This quick pickled jalapeños recipe is simple to make and a great game day eat. Is there anything better than sweet and spicy? Pickled Jalapeños give a great kick on a charcuterie board, make an excellent deviled egg topping, you can add it to my ultimate party dip or throw on nachos or burgers. Versatile and delicious!

A quick pickle is easy to make and it tastes better than anything you buy off of the shelf. When I make quick pickled jalapeños or cucumbers I’ll make more than I plan on serving because they store well and come in as a handy topping on sandwiches and salads through out the week.

Pickled Jalapeños Ingredients

• 2 cups (about 4-5 peppers) red and green Jalapeños, sliced

• 1 cup white vinegar

• 1/2 cup water

• 1/4 cup cane sugar

• 2 teaspoons kosher salt

Pickled Jalapeños Instructions

• Combine water, vinegar, sugar and salt into a medium sauce pot.

• Place over high heat and bring to a boil. Cook and stir until sugar and salt dissolve

• Add jalapeños to boil and cook for approximately 1 minute

• Shut off heat

• Let cool

• Serve after cooling or pack jalapeños with juice in non-reactive container (glass or plastic)