Easy Recipe for Pickled Jalapeno Peppers


Why buy a jar of pickled jalapenos at the grocery store when you can make a home-made batch with peppers plucked from plants on your patio?

Pickled jalapenos are a favorite food around here and I usually have a store-bought jar at the ready to add to panini sandwiches, to top a pizza or to sprinkle on Mexican food.

But since gardening this year has yielded such a good chile pepper crop, I decided to create my own easy recipe for pickled peppers.

I mixed the recipe for these refrigerator pickled jalapenos by starting with the ingredient list from the back of the jar sitting in the fridge–and then adding my own ideas. I experimented with the quantities until the pickling brine tasted just right.

Before you start, please save yourself some pain and slip on a pair of plastic or rubber gloves to protect your hands and eyes while working with fresh peppers.

This recipe makes one pint of pickled jalapeno chile peppers, but it can be doubled easily:

Ingredients:

1/2 pound fresh jalapeno chile peppers
1 3/4 cups white vinegar
1 large clove garlic
1 teaspoon kosher salt
1/8 teaspoon turmeric

Directions

  1. Wash peppers; cut off the stems.
  2. Slice peppers into 1/8-inch rings and place them in a pint jar (with a lid).
  3. Peel the garlic clove and place it in the jar with the pepper rings; set aside.
  4. Mix vinegar, salt and turmeric in a small saucepan and slowly heat to near boiling.
  5. Pour the warm brine over the peppers in the jar.
  6. Allow the mixture to cool slightly; seal with the lid and store in the refrigerator.
  7. Let chile peppers marinate for several days before using them.

With refrigeration, the peppers will keep for several months.


 

Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically to your feed reader.

Comments

Tried this recipe last year and just now opened the jar to try them. They are awesome! posted the recipe on my blog with a link. Hope that was okay.

Hi Noel:

Thanks for letting me know you tried this idea and that you’re happy with the results!

I really appreciated hearing from you…and thanks for posting the link on your blog.

I was looking for something like store brand with a bit of tumeric and found your recipe. I couldn’t wait and they hit the top of nachos after 2 weeks. Wonderful – perfect taste and a bit of crunch. Have you tried these in water bath canner so they can be stored in cabinet? I may run out of fridge space but I don’t like the canning recipes with oil.
Thanks again for posting this recipe!

So glad to hear you liked this easy recipe–it’s one of my favorites, too. I haven’t tried preparing this for a water bath canner, but I think it would be similar to other recipes for canning peppers. Why not give it a try and let us know how it goes?

Thanks for dropping by,
Jodi

thank you for sharing! going to throw other peppers in there too!

Hi Jody: I made a comment on your post about the mini bells a few months ago, and they are all doing well in my garden. But I just saw this recipe and thought I would comment. I made a couple of jars of pickled jalapenos last year with a pickle I made up, but I diluted the vinegar by half, used a little sugar to cut the acidity, and I see you used it straight up. I can’t imagine eating anything with that degree of acidity so I was wondering what strength of vinegar did you use? I like the addition of the turmeric which is something I always have on hand for my Indian curries and I add a red cayenne for extra heat. We had them with bbq’d hot Italian sausage and they were very good. I canned them in a water bath and stored them in my kitchen cupboard until opened. This recipe is much simpler than mine and I would like to use it but I am concerned about the full strength vinegar.

Hi Roslyn:

Thanks for getting in touch. We like strong flavors around here, so for the pickled jalapeno peppers I use plain ol’ Heinz white vinegar at full strength. But then I also really like the taste of vinegar and use cider apple vinegar on my salad (no need for oil).

i was looking for a good recipe like yours , so thanks. i did not have gloves so a quart size baggie worked just fine.

Hi Monica:

I’m glad you found the recipe you were looking for–these pickled peppers are really popular. And thanks for the tip to use a baggie if gloves aren’t handy–that’s a good one!

I have been pickling my hot peppers for a few years now. What I do is use pint jars add 1 teaspoon of pickling salt fill about half way with white vinegar.

I wash the peppers “wear latex gloves” and slice into rings leaving seeds on for the heat and fill jar. Add distilled water to make up any space. Don’t use tap water as it contains fluoride and chlorine.

My peppers have lasted 2 years in the fridge like this. Haven’t tried any longer then 2 years but they were fine at the 2 year point.

I haven’t used any spices, garlic, turmeric etc. but I give some away and everyone loves them. I eat them with dinner on pizza’s, sandwiches etc. anytime a nice hot pickled pepper is needed “quite often actually”.

My question is why do some people heat the brine and add it to the jars? Is that so it can be stored on a shelf until opened?

-Brian

Hi Brian:

Thanks for sharing your recipe for pickled hot peppers. Even if the brine is heated, the peppers have to be refrigerated. To store on a shelf would require a different canning method.

Hi Brian: I tried my first pickled jalapenos last year and I used a recipe which called for a heated brine. Contained garlic, bay leaf, one whole red cayenne and some white peppercorns. I used Mason Jars, and treated them in a hot water bath for sometime (don’t remember exactly), but this enabled me to store them on a shelf and free up the space in my fridge. They were very good on burgers and italian sausages. Also very easy to use a gifts.

Thanks for adding your recipe, Roslyn. It sounds like a good one.

–Jodi

This recipe seems simple – just what I wanted to make a small batch. I couldn’t find jalepeno plants at the local store this year, so I planted “soreno” peppers – going to make a jar with them. I love a good hot jalepeno, but these peppers are super spicy, so I hope the vinegar tames them a tad. Thanks for sharing!

Has any tried this with Anaheim peppers? I have a better than expected crop of Anaheim peppers and I’m out of nacho rings so it just makes sense to try and make them with Anaheims, unless anyone has a cautionary tale.

HI Jodi- I am a newbie at the canning scene- first year planting jalapenos, and we have too many to eat before they go bad! I am not comfortable with the ‘real’ canning processing, ( dont even know if I have the proper equipment),so am thirlled with your recipe. Do you know if I could add a garlic clove to the jar?

Hi Dee:

You might like to try some other simple recipes for preserving–it’s not that difficult. If you can read a recipe, you can preserve your garden produce to enjoy all year long. A book that takes the mystery out of the process is called “Yes, You Can! And Freeze and Dry It, Too: The modern step-by-step guide to preserving food. It’s a good intro for beginners.

Good luck,
Jodi

Hi Cindy:

I’ve used only jalapenos for this recipe–I prefer to roast, peel, and freeze Anaheim peppers for making green chile.

If you try pickling them, let us know how it goes.

–Jodi

Thanks for the recipe Jodi! I had a mountain of garden fresh jalepenos that i didn’t know what to do with. I used you recipe for pickling and they got rave reviews. It was lots of fun too!

Hi Rachel–I’m glad you found this recipe and that your peppers came out perfect. Thanks for taking time to post a note.

–Jodi

Cn this recipe be used with whole peppers? How about with Italian roasting peppers?

Tried this recipe out today, can’t wait to try them in a few days

Hi Mike:

This is such a simple pickling process, it wouldn’t hurt to try. Let us know how it goes!

–Jodi

Thanks I have looked for this recipe for years. I’m new at the computer and was glad to find this spot. Liked the comments. Ruth

Hi Jody: I just want to update you on this recipe. Last week I harvested jalapenos (green & red), and I also had about 12 Hungarian Wax peppers (red, yellow, and green) from the garden. I pickled them both with a modified version of your recipe (added some peppercorns, bayleaf, and one whole cayenne for heat) and they came out great. The Hungarians made a beautiful mixture in the jar, so I have it out on the counter for the fall. I canned them in a water bath so they will be kept for use over the winter. Thanks for sharing.

Thanks for the extra info, Roslyn. I get a lot of questions about using different kinds of peppers for this recipe, and now I have a good answer!

Regards,
Jodi

How will this brine work with banana peppers. I just made 9 pints of the pickled jalapenos and I have some extra brine to use. This is my first time making pickled peppers so I hope they turn out as good as I hope they will.

Does anyone have a cold pickling recipe / process? I like the pickles from Claussen, not cooked and very fresh and crisp tasting. Last year, my habenero and jalapenos seemed over boiled in the canning jars. Any thoughts?

Hi Justin:

Why not give it a try? You may end up with something special. I’ve heard from others that this simple brine has worked well with different kinds of peppers.

–Jodi

Thanks for your question, Will. Perhaps you can search the Internet for a recipe for raw packing peppers. I haven’t tried it, but if you find a good recipe, please share it here.

–Jodi

I pickle everything, always have gallon jugs of vinegar on hand for emergency pickling, lol. Like today, a neighbor brought me about 3 pounds of assorted peppers, mainly jalepeno. He also brought me about 50 avacados, a big bag of tomatoes, about ten pounds of onions, assorted odds and ends of carrots and bananas and one watermellon. I have work to do since there are just three of us now and we don’t eat much at one time. I do ‘free form’ pickling and use straight up vinigar, no water in my pickles. For a variety, may I suggest adding sliced onion, sliced carrots and even some cauliflower florets to your mix? I do this and then when I make potato salad, macaroni salad or coleslaw, I chop up the onion and carrots and any other veggie in there, add them to the salads and everyone loves the added zip and flavor! Great added to mexican foods as well as tuna and chicken salad sandwiches. Your brine is perfect, easy to add sugar, dill, allspice and peppercorns for variety. Your basic brine is great for just about any pepper or vegetable. It is almost exactly like my old recipe and I use it for everything, just adding a few different herbs and spices or surgar for different things. I don’t use heat, just wash and cut the items as desired, pack them into jars, cover with the herbs, vegges and spices needed, top with vinegar, seal and refrigerate. Depending on what you have in the jars, they are ready between hours and weeks, beets are ready the same day but better as they sit longer and whole pickling cucumbers are best after a few weeks. Great site, thanks for the great tips!

Thanks for sharing your ideas for pickling–and how to use the pickled products in your cooking, Tammie.

BTW, you are so lucky to have a neighbor with avocados!

Iā€™m so happy I found this recipe ā€“ thanks so much for sharing. We’ve tried this with Jalapenos, which are our favorite and also with Hatch Chiles. The Hatch Chiles taste like peperchinis ā€“ yum. Thank you again.

Hi Vannessa: Thanks for the idea to use Hatch chiles for pickling!

Last year started our first garden, but the chiles didn’t sprout. Making another attempt but will start early (instead of June will start in April) Hopefully the new chile seeds will be ready for picking and pickling.

I’m so happy that I found your receipe and I did sign up. Thank you so much, from Arizona, Charlene & Dempsey

Hi Charlene:

Thanks for stopping by. That pickled pepper post sure is popular–glad you found something you’ll be able to use.

Best wishes for a good chile crop–and a great gardening season,
Jodi

Thanks for the recipe, The Peppers fixed this way is crisp and so good on sandwiches
Jim

Thanks for stopping by and leaving your comment. The pickled jalapeno pepper recipe is one of the most popular I’ve ever posted.

Please keep growing and pickling,
Jodi

Jodi, you mentioned the peppers should keep several months in the fridge, and others commented on up to two years (refrigerated?). Maybe this is a dumb question, but how do you know if the peppers are no longer safe to eat?

Hi Bruce,

There aren’t any dumb questions when it comes to food safety, so thanks for your question.

My advice is to contact your county’s extension office and ask to speak to someone who teaches the canning classes.

Regards,
Jodi

This is a great recipe! There’s no way I can keep these in the fridge for 2 years, they’re too good for that. Everybody I gave them to loved them.
You can pickle them whole and as I found out , they are hotter than if you slice them.

I purchased some jalepeno’s on clearance and decided to slice them up and put in a jar with some vinegar and water…I didn’t heat the mixture…I didn’t add salt (I was trying to keep it low sodium) and I did add some minced garlic….so far they’ve tasted great and are still crispy…but are there possible negatives I’m not aware of to doing it this way?

Hi Rudi:

I’ve never pickled without heating up the vinegar first, so I’m not able to answer your question. A better resource would be the food-safety expert at your county’s extension office.

Thanks for getting in touch,
Jodi

I’m looking for a recipe for pickled Jalapeno pepper rings that are very crispy and I like to can them but most recipes call for a hot water bath and they seem to loose their crunch. My Dad never processed them he always heated his solution and cleaned the rim of the jar so nothing would stop the lid from sealing but he always used Alum and it is hard to find. Any idea? Thanks

Toni,
Let the solution cool down into the neutral temperature 70-80 degrees, add to the peppers and then can (bring to a boil) to seal the lids. It works…I more or less call it a cold processed canning method. Shelf life is good for 2x years. If you do not boil the jars, place in the fridge and let the brine pickle for at least a month before eating, good for 1x year kept in the fridge, no alum needed. Alum can be found at any Wal-Mart in the spice section or check the canning section in home-goods.

Leave a comment

(required)

(required)


contact us Disclaimer
© Copyright 2014 All Rights Reserved