One of my favorite things to grow are peppers. Even before I had a ‘real’ garden, I would grow in pots to appease my husbands love of all things spicy. I grow a few different varieties, but jalapeños are the favs around here. And when my plants are so full they are tipping over from the weight, I know it’s time to do a mass harvest and start my seasonal preserving recipe for easy pickled jalapeños.
How easy you ask? Water, vinegar and garlic is all you’ll need for tasty pickled jalapeños. And gloves! I always wear gloves when working with any type of hot peppers. You’ll thank me later for that tip! (My husband, who was kind enough to be a hand model for some of these shots, choose not to for the pics.)
Make sure to have all your canning supplies sterilized and ready then start slicing the jalapeños. I slice them around 1/4″ thick or so but you can make them even thicker if you’d like.
For the garlic, I like to give it a little whirl in my food processor for an fast and easy rough chop.
To make the brine, add the water, garlic and vinegar in a saucepan. Boil gently for 5 minutes. While the brine is boiling, start packing your canning jars with the sliced jalapeños, leaving 1/2″ of space from the top of the jar.
Make sure to remove air bubbles and wipe down your jar lids before processing in your water bath. Process for 10 minuets, then let cool down for another five minutes before removing the jars from the canner.
Use your pickled jalapeños on everything from burgers, tacos, sandwiches, cheese platters, nachos, pizzas, salads… maybe even a bagel and cream cheese. Or just snack on them as is! My hubby makes these delicious botanas that they are great on, as well.
I’m also in love with my candied jalapeños! You gotta try this recipe too, next time you have a big batch to preserve.
A few other recipes using jalapeños:
Easy Pickled jalapenosPrint Recipe
- 3 pounds jalapeno peppers (you can also use serrano or banana peppers, or mix it up)
- 6 cups white vinegar (must by 5% acidity)
- 2 cups water
- 5 cloves garlic, roughly chopped
Prepare canner, jars and lids
Stem peppers and cut them into 1/4-1/3" slices. Remove seeds, if desired. Set aside
In a large stainless steal saucepan, combine the vinegar, water, and garlic
Bring to a boil over med-high heat. Reduce heat and boil gently for 5 minutes
Pack the peppers into hot jars to within 1/2" from the top. Ladle hot brine into jar, leaving 1/2" headspace
Remove air bubbles and add more liquid, if need be
Wipe jar rims and add lids and bands, tightening until fingertip-tight
Place jars in canner and bring to a boil
Process for 10 minutes, remove canner lid and wait five more minutes before removing from canner
Let cool completely and store
Use locally sourced, organic ingredients whenever possible