Pickled Jalapenos

November 22, 2016Katie

This weekend, our first freeze sneaked slyly in, right on time in mid-November, causing us to assert “Operation Garden Rescue” immediately. We spent an hour or so Friday evening snapping off the last lingering okra pods, one lone eggplant, a zucchini, a smattering of green tomatoes and loads and loads of peppers.

freezing peppers

Sunday I sat and sliced them all – red and green bells, poblanos, jalapenos, serranos, cubanelles and habaneros. I say sat because it took me well over an hour, but it was well worth it for a winter full of organic garden peppers. Mr. Wonderful helped for a while but doggone, there were so many!


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We left some whole to make salsa, and put them all on sheet pans and popped them in the freezer to flash-freeze. That way, we can easily pull out how many we need out of freezer bags all winter long to add to stir-fries, Thai dishes and soups, omelets, fried potatoes and lots of other things!

I chopped up at least four cups of jalapenos and serranos so I decided to make the Wonderful guy some of his favorites….Pickled Jalapenos.

pickled-jalapenos-recipe-1

This is so easy – it really only takes the chopping, a little mixing, and canning, if you’re going to go ahead with that step.  Let me show you how I did it.

Measure out 3 1/2 cups of chopped jalapenos.

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Then in a medium-large saucepan, add one cup white vinegar, one cup of water, 4 sliced garlic cloves and a tablespoon of peppercorns. Also add in 4 tablespoons of sugar and 2 tablespoons of kosher or pickling salt. Do not use regular table salt.

picmonkey-collage Bring this all to a simmer then add in your chopped peppers.

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Simmer one more minute then remove from the heat, let cool about 15 minutes, then pour into quart size canning jar, leaving 1/2 inch head space (if water bath canning).

If canning – make sure jar is sterilized for canning, and jar mouth is wiped clean and dry. Seal with 2 part canning lid and place in boiling water that covers the jar in canning pot. Boil ten minutes then remove with canning tongs to cool onto clean towel. Lid should pop when done properly. Once opened, store in refrigerator up to 2 months.

We’ll eat these on burgers, tacos and a variety of dishes over the next month or so. And the longer they sit, the better but I guarantee you these won’t last two months for their expiration date. They are so much better than those jars you’ll buy in the grocery store.

Here’s to a spicy next few months!

Pickled Jalapenos
Save RecipeSave Recipe

  • 3 1/2 c. sliced jalapenos (anywehre from 15-20 jalapenos)
  • 1 c. white vinegar
  • 1 c. water
  • 4 cloves sliced garlic
  • 4 T. sugar
  • 2 T. pickling or kosher salt
  • 1 T. peppercorns
  • Slice peppers
  • In medium-large saucepan heat all other ingredients to a simmer
  • Add jalapenos and stir about one minute or until all sugar and salt is dissolved
  • Pour into quart jar container leaving 1/2 inch head space at top
  • IF WATER BATH CANNING:
  • If canning - make sure jar is sterilized for canning, and jar mouth is wiped clean and dry.
  • Seal with 2 part canning lid and place in boiling water that covers the jar in canning pot.
  • Boil ten minutes then remove with canning tongs to cool onto clean towel. Lid should pop when done properly.
  • Once opened, store in refrigerator up to 2 months.
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