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Pickled Jalapenos

This week we used our Lowrider seasoned salt to make some great pickled jalapenos. These cold pickled jalapenos will hit the spot all summer, so break out the mason jars and give it a go.⁠

Prep Time:

Cook Time:




15 Minutes with 2 Days in the Fridge

5 Minutes

Painless (but Spicy!)

Low Rider, Adobo Seasoned Salt

Quick & Easy, Gluten Free, Vegan, Kitchen Staple, Toppings

What You Need

  • 3 - 16oz mason jars⁠

  • 2 cups of white vinegar⁠

  • 3 Tablespoons of our Lowrider⁠ (Or Our Adobo Seasoned Salt)

  • 1 1/3 # of fresh Jalapenos⁠

What To Do

  • Pour your vinegar into a sauce pan, add two cups of water, the Lowrider, and turn it on medium heat.

  • Stir until all the salt is dissolved, then turn off the heat and let it cool completely. ⁠

  • Slice your Jalapenos the way you like, it can be thin or thick.

  • Stuff them into the mason jars and pour the pickled brine up to the top*. seal the jars and store in the fridge for 2 days. ⁠

  • After 2 days, crack one open and enjoy! ⁠

*(1 Tip- let your brine cool completely before adding it to the jars. This is a cool pickle, and heat will result in mushy chiles. For a good crisp pickle, chill the brine before you pickle!)*

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