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Jessica Kelly
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash and thinly slice the jalapeños into rounds. Remove some or all of the seeds if you prefer less heat.
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For
3
M
I
10–12
Fresh jalapeños, thinly sliced
1/2
cup
Apple cider vinegar, or white vinegar
1 1/2
cup
Water
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Per Serving
Calories
774kcal
Carbs
199g
Sugar
195g
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Storage: Keep refrigerated at all times. For best quality, I’d use them within 1–2 months rather than saying they stay good for “months,” since this is a refrigerator pickle and not a shelf-stable canning recipe. Always use a clean utensil when removing peppers.
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Jessica Kelly
Cook
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash and thinly slice the jalapeños into rounds. Remove some or all of the seeds if you prefer less heat.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
10–12
Fresh jalapeños, thinly sliced
1/2
cup
Apple cider vinegar, or white vinegar
1 1/2
cup
Water
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
774kcal
Carbs
199g
Sugar
195g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Storage: Keep refrigerated at all times. For best quality, I’d use them within 1–2 months rather than saying they stay good for “months,” since this is a refrigerator pickle and not a shelf-stable canning recipe. Always use a clean utensil when removing peppers.
Only visible to you
Made it?
Cancel
