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Pickled Jalapenos

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Pickled Jalapenos

How to pickle jalapenos

Looking to spice up your next burrito or tacos? Look no further than Dan-O’s Pickled Jalapenos! This is an easy way to get into pickling and is a very versatile recipe for pickling other things outside of jalapenos. These pickled jalapenos offer up heat, crunchiness, and a little sweetness in every bite! You can throw these in a variety of dishes like the aforementioned burrito or tacos, but it also works with nachos, guacamole, chili, sandwiches, or even salads!

Pickling TIps and Tricks

Which salt to use?

You should strive to use pickling or curing salts when possible. In general, you want salt with no iodine. This is because iodine will darken the jalapenos or other vegetables. 

Which vinegar for pickling jalapenos?

Not all vinegars are created equal, they vary in acidity range of 4 to 6%. Wine vinegars aren’t a great choice for pickling due to their ability to develop a mother yeast during fermentation. CIder vinegar is a better choice, and will help develop a fuller, more richly flavored pickle while adding a little color. White distilled vinegar is a great choice but doesn’t add much in terms of flavor. 

What type of jars should I use for pickling jalapenos?

You should only use jars specifically designed for home canning, such as mason jars.

How much headspace should I leave for pickling?

You should leave about ½ inch of headspace between the lid and the food in the jar.


  • 5-10 jalapenos (depends on the size of mason jar)
  • 2 cups water
  • 1 cup Apple Cider Vinegar
  • A heaping tbsp pickling salt
  • 2 heaping tbsp sugar
  • Dan-O’s Spicy

Prep Time

5 Mins


  1. Fill up a mason jar with sliced jalapenos
  2. In a large pot add water, apple cider vinegar, salt, sugar, and Spicy Dan-O’s
  3. Bring to a boil and carefully pour into mason jar with jalapenos
  4. Fill to the top and screw on the lid
  5. Let sit for 1-2 hours and enjoy!

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