Easy Recipe for Pickled Jalapeno Peppers

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.

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!

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.

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

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: 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.

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?

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!

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

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.

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?

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!

I’m so happy I found this recipe – 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 – yum. Thank you again.

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