You bought a bag of bright green, firm-fleshed jalapenos from the farmer's market last weekend, used a few for taco night, grilled some for stuffed jalapenos, and now you have a pound left and no clue what do with them.
Enter: pickled jalapenos! The perfect way to put jalapenos to good use, this method requires no special canning equipment, and is a quick and easy way to store those spicy peppers away for another day.
You can make these with as few as one pound of jalapenos (that's around 10 peppers on average), or with as many pounds as you like! I was working with three pounds of jalapeno peppers for this particular batch, although I've done the same method on both smaller and larger scales with excellent results. Simply scale the recipe to match your current jalapeno haul.
This is a great way to re-use glass jars! I always use a mix-and-match of official canning jars, old mayo jars, jam jars, etc. Just save used jars, wash them out, and put them to use whenever you need them!
- medium saucepan
- measuring cup
- wooden spoon
- cutting board
- large bowl
- garbage bowl
- optional: spoon
- clean jars with lids
- 1 cup white vinegar
- 1 cup water
- 2 tablespoon sugar
- 10 jalapeno peppers
- Prepare brining liquid. Measure water and vinegar and add to medium saucepan over medium high heat. Add sugar. Reduce heat as liquid comes to a boil and stir well to combine and dissolve sugar. Allow to simmer for 5 minutes.
- Wash jalapenos, then place on cutting board. Protect your hands with a pair of plastic or latex gloves. Cut stem ends off each jalapeno and discard.
- Slice each jalapeno into thin, round slices.
- Pack each jar with sliced jalapenos, leaving some space at the top of the jar.
- Stir brining liquid, then pour over the top of jalapenos in each jar.
- Allow liquid to cool, keeping jars out on your countertop. You can cover lightly with a towel, if you like. Once cool, tightly screw jar tops on and refrigerate.
- Let jalapenos rest in refrigerator for at least one week. Then they are ready to eat and enjoy!