Homemade pickled jalapeno peppers are easy to make and a great way to preserve a little bit of summer.
If you think pickling and canning is time-consuming, think again because these tangy and spicy pickled jalapeno peppers can be made in less than an hour. They taste way better than store bought, and they are made with only a few simple, natural ingredients without artificial colors, preservatives or funky additives. Why is there food dye in pickled foods anyway?
This recipe is for a small batch (3 to 4 half-pint sized jars) of pickled jalapeno peppers because I I think it’s easier to make up a batch as the peppers start to pile up. If you have a lot of jalapenos, then you can double the recipe and make up a big batch.
If you prefer your jalapenos on the milder side, here are a few tips:
- Look for jalapenos with bright green skin without any blemishes or lines on them.
- The longer a jalapeno lingers on the plant, the heat will intensify. If the jalapeno has lines in the skin and the color is getting darker, they will be very hot. Once they turn red, they will be extremely hot!
- You can control the heat by cutting out the seeds and membrane when slicing the peppers. You can tell by looking at my photos that I like my peppers hot!
Speaking of heat, it’s a really good idea to wear rubber gloves when handling jalapenos, capsaicin which produces heat in hot peppers can cause a burning sensation on your skin and it’s difficult to wash off.
Pickled jalapeno peppers can be stored in your pantry for up to six months. Once the jar is opened, you can store them in the fridge for up to three weeks, that is if they last that long! We love pickled jalapenos in eggs, chili, on pizza, soups, nachos, tacos, you name it!
- 3 to 4 half pint sized mason jars with lids and seals
- approximately 15-20 jalapeno peppers sliced
- 1½ cups white vinegar
- 1 cup water
- 1 tsp sea salt
- Sterilize 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
If you love homemade pickles check out these super easy zucchini pickles !
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