How to make pickled Jalapeños from the garden or grocery store.

Today I am sharing how I made pickled Jalapeños from our garden. This was my first time making this easy pickled jalapeño recipe and my husband loved them. I did share this recipe in one of my recent YouTube videos and I had several viewers reach out saying they were surprised I did not wear gloves or that I should wear gloves. Luckily I did not have any skin irritation and I was very careful not to touch my eyes or my face during the process and I did wash my hands right after placing the jalapeños into the jar. That said, I will share their advice and state that you might want to consider wearing gloves, especially if you are sensitive to hot peppers.

These will last in the refrigerator for months, but in our home, they do not last that long because they are that good! Since I am not one for hot and spicy foods, I’m waiting for my sweet banana pepper plants to start producing so that I too will be able to enjoy this recipe.

PS: I have seen this recipe also made without sugar. I even had one viewer mention she used carrots instead of sugar, but I am guessing the sugar keeps them from being “extra hot”.

For this recipe I did need to double up the brine recipe since I picked a larger amount of peppers from our garden. The below pickled jalapeño recipe is for about four jalapeños.

Step One:

Slice four (plus or minus) washed Jalapeños into rings. You do not need to remove the seeds.

Step Two:

Place your sliced jalapeños into a glass canning jar or a jar that can handle a boiling liquid that will be poured into it.

Step Three: Create The Brine

Combine in a small saucepan:

1/2 cup water

1/2 cup vinegar

1 teaspoon salt

1 teaspoon sugar

Bring to a slow roll boil and remove from the heat.

Step four:

Pour the hot brine over the jalapeños, let cool a bit then cover and store in the refrigerator.

My husband enjoyed his 24 hours later and loved the flavor, even with the sugar, but the longer they sit, the more the more brine will soak into the jalapenos and be more like the flavor of store bought.

  • If you want to create this recipe for a longer shelf life, you will need to follow directions for canning.

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