6 oz. jalapeños (about 8-10)
1/2 cup white vinegar
1/2 cup water
2 tsp. kosher salt

  • slice jalapenos and fill 16 oz. jar
  • add vinegar and water, topping up with vinegar to cover the jalapeños
  • add salt and sugar
  • tighten lid and shake to thoroughly mix salt and sugar into liquid
  • refrigerate 8 hours, and keep refrigerated

source: https://www.washingtonpost.com/food/2021/09/28/pickled-jalapeno-recipe/

07/27/2024: pickled cucumbers and jalapeños

  • 1 1/2 jumbo cucumbers, peeled and seeded (some spears, some chips)
  • 5-6 jalapenos, sliced
  • 1 clove garlic
  • 3/4 c vinegar
  • 3/4 c water
  • 1 tbsp. kosher salt
  • 1 1/2 tsp. sugar
  • 1 tsp. dill weed (dry)
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. coriander seeds
  • 1/2 tsp. black mustard seeds
  • 1/4 tsp. chipotle pepper powder

09/07/2026: updating recipe with this year’s weight/count, reducing salt/sugar ranges