 tablespoons sugar*
  • 1 tablespoon salt
  • 10 whole black peppercorns
  • 10 whole coriander seeds 7-8 jalapeno peppers thinly sliced

* I used 2 tablespoons sugar in the recipe for a spicy/mild flavour. For spicier jalapeños use 1 tablespoon sugar and for less spicy jalapeños use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.


  1. Combine the vinegar, water, garlic, sugar, salt, peppercorns and coriander in a medium pot and bring to a boil. Add jalapeño pepper slices, stir and remove from heat.
  2. Let sit for at least 8 minutes. Then use tongs to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar.
  3. Store in the fridge for up to two months.