Sunday, September 11, 2011

Pickled Jalapenos

The Jalapenos have mostly ripened all at once. I can't use them all fresh and I do love pickled Jalapenos, so that's what I did, canning three pints. These should be nice bright spicy accents in a few weeks.
I tend to eat them right out of the jar, but they are good additions to other dishes as well.

Pickling peppers is easy - use equal amounts of vinegar and water, add a bit of salt, some pepper corns, bay leaf, sugar.

Makes 3 pints

2 lbs of jalapenos, sliced about 1/3" thick
3 cups water
3 cups white vinegar
1 tablespoon pickling salt
1.5 teaspoons sugar
1 tablespoon black peppercorns
3 bay leaves
3 garlic cloves

Prepare jars according to manufacturers instructions.

Combine all ingredients except peppers in a big pot. Bring to a boil, reduce heat and simmer 5 minutes.

Pack pepper slices into hot jars leaving 1/4" head space.

Ladle pickling liquid over peppers leaving 1/4" head space, wipe rims, adjust 2 piece caps and process 10 minutes in hot water canner.

After canning, allow flavors to develop a few weeks before using.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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Twitter - @gastrogardener
email: thegastronomicgardener at gmail dot com


  1. I just found the recipe on your blog. So I guess you can ignore my facebook request for a recipe. These look very pretty. Would the same recipe work with a combination of Jalepeno and sweet banana pepper slices (I have lots of both)? In fact I have lots of all sorts of different peppers and would like to experiment with this recipe and the different peppers. Is there anything unique in the recipe that would prevent it from working with sweet peppers or even hotter peppers (I have some Cayenne, Annaheim and a few others?)....

  2. These certainly look beautiful in their jars! Still, though, I'm not about to can any. They're just a bit too hot for my palate. (Reading that you eat them right out of the jar sent shivers down my spine!) Besides, as you'll soon read, my canning operation is closed for 2011 -- at least I hope so!

  3. Patrice, I was working on this posty when you asked the question on Facebook. I think as long as you keep the vinegar water ratio 50:50 then it should be able acidity.

    John, they are good but not for everyone. Thanks for coming by!


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