Pickled Jalapenos {Pickle Your Jalapeno Harvest

Pickled Jalapenos {Pickle Your Jalapeno Harvest

‘Tis the season for pickled jalapenos!

Like it or not, the fall chill is coming. It’s time to start preserving produce before the cold weather strikes or you take your plants inside to keep them from freezing.

Speaking of which, can you believe that Josè is now four years old? I can’t either! Has Josè set a record? Is Josè the oldest living jalapeno plant ever? I have Googled it, but I haven’t been able to come up with an answer. Regardless of how old he is, he has been producing his butt off out on our deck this summer. The last harvest yielded 4-pint jars of pickled jalapenos. I’m so proud of Josè. He’s looking good, and I am hoping to get one more harvest before forgetting about him putting him in the basement for the winter.

Come on Josè!

Jose Jalapeno On Zee Deck
Jalapenos dangling from plant
harvested jalapenos

We showed you how to make smoked chipotles, but another great way to preserve a bumper crop of jalapeno peppers is to pickle them! Whether you want a jar or several jars to enjoy throughout the winter, this pickled jalapeno recipe is perfect. In just a few jalapenos and a few minutes, you can make a single jar to store in the fridge for up to 6 months, or you can preserve your jalapeno harvest, by preparing several jars of pickled jalapenos with the easy to follow canning recipe.

jalapenos in a bowl

I posted a recipe for easy homemade pickled jalapenos back in 2014, but the pickled jalapenos from the old recipe were a little too tart and salty. I recently found a new recipe that we liked a lot better. So I decided to share it with you. The flavors in this recipe are well-balanced, touching all parts of your palate. These pickled jalapenos are better than store bought. Best of all they are cheap and easy to make!

slicing jalapenos wearing gloves
Always wear rubber gloves when handling chili  peppers.

Don’t like spicy food? Don’t worry! If you are fearful of spicy foods, you can reduce the heat, by cutting the peppers in half lengthwise and removing the seeds. The veins and seeds is where all the capsaicin lives. However, you’ll be surprised to know that you can build up your tolerance to spice. My eyes used to tear up from the heat of the jalapenos, but little by little David and I both have built up or Josè set for these four-pint slices of hotness. Pickled jalapenos are now probably our favorite ways to enjoy jalapenos. I crave them! In fact, I’m not sure how long our jars of pickled jalapenos will last. There are times when David and I get on a jalapeno kick and I kid you not, we can eat a whole jar of pickled jalapenos in about two weeks time!

Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Make a jar for now or a few to enjoy this winter!
Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Make a jar for now or a few to enjoy this winter!
Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Make a jar for now or a few to enjoy this winter!

Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Whether you want a jar or several jars to enjoy throughout the winter, this pickled jalapeno recipe is quick and easy to make to your taste. If you like jalapenos as much as we do, then this recipe is a must.

You’ll be enjoying pickled jalapenos in no time. What would you put them on? Comment below!

Refrigerator Pickled Jalapenos

Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Make a jar for now or a few to enjoy this winter!
Course Appetizer, Condiment
Cuisine American, Mexican
Keyword canning, jalapenos, peppers, Pickled, refrigerator
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerator 2 hours
Total Time 20 minutes
Servings 12
Calories 12kcal

Ingredients

  • 7 jalapenos sliced in ¼-inch slices (about 20-ounces)
  • 2 garlic cloves peeled and smashed
  • ½ cup distilled white vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher sea or pickling salt

Instructions

  • Add the sliced jalapenos to a pint-size jar (or any container with a lid).
  • In a small stainless steel or enamel saucepan, heat the garlic, vinegar, water, sugar, and salt over medium-high heat. Stir until the sugar melts; the brine should change from cloudy to clear with no grains of salt or sugar in the bottom of the saucepan. Remove from heat and allow it to cool slightly; about 5 minutes.
  • Pour the brine into the jar over the jalapeno slices. Secure the lid; gently shake to distribute the brine. Allow the jar to come to room temperature. Place the jar in the refrigerator When the jalapenos are cool, they’re ready to eat! You can safely store the pickled jalapenos in the refrigerator for up to 6 months.

Notes

  • Always wear rubber gloves when working with chilies.
  • Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Do not use Iodized salt. Some additives in the iodized salt could affect the brine. [READ MORE]
  • For less spicy pickled jalapenos, cut the peppers in half lengthwise; remove seeds.
Recipe adapted from FarmFreshToYou.com

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Sodium: 582mg | Potassium: 20mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 9.8mg | Calcium: 2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

Pickled jalapenos for Canning

Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Make a jar for now or a few to enjoy this winter!
Course Appetizer, Condiment
Cuisine American, Mexican
Keyword canning, jalapenos, jars, Pickled
Prep Time 10 minutes
Cook Time 30 minutes
Cooling 12 hours
Total Time 40 minutes
Servings 28
Calories 12kcal

Ingredients

  • 10-12 jalapenos sliced (about 26-ounces)
  • 4 garlic cloves peeled and smashed
  • 2 cups distilled white vinegar
  • 2 cup water
  • ¼ cup sugar
  • ¼ cup kosher sea or pickling salt

Instructions

  • Wash 4-pint size jars and lids in hot soapy water; rinse with hot water; keep jars warm until needed.
  • In a small stainless steel or enamel saucepan, heat the vinegar, water, sugar, and salt over medium-high heat. Stir until the sugar melts; the brine should change from cloudy to clear with no salt or sugar in the bottom of the saucepan. Turn off the heat.
  • Meanwhile, fill a water process canner or (a pot large pot) with enough water to cover jars with 1-inch of water; bring water to boil.
  • Place 1 smashed garlic clove in a hot jar, and pack jar tightly with the jalapeno slices, leaving 1⁄2-inch headspace. Using a canning funnel, ladle the hot pickling liquid over the jalapenos, again leaving 1⁄2-inch headspace. Remove air bubbles with the headspace tool. Wipe jar rim clean, center the lid on the jar and secure the band to just fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  • Process jars by returning the water to a boil. Process for 10 minutes. Turn off heat; remove the lid, and let the jars remain inside the canning pot for at least 5 minutes. Remove jars from the canning pot. Cool, undisturbed for at least 12 hours.
  • Store in a cool, dark place. Good for up to 1 year.

Notes

  • Always wear rubber gloves when working with chilies.
  • Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Do not use Iodized salt. Some additives in the iodized salt could affect the brine. [READ MORE]
  • For less spicy pickled jalapenos, cut the peppers in half lengthwise; remove seeds.
  • If a jar does not seal, allow it to cool and place in the refrigerator to enjoy for up to 6 months.
Recipe adapted from FarmFreshToYou.com

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Sodium: 1011mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 4mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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