Sweet Pickled Jalapeños

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
I love the contrast of sweet and spicy. Jalapeños are highly inconsistent chilies. Sometimes they are mild and other times they pack some heat. I made sticky rice stuffed jalapeños for a potluck that were delicious, but like a game of “mouth Russian roulette.” Some were quite hot and some were fine so I had to warn people before they ate them. I find that pickling them evens out the heat levels.
Sweet Pickled Jalapeños


  • 1 pound jalapeño peppers, stemmed and sliced into rounds about 1/8” thick
  • 4 ounces red onion, sliced thin
  • 2 ounces carrot, sliced into rounds
  • 2 ounces yellow or red pepper, sliced thin
  • 4 cloves garlic, sliced thin
  • 3 cups apple cider vinegar
  • 1 1/2 - 2 cups white sugar
  • 1 tablespoon kosher salt
  • 4 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon fennel seeds
  • 1/2 mustard seeds
  • 1 teaspoon coriander seeds


  1. In a medium-size bowl, mix together the jalapeño peppers, red onions, carrots, yellow peppers, and garlic.
  2. Make brine by combining the vinegar, sugar, salt and spices in a saucepan and bring to a boil. Turn down the heat and simmer for five minutes.
  3. Drain and pack the jalapeño mixture into sterilized jars. Pour over hot brine through a strainer, then divide the loose spices evenly between the jars.
  4. Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them.
  5. Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
  6. Cool jars on rack. Store in cool place for at least one week before eating.
Total time:
Yield: 3 pints


If you don’t have enough brine, top off the jars with a little more vinegar. If you have too much brine, save it for making salad dressing.