Homemade pickled jalapeno peppers are spicy, and oh so easy to make.
If you are wondering what to do with all of those jalapeno peppers from your garden, look no further! I used to think pickling was a complicated process, but it really isn’t. It’s just a little time consuming, and it’s a great way to preserve jalapenos or any of your fresh produce that you can’t use up fast enough.
Pickling jalapenos in small batches is super easy. As the peppers pile up, take out a few mason jars and start making the brine. Since jalapenos are spicy and don’t really need flavor to be added to them, I use a basic brine with vinegar, water , salt and a little bit of garlic, of course!
- 4 -- 8 ounce mason jars with lids and seals
- approximately 15-20 jalapeno peppers sliced
- 1½ cups white vinegar
- 1 cup water
- 1 tsp sea salt
- Sterlize jars and lids by placing them carefully in a pot of boiling water for at least 15 minutes
- Use tongs to remove jars and lids and place on a clean towel to dry
- Prepare peppers by slicing them, fill each jar as you slice them - really pack them in
- Make the brine by combining the vinegar, water and salt and bring to a boil. Reduce heat and simmer for 10 minutes.
- Pour prepared brine over peppers in each jar (should be about ½ cup per jar)
- Secure lids tightly on each jar
- Bring water to boil in sterilizing pot again and submerge the 4 jars in pot -- covering jars about half way
- Let boil for about 30 minutes
- Carefully remove jars from water with tongs and set to cool
- As jars cool, listen for the lids to snap indicating a secure seal -- if jar doesn't seal, store in refrigerator
- Wait a least a week before opening properly sealed jar and refrigerate after opening
- A note of caution: If you are sensitive to hot foods, wear rubber gloves when handling peppers, they may irritate your skin. You can also control the heat when slicing the peppers by removing the Capsaicin (white membrane) and seeds.
Homemade pickled jalapeno peppers are spicy and easy to make! Click To Tweet
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