Pickled jalapeno peppers

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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.

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CVG Picked jalapeno pepper recipe

  • 1 cup vinegar
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/4 tsp cloves
  • 1/8 tsp cinnamon
  • 1/4 tsp coriander (mine were still a little green from garden)
  • 1/4 tsp mustard seed
  • 1/4 tsp black pepper
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    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.

    10 Responses to “Pickled jalapeno peppers”

    1. Red Icculus Says:

      This sounds absolutely wonderful. How much spice stays in the peppers?


    2. The Cheap Vegetable Gardener Says:

      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)


    3. fred070 Says:

      wow!! delicious


    4. Matt_Middleton Says:

      Do you think this recipe would work with Habaneros? I've got a bumper crop, and don't want them to go to waste.


    5. The Cheap Vegetable Gardener Says:

      Matt: for me jalapenos are hot enough, but sure other than a little extra spice your habaneros sould pickle nicely, though never tried it


    6. Robj98168 Says:

      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!


    7. Flowers Says:

      Nice blog. I can stop myself trying the CVG Picked jalapeno pepper recipe. It is delicious. expecting some recipes on your upcoming blog.


    8. The Cheap Vegetable Gardener Says:

      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.


    9. Kochsgarden.com Says:

      Those are some good looking peppers! I have the same problem thanks for the jalapeno pepper recipe.


    10. The Cheap Vegetable Gardener Says:

      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 🙂


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