Pickled Jalapenos, sugar & salt free

Happy New Year! – Better late than never, right? Either way, I hope that you are out there slaying your goals and dreams!

For me, the holidays were spent in Georgia visiting my husband’s side of the family. The trip was amazing, if there is one thing about me that everyone knows, it is my love for the outdoors and hiking. However, I’ve spent my entire life at sea level. I am grateful for any chance I get to spend in the mountains.

Before I share this recipe, I’d like to share a few goals I set out for myself this year. The idea of being raw and sharing them with the world makes it more real and in return more likely for me to stick to it! Feel free to scroll past this to get to the recipe.

2019 GOALS

  1. Graduate summer of 2019 with my AA.
  2. Practice zero waste (I fell off a little towards the end of last year).
  3. Be mindful of my words and actions.
  4. Make health my priority! (Less processed foods, stay active, etc.)
  5. Increase the quality of my sleep.
  6. Keep a minimalist mindset.
  7. Stretch & practice yoga every day! (It could be 10 minutes or 2 hours, something is better than nothing).

These goals have been my goals for some time now. They are not new, I’ve been practicing most of them for a while – just a healthy reminder to stay on track and stay focused on how I want my life to be and where I want to be in the future. A self-check is always a good thing.

what we all have been waiting for…

Pickled Jalapenos! 

Sugar-Free, Salt-Free, Spicy, & Delicious

The first thing you need is about 12 jalapenos. Cut them evenly into thin slices.

Next, you will want to take about 8 cloves of garlic and mince them. Since I am a very lazy girl, I just throw them into a small food processor. You do you!

Your garlic should come out looking like this! If you want to be even lazier you can buy already minced garlic, my suggestion is to use fresh cloves since they bring out far more flavor!

You are going to want a medium to large sized boiling pot. Fill that pot up with 2 cups of filtered water and two cups of white distilled vinegar. Bring this pot to a rapid boil.

Take a 16 oz mason jar (you might want to sterilize two jars just in case it is needed) and wash it with soap and water, let it air dry. Once it is done drying, preheat your oven to 225 degrees Fahrenheit. Put the mason jar and its lids (or you can boil the lids to sterilize) into the oven. Let them sit for 20 minutes and than turn off the oven and let them cool inside for about 20 more minutes. You can do this step ahead of time or at the start of your prepping.

Once your vinegar/water solution is boiling, add the garlic and jalapenos. Let them boil for a couple of minutes and then reduce the heat down to a slight simmer. Let the jalapenos simmer until they turn from a bright green to a darker more cooked green. As soon as you are able to take your jars out of the oven you may pour the jalapenos, garlic, as well as the vinegar/ water solution into the jars. Tighten the lid and let the jars cool before refrigerating.



  • 2 cups of filtered water
  • 2 cups of white distilled vinegar
  • 12 jalapenos
  • 8 cloves of garlic
  • 2 sterilized 16oz mason jars


Sterilizing the mason jars 

  1. Wash both mason jars and their lids with soap and water.
  2. Let the jars air dry.
  3. When completely dry, place jars inside of the oven then preheat the oven to 225 degrees Fahrenheit.
  4. Once the oven is fully preheated, cook the mason jars for 20 minutes.
  5. Once the 20 minutes is up, turn the oven off, keep the mason jars inside of the oven and let them sit for another 20 minutes until opening the oven to take them out.

Note: Anytime you have glass & it needs to be heated or cooled, you want to make sure it heats with the oven and cools down with the oven.  You never want to put a cool glass in a hot oven, it will break! Also, for the lids, you can either sterilize them in the oven or boil them. Usually I end up boiling them. 

Pickling the Jalapenos

  1. Choose a medium/large boiling pot and add in the 2 cups of filtered water and the 2 cups of distilled vinegar.
  2. Bring the water/vinegar to a boil, add in the minced garlic and sliced jalapenos.
  3. Let them boil for about three to five minutes until turning to heat down to a simmer.
  4. Let them simmer for a good 15-20 minutes. The key is for the jalapenos to turn from a bright green to a darker green (this happens as they cook).
  5. Turn the heat off and let the jalapenos and the solution they are in cool down to room temperature.
  6. Scoop the jalapenos and garlic into the mason jars and pour the water/vinegar solution over the top of them. You want all of the jalapenos to be covered by the water/vinegar.

Note: Store in the refrigerator. They should stay good for up to 6 months. However, I have not put this up to the test yet since they are too damn good and don’t last more than a week in my house!

1 thought on “Pickled Jalapenos, sugar & salt free”

  1. Pingback: Budget-Friendly Vegan/Gluten-Free Meal Prep - Happy Hearty Herbivore

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