Pickled jalapeno peppers
My jalapeno peppers did great this year. So good I didn’t really know what to do with all of them. After making some salsa and having several mature red ones as snacks in the garden, I still have about two pounds that I didn’t want to go to waste. After a little thought I decided to make some pickled jalapeno peppers.
CVG Picked jalapeno pepper recipe
Directions: Mix ingredients and bring brine to boil. Either slice or leave the pepper whole. If you choose to do whole peppers, be sure to poke them with a toothpick so they won’t collapse. Fill jars with jalapeno peppers and then fill with hot brine up to 1/2 in from the top of jar. Boil for 10 minutes and feel free to pick some pickled peppers as fast and as many times as you want this summer.
Related posts:
- Saving jalapeno seeds
- Black Bean and Corn Salsa Recipe
- Growing peppers at high latitudes
- How to make jalapeno pepper powder
- More Early peppers
Tags: garden seeds, led, pepper plants, salsa garden
October 4th, 2009 at 9:38 AM
This sounds absolutely wonderful. How much spice stays in the peppers?
October 4th, 2009 at 4:51 PM
Given I have a mix of both red a and green peppers there is already a little less bite to begin with the sweeter mature peppers. Overall I would say they are about as spicy as the sliced jalapenos you would get in the store or restaurant (Subway, deli, etc)
October 5th, 2009 at 8:44 AM
wow!! delicious
October 6th, 2009 at 7:18 AM
Do you think this recipe would work with Habaneros? I've got a bumper crop, and don't want them to go to waste.
October 6th, 2009 at 5:04 PM
Matt: for me jalapenos are hot enough, but sure other than a little extra spice your habaneros sould pickle nicely, though never tried it
October 9th, 2009 at 7:51 PM
Will this recipe work for Hungarian wax peppers as well? My recipe for pickling peppers is a store in fridge only- I got Wax peppers coming out my years!
October 13th, 2009 at 9:54 PM
Nice blog. I can stop myself trying the CVG Picked jalapeno pepper recipe. It is delicious. expecting some recipes on your upcoming blog.
October 15th, 2009 at 7:50 AM
Robj: when it comes to canning it is the delicate balance between salt and acid to keep you protected. I would assume that the acidic content of wax peppers and jalapenos shouldn't be too far off. If you find a proven recipe for wax pepper, and follow their salt and vinegar recomendations you can simply modify the seasoning how you wish.
November 11th, 2009 at 12:51 AM
Those are some good looking peppers! I have the same problem thanks for the jalapeno pepper recipe.
November 12th, 2009 at 8:47 AM
kochsgarden, one suggestion I have for these (from personal experience) is to can in small jars or skip the oil if going with larger jars. While these peppers are great at room temperature, if you refrigerate them you get a neat solidified pool of oil at the top. While they still taste ok, not the greatest aesthetics