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You are here: Home / Recipes / Condiments / Pickled Jalapeño Peppers

Pickled Jalapeño Peppers

5 stars (from 12 ratings)
By Traci York — Updated February 3, 2023 — 47 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

A pantry staple, homemade Pickled Jalapeño Peppers are so easy to make! Whether you’re canning jalapeño peppers or quick pickling them, this simple recipe will have you preserving jalapeños in no time!

Jars filled with canned jalapeno peppers setting on a board.

Table of Contents

  • Extending the Season
  • Ingredients for Pickled Jalapeños
  • How To Preserve Jalapeños
  • How Hot Are Jalapeño Peppers?
  • Does Pickling Jalapeños Make Them Less Spicy?
  • What Do You Do with Pickled Jalapeños?
  • How Long Do Pickled Jalapeños Last?
  • Equipment for Canning
  • A Few Recipe Notes
  • Makers’ Notes Update
  • More Recipes to Enjoy Jalapeños With
  • Pickled Jalapeño Peppers Recipe

Extending the Season

Like my Pickled Banana Peppers, preserving jalapeños couldn’t be simpler. Whether you grow your own or spy those bright green beauties at the farmers market or grocery, late summer is the perfect time of year to enjoy pickling in season jalapeños.

Enjoy this quick pickled jalapeño recipe within an hour or canned jalapeños the following day. Their flavor improves with a little time.

Ingredients for Pickled Jalapeños

A short list of ingredients for these pickled peppers, here’s what you’ll need to make em’ (see recipe card for details):

  • Distilled White Vinegar
  • Water
  • Salt
  • Sugar
  • Garlic
  • Jalapeños

Preparing for canning Jalapeno peppers some whole, some cut.   Sliced jalapeños.

How To Preserve Jalapeños

Preserving jalapeños is super easy. With just a few ingredients and fresh jalapeños, homemade pickled peppers can be enjoyed throughout the year. Here’s how to quick pickle jalapeño peppers (refrigerator pickled) and how to can jalapeño peppers (see recipe below for details):

  • First, sterilize the jars and lids.
  • Second, throughly wash the peppers.
  • Third, chop the peppers into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
  • Fourth, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir and remove from heat. Allow to set for 15 minutes. You’ll notice the color of the pickles turn from bright green to a duller shade.
  • Next, pack the jars with cut peppers, while also pouring the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more. Top with brine and more peppers as needed. Leave about a 1/2″ head space at the top of each jar. Lid the peppers.
  • *At this point for quick pickled jalapeños, simply place the jars in the refrigerator. They’ll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! 
  • Last, to can the peppers, in a large pot of boiling water, process the jars for 10 minutes. Remove, and cool. *See Makers’ Notes Update Below.

If your jalapeños are canned, listen for the lid to pop – this means your jars are sealed and ready for long term storage at room temperature. If you’re going for a refrigerator quick pickle, the lid doesn’t need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.

Pouring sliced jalapeños in a pan with brine.    Adding garlic to the pan of jalapeños. Stirring the jalapeños in a pan.      Jalapeños in brine in a pan.

How Hot Are Jalapeño Peppers?

Jalapeño’s Scoville rating, a measurement of a pepper’s heat, ranges between 2,500 to 5,000 Scoville heat units, with the upper end resulting in major mouth burn! By comparison, banana peppers are mild with a Scoville range of 0 to 500 and Anaheim, medium from 500 to 2500 Scoville units.

Jalapeño’s heat can vary from pepper to pepper. But removing the white parts (ribs) and seeds from a jalapeño reduces their fiery notes while retaining their flavorful, less spicy parts.

Quick pickled banana peppers are simple to whip up too. Check out my Pickled Banana Peppers recipe and give these flavorful peppers a try!

Does Pickling Jalapeños Make Them Less Spicy?

Pickling jalapeños tend to calm the spice a bit, but not entirely. It all depends on how spicy the jalapeños are to start with. Pickling only tames the heat so far!

If a less spicy pickling is desired, first, remove the ribs and seeds of the peppers by cutting the peppers in half. Scrape out the ribs and seeds with a spoon or slice with a knife. Then, slice the peppers into 1/2 rings. If the pepper is large and straight enough, you can simply cut off the stem end and scrape out the ribs and seeds. The pepper ring shape will be retained! 

Pickled jalapeños in a jars.

What Do You Do with Pickled Jalapeños?

Treat these spicy, briny, flavor popping peppers as a condiment. Enjoy them on all things Mexican food and more like:

  • Tacos Rancheros
  • Nachos
  • Mexican Chipotle Salsa
  • Skillet Enchiladas Verde
  • Tofu Enchiladas
  • Spicy Sofritas

 

  • Black Bean Tostadas with Fajita Veggies
  • Black Bean Walnut Burgers
  • Stir them into mac and cheese (!!).
  • Dice em’ up and add to Cheddar Jalapeno Cornbread or Gluten Free Cornbread 
  • Slow Cooked Pinto Beans
  • Crock Pot Vegetarian Chili 

How Long Do Pickled Jalapeños Last?

Quick pickled jalapeños can last several months in the fridge (update 3/22: this year my quick pickled jalapeños lasted eight months in the fridge), or if properly canned, up to one year at room temperature. An open jar of canned or quick pickled jalapeños will last months in the refrigerator. 

Pickled jalapeños in a jar with a fork stuck in it.

Equipment for Canning

To make canning easier, I use a few pieces of special equipment, specific for canning. The stockpot I use to process the jars is my largest soup pot. It’s on the small side for canning, but it works! (These are affiliate links).

  • Wide Mouth Funnel
  • Jar lifter
  • Canning Jars – I like 16oz jars for jalapeños
  • Large 10 Quart Stockpot (or 9.5L) – my largest soup pot
  • Four Cup Measuring Glass

A Few Recipe Notes

  • Make sure your jars are sterilized before preserving jalapeños. The National Center for Home Food Preservation shows us how.
  • This pickled jalapeño recipe yields three 16oz jars as written, but the recipe doubles with ease.
  • Use latex gloves to protect hands from hot pepper oils. The burn tends to linger otherwise, even after washing hands with hot soapy water! 

Makers’ Notes Update

August 2021: I’ve received a few notes regarding the pickled peppers being soft or mushy after canning. Here are some tips I’ve gleaned about this: 

  • Use the freshest jalapeños you can get your hands on. Look for jalapeños at farmers’ markets, fresh from the garden, or through a CSA. 
  • Make sure you’re canning in the water bath for no longer than 10 minutes. Set a timer and watch it closely. 
  • A tip I learned from Chili Pepper Madness in the comments and on another forum is there’s a product called Pickle Crisp that may help (I’ve not tried this). 
  • If you’re worried about soft peppers, simply enjoy the peppers as quick pickled. They’ll last for months in the fridge (update 3/22: this year my quick pickled jalapeños lasted eight months in the fridge). 

More Recipes to Enjoy Jalapeños With

  • Mexican Inspired Tofu Tacos
  • Chipotle Style Sofritas Bowls
  • Quinoa Enchilada Bake
  • Roasted Cauliflower Tinga Tacos
  • Tangy Lentil Sloppy Joes
  • Tex Mex Stuffed Peppers
  • Sourdough Pizza Crust
  • Gluten Free Pizza Crust
A close up of pickled jalapenos in jars.
Print Recipe

Pickled Jalapeño Peppers Recipe

Prep Time:20 minutes minutes
Cook Time:15 minutes minutes
Canning:10 minutes minutes
Total Time:40 minutes minutes
Servings:3 16 oz Jars
Calories:130kcal
Author:Traci York
A pantry staple, homemade Pickled Jalapeño Peppers are so easy to make! Whether you're canning jalapeños peppers or quick pickling them, this simple recipe will have you preserving jalapeños in no time! *You will need three 16oz Mason jars if canning the peppers. See blog post for more tips and links to canning supplies!
*UPDATE (Aug. 21): See makers note update in blog post regarding soft canned jalapeños.

Ingredients

  • 1 1/2 lbs (675g) Jalapeño Peppers
  • 2 C (530g) Water
  • 2 C (515g) Distilled White Vinegar
  • 2 Tbs Fine Sea Salt
  • 2 Tbs Cane Sugar
  • 2 Fat Cloves of Garlic minced

Instructions

  • Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how.
  • Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
  • In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for 15 minutes. You'll notice the color of the peppers turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
  • Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar.
    At this point, you have two options. Can the peppers or quick/refrigerator pickle them.
  • A. If Canning:
    Bring a large canner or your largest stock pot of water to a boil (at least a 10 quart (9.5L)) pot. You want the pot large enough to cover the jars with about one inch of water and hold as many jars as can fit for processing.
    Place the jar lids in a shallow pan and pour boiling water over the lids. This softens the rubber seals and readies them for canning. Allow the lids to set until you're ready to lid the jars.
    Lid the peppers and gently twist the lid rings on the jars.
    Once the stock pot water is boiling, gently place the jars in the water and set a timer for 10 minutes and process the jars. After 10 minutes, remove the jars from the water, dry off with a towel and set aside to cool.
    B. For Quick/Refrigerator Pickled Jalapeños:
    Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
  • If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.
    If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
  • Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator. (update 3/22: this year my quick pickled jalapeños lasted eight months in the fridge)

Notes

If canning the peppers, be sure to use brand new canning jars. I've discovered over years of canning, reused canning jars sometimes break while in the processing bath. It's a mess. Use new. If refrigerating/quick pickling, feel free to reuse your old jars. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 130kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4670mg | Potassium: 562mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2445IU | Vitamin C: 270mg | Calcium: 46mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pickled Jalapeños Recipe Pin

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  1. Avatar for CathyCathy

    October 27, 2022 at 10:21 am

    I’m an avid canner, and have never heard of only using brand new jars, what a waste. I can hundreds of jars every year, and maybe one cracks every 2-3years. Many of my jars are 30+ years old. Just check your jars well while washing, and you’ll be fine.

    Also, it is recommended not to tighten jars after sealing. Instead, I remove the rings the next day, rinse and dry off the jars, then store my jars without rings. This keeps the rings from trapping moisture and rusting. If I give them away, I will put a ring back on then.

    Reply
    • Avatar for TraciTraci

      October 27, 2022 at 1:02 pm

      Hi Cathy! Thank you for your note and sharing your tips about jar rings! Interesting about new vs old jars. I’m wondering if, since your jars are 30+ years old, manufacturing processes and/or materials have changed such that newer jars don’t hold up to recanning like they once did? Jars busting in a water bath is simply my experience, and while it doesn’t happen every time, I thought it important to share in this space because if it does happen, it’s a mess and food is wasted. Instead of recycling old jars, I reuse them to quick pickle, use for freezer jam, store bulk foods, drink from and much more. They’re so versatile!

      Reply
  2. Avatar for Sandra StassenSandra Stassen

    September 24, 2022 at 11:15 am

    Hi. Just made these jalapeno peppers. I am canning two of them and one quick. They were all from my garden. Question: I have extra brine left. I made a little extra because I had 1 3/4lbs. Can I reuse the left over brine for some of the peppers that are still growing in the garden?

    Reply
    • Avatar for TraciTraci

      September 25, 2022 at 9:09 am

      Hi Sandra.. I’m not sure since I’ve not tried it. I’m sorry I can’t be of more help.

      Reply
  3. Avatar for ChuckChuck

    November 14, 2021 at 7:25 am

    5 stars
    Super easy to do and the finished product is awesome.

    Reply
    • Avatar for TraciTraci

      November 14, 2021 at 9:15 pm

      Thank you for your note, Chuck and giving the peppers a go! SO happy to hear!

      Reply
  4. Avatar for Pat NapierPat Napier

    September 23, 2021 at 2:16 pm

    This is an absolutely wonderful recipe. The last time I made it I put brussels sprouts in with the peppers and that was really amazing

    Reply
    • Avatar for TraciTraci

      September 26, 2021 at 12:28 pm

      Hi Pat! Oh wow! Brussels spouts? What fun! Thank you for your note and giving the recipe a go!

      Reply
  5. Avatar for Keilan NimsKeilan Nims

    August 25, 2021 at 9:28 am

    Easy for sure but loss the pop to the peppers. I canned mine.

    Reply
    • Avatar for TraciTraci

      August 28, 2021 at 12:00 pm

      Hi Keilan! I’m sorry to hear your peppers lost their pop. I have a few notes regarding this in the blog post.

      Reply
  6. Avatar for JennyJenny

    February 4, 2021 at 3:24 am

    Will this recipe work with other types of vinegar?

    Reply
    • Avatar for TraciTraci

      February 4, 2021 at 11:25 am

      Hi Jenny! I’m not sure since I’ve not tried other types of vinegar.

      Reply
  7. Avatar for KimmKimm

    September 9, 2020 at 10:37 pm

    Hi Traci! I grew jalapeños in my yard this summer and have had so many all summer long that I’ve had to freeze the earlier ones. Can I thaw some and pickle and can them? Will they turn out the same as the ones I just picked? If no answer, I will try them both ways and let you know. I also will try mixing frozen and fresh. I really have that many!!

    Reply
    • Avatar for TraciTraci

      September 10, 2020 at 11:11 am

      Hi Kimm! I’ve not tried freezing the jalapeños. I’d love to hear the results of your testing!

      Reply
  8. Avatar for DawnDawn

    September 8, 2020 at 1:12 pm

    How long do you recommend processing jars if using pints or half pints? Recipe says 10 min for quarts? Do you think the same?

    Reply
    • Avatar for TraciTraci

      September 9, 2020 at 9:08 am

      Hi Dawn! The National Center for Food Preservation says 10 minutes for pint jars. I hope this helps!

      Reply
  9. Avatar for AngelaAngela

    September 6, 2020 at 3:22 pm

    I just made these and am really excited to try them! Instead of slicing the jalapeños, I pulsed them in the food processor to have little pieces. I’m tempted to get more peppers.

    Reply
    • Avatar for TraciTraci

      September 6, 2020 at 3:36 pm

      Oooh such a smart idea! Thank you for sharing Angela! It’s that time of year 🙌🏻

      Reply
  10. Avatar for MariMari

    August 18, 2020 at 2:29 pm

    My husband loves them in tuna fish.

    Reply
    • Avatar for TraciTraci

      August 18, 2020 at 2:49 pm

      Hi Mari! So happy to hear…. thank you for your note!

      Reply
  11. Avatar for Elizabeth DoyleElizabeth Doyle

    August 4, 2020 at 5:57 pm

    Made with banana peppers. amazing! Thank you!

    Reply
    • Avatar for TraciTraci

      August 4, 2020 at 7:54 pm

      Thank you for your note, Elizabeth! So happy to read it!

      Reply
  12. Avatar for GeoGeo

    July 25, 2020 at 7:55 am

    Hi: Is the sugar necessary? I usually eat a sugar free diet and was just wondering if the sugar was just for taste…?

    Reply
    • Avatar for TraciTraci

      July 25, 2020 at 9:28 am

      Hi Geo… I always use sugar to help balance acidity in this recipe. It also acts as a preservative, so I’m not sure what kind of result you’d get if you leave it out.

      Reply
  13. Avatar for kerikeri

    July 23, 2020 at 2:37 pm

    ? When we do our pickles we do not tighten the rim until we bring it out of the hot water bath. Is that what I should do with the jalapenos?

    Reply
    • Avatar for TraciTraci

      July 23, 2020 at 2:54 pm

      Hi Keri! See 5A. “Lid the peppers and gently twist the lid rings on the jars.” Tightening after the water bath is fine, as they should already be sealed by the lid. I hope this helps!

      Reply
  14. Avatar for Joyce ShepherdJoyce Shepherd

    July 15, 2020 at 7:07 am

    I made a similar recipe last year and the jalapenos ended up soft. Do the jalapenos stay crunchy with this recipe?

    Reply
    • Avatar for TraciTraci

      July 15, 2020 at 8:38 am

      Hi Joyce! It’s been my experience that this recipe yields a pickled jalapeno somewhere in between, not soft but not fully crunchy. I hope this helps!

      Reply
      • Avatar for Joyce ShepherdJoyce Shepherd

        July 15, 2020 at 4:53 pm

        Thank you, Traci. It does help me!

        Reply
    • Avatar for PriscillaPriscilla

      July 18, 2020 at 9:18 am

      I’ve been looking at several different jalapeno recipes and I am going to try this one. However, your recipe uses sea salt versus kosher salt. What is the difference in the salts. Looking so forward to trying this recipe

      Reply
      • Avatar for TraciTraci

        July 18, 2020 at 9:44 am

        Hi Priscilla! I use fine sea salt for just about everything in my kitchen simply because I can buy it in bulk. The crystals are fine. Kosher salt, on the other hand is usually sold in the form of a larger crystal size. So, comparatively, because crystal sizes differ and if subbing, the amount of kosher salt will exceed the necessary sea salt slightly. By how much exactly, I’m not sure. I hope this helps!

        Reply
  15. Avatar for ReginaRegina

    July 12, 2020 at 1:08 pm

    Do you haven to put peppers in brine and cook for canning ? Can you just cut up peppers and put in jar and then pour brine over them and seal

    Reply
    • Avatar for TraciTraci

      July 12, 2020 at 4:44 pm

      Hi Regina! I’ve been making this recipe for years, and have not tried other methods. So, I don’t know if that would work with jalapeños.

      Reply
  16. Avatar for JeanneJeanne

    May 3, 2020 at 3:04 pm

    5 stars
    My daughter & I canned the jalapeños…how long will it be before we can eat them? That was not included in the recipe! They looked great & this was our 1st try at teaching my daughter to can. Thank you

    Reply
    • Avatar for TraciTraci

      May 3, 2020 at 3:31 pm

      Hi Jeanne! Oops, sorry about that.. you can eat them any time, but for best flavor, give em a few days to soak up the vinegar. Thank you for your note and hooray for fun at home canning!

      Reply
  17. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    September 5, 2019 at 11:10 am

    5 stars
    Ohh, I know my husband would love to take on this project some weekend! Can’t wait to share this with him! Spicy sammies here we come!

    Reply
    • Avatar for TraciTraci

      September 5, 2019 at 11:24 am

      Oh yes to spicy sammies! I’m all heart eyes!

      Reply
  18. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    August 31, 2019 at 2:39 pm

    5 stars
    I’m planning on trying to grow jalapeño peppers next year, Traci – so I need to file this recipe away so I remember to try this. Love that they last several months in the fridge – handy to have on hand to jazz up any number of recipes! Pinning!

    Reply
    • Avatar for TraciTraci

      September 1, 2019 at 8:12 am

      I love hearing that Geraldine! Perhaps I’ll have my garden in by next spring (rolls eyes) and we can compare notes. So handy to have in the larder!

      Reply
  19. Avatar for dr deborah bernsteindr deborah bernstein

    August 31, 2019 at 6:47 am

    5 stars
    Thank you for this gorgeous and delicious recipe, my darling Traci! I am going to make some and use both the peppers and the brine in a spicy dirty martini! Cheers!

    Reply
    • Avatar for TraciTraci

      August 31, 2019 at 7:33 am

      Hiii Deb! Thanks for poppin in and sharing your tip. Your martini sounds over the top! xo

      Reply
  20. Avatar for JeanJean

    August 31, 2019 at 5:54 am

    What a fun project to keep our favorite type of food fully flavored up! I’m with you for holding onto to the summer’s offerings for as long as possible. Pumpkin spice (gah!) can wait. Hope you have a great weekend!

    Reply
    • Avatar for TraciTraci

      August 31, 2019 at 7:32 am

      Yes to jalapeños Jean! Fully flavored goodness. I’m SO with you re: pumpkin spice (gah!! can wait) lol! Those summer offerings will be rollin in for at least the next month and a half before pumpkin makes a showing again on this blog! Corn, tomatoes, peppers and eggplant here I come!

      Reply
  21. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    August 31, 2019 at 4:36 am

    ‘Tis the season for pickling and preserving! I’ll be making jam later this wee! I would love to have these jalapeños in my refrigerator for snacking! I bet they are great on tacos! Enjoy the long weekend, Traci!

    Reply
    • Avatar for TraciTraci

      August 31, 2019 at 7:25 am

      I know we’re always on the same page with regards to this time of produce transition, Liz! Like you, I’m still jamming… I just made rhubarb jam (!!) Rhubarb is still making a showing at the farmers market (wooooo!!) … and so it goes. And yes to tacos with lots and lots of jalapeños!

      Reply
  22. Avatar for Kankana SaxenaKankana Saxena

    August 30, 2019 at 9:43 pm

    5 stars
    My husband will go for jalapeno all the time, he just loves it! I never thought of pickling, but now am tempted to make a batch.

    Reply
    • Avatar for TraciTraci

      September 1, 2019 at 8:11 am

      They’re so easy to do, Kankana! LMK if you give em’ a go!

      Reply

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Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
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CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos