I am picking a huge colander full of jalapenos (and big ones at that) every week thus making my weekend job pickling and canning. I’ve made salsa and jalapeno relish and lots of pickled jalapenos.
Yep, a ton of peppers every weekend. Then, last Friday The Hubs brings home a gallon bag full of peppers from a co-worker.
A ton and a half of peppers.
What to do but pickle some more. Strangely, I had a difficult time running down a plain old pickled jalapeno recipe. I found one that I liked and tweaked it just a bit.
Pickled Jalapenos
Ingredients
- 1 lb. jalapenos
- 2 c. apple cider vinegar (5% acidity)
- 2 c. filtered water
- 2 T. pickling salt
- 3 cloves garlic
- 1 T. tri-colored peppercorns
- 1 t. mustard seed (optional)
- 1 T. agave syrup
You will also need two sterilized pint jars with flats and bands.
Instructions
- Prepare a water bath.
- Prepare the brine. Add vinegar, water, salt, garlic cloves, peppercorns, mustard seed (if using) and agave syrup to a medium heavy saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer.
- Slice the jalapenos into 1/4-inch rings. Pack the slices into the sterilized jars.
- Ladle the hot brine over the slices, wipe rims, place on flats and screw on rings. (Leave 1/2-inch headspace at the top of the jars.)
- Run a clean wooden skewer around the inside of the jar to dislodge any trapped air. Wipe the rims. Place the lids on, and screw on the rings until just finger-tight.
- Carefully place jars to the canner, covering with at least 1 inch water covering them. Bring the water to a full rolling boil, and process for 5 minutes. Remove and cool.
- Listen for the sound of sealing.
My sister has relayed that their jalapeno crop is a bust this year and requested some jars for Christmas!!! She will have plenty.
Another GREAT quick pickle recipe (that has to remain refrigerated) is my Beer Pickled Jalapenos.
I’m off to the garden now to pick some more.
What’s your favorite way to use fresh jalapenos?
This is much of a post today, but I did want to share some photos.
Comments & Replies
7 responses to “Pickled Jalapenos”
Lucky you! I didn’t grow any this year…and had to buy a couple of jars last week. I like to use them in salad and sauce.
I love them with eggs lately.
I love that you added peppercorns to this. They’re my favorite. I’ve never actually pickled anything… I need to try it.
Pickling Jalapenos is something I’ve wanted to do. And I don’t have a recipe. So thank you for this one.
We did grow jalapenos this year, but some friends did. And have given us tons! Havne’t pickled any yet, but I have a bunch on hand that I can’t use immediately. Pickling is the perfect solution! Thanks. 🙂
I can see a lot of southwestern and Mexican food coming to your table. 🙂
I’m all for pickling jalapenos and other hot chile peppers. Your pickling seasoning is a little different than mine. I like it!