Pickled Jalapeño & Sauerkraut

Summer time at our home we love family BBQ’s with friends. Although grilled chicken is a big favorite we also grill burgers and sausages. These are just some of our favorite toppings. You can print your own copy here; Simple Pickled Jalapeños

I must admit a grilled hamburger with guacamole, homemade pickled jalapeños, grilled onions and BBQ sauce is one of my favorites.

Let me know if you try one of my recipes, I would love to hear from you!

Pickled Jalapeno

Simple Pickled Jalapeños


15 sliced jalapeños

6 cloves of garlic

½-teaspoon kosher salt

1-Tablespoon sugar

2 cups water

2 cups white distilled vinegar


  • Kitchen Tip: Before I slice my jalapeños, I like to take just a couple drops of oil olive oil and coat my fingers. This will help my fingers from absorbing too much of the jalapeño oil. Your eyes will thank you later.
  • Thinly slice your jalapeños. Then peel and crush six cloves of garlic. Then evenly distribute the jalapeños slices and garlic into 1-quart size jars.
  • Next, pour your water, vinegar, salt and sugar in a pot and place on stovetop to boil. Once the salt and sugar have dissolved carefully, pour hot water mixture evenly into both jars.
  • Finally, place the lid on both jars and let cool. Once cool you can serve and eat or place in the refrigerator for up to 2 weeks.

Kitchen Tip: I like to use a sharpie pen and write the date directly on the jar so I can easily see when they were prepared. Honestly though, they get eaten well before 2 weeks’ time.


1 thinly sliced head of cabbage

1-3 teaspoons kosher salt



Once cabbage is sliced, place the cabbage in a large bowl and slowly add the salt. This is to be to taste so the amount of salt will vary and you won’t want it to be too salty. Then begin by crushing or squeezing the cabbage in your hands, the salt will help the cabbage release its own water. It will then ferment in this liquid. You should continue to squeeze the cabbage and make sure the saltiness is to your liking. You will know you’re done when your cabbage is limp, and you have a nice little puddle of water in the bottom of your bowl.

Next, you will put your cabbage in a quart jar with its liquid. You will want to be sure to keep the cabbage below the lid region about 1 inch. If you did not end up with enough liquid, to keep all the cabbage immersed you can add a little water to your jar. All the cabbage must be under water.

Then you will store your jar on a shelf away from direct sunlight for 2 weeks. Your room temperature should be about 60-70 degrees for those 2 weeks. If you are using an airlock lid, you will need to burp your jar daily to release the pressure. On the other hand, you can use a coffee filter as I do and screw on a jar band without the lid. (The round flat part.)


I hope you enjoy these as much as I do!

Rosalia Kristine