- Clean the pint-size mason jar you’re using in warm soapy water and set aside to dry or hand dry.
- Slice all the jalapeños into thin rings. If desired, discard the seeds (leaving them in will result in spicier pickled jalapeños). Pack all the sliced jalapeños into the dried mason jar, leaving at least 1/2 inch of head space.
- Add the vinegar and water to a small saucepan. Heat over medium to medium-high heat until it’s just about to boil (but not quite boiling). How do you know when it’s just about to boil? You should be able to hear the water audibly “roaring” and there will be bubbles forming in the bottom of the pot. They may try to make their way to the surface, but they don’t pop on the surface. If they’re popping on the surface and splashing, the water is boiling—just reduce heat to bring it back to just-before-boiling.
- Remove from heat and add the sugar or honey, if using. Stir until the sweetener completely dissolves. Let the pickling liquid cool for up to 10 minutes.
- Pour the pickling liquid over the sliced jalapeños, making sure they’re all immersed in liquid. Cap off the jar and let cool a bit before putting it in the fridge.
- The jalapeños should be pickled and ready to use after a couple days, and will last for months when kept refrigerated!
Keywords: How To Pickle Jalapeños