Pickled Jalepeños

My husband is a spicy pepper freak – he just loves them! I like my spice level to be muuuuch lower but he doesn’t and this is how we embark on these various pepper adventures. After our last pickling trial that came out so-so we thought it would be fun to try pickling peppers, and so Greg chose the Jalepeño as the first to work with. It went really well – here is what he did:


3 large sliced jalapeno peppers
1/2 cup vinegar
1/2 cup water
2 bay leaves
1.5 tsp of minced garlic
1 tbsp coarse sea salt
1 tsp peppercorns
1 tsp sugar
1 tsp crushed red pepper (optional)


Pack the sliced jalapeños in a small – medium glass jar. In a saucepan, add the rest of the ingredients and simmer for about 5 minutes. Pour the hot pickling liquid over the jalapeños and let it rest for a few hours on the counter/tabletop. Shake it up a little so that the solid ingredients are evenly distributed.

For a crunchy bite, you can start nibbling on them within a few hours. For softer texture, let this sit for 4-5 days. Keep refrigerated for up to two months.

The Result:

Greg really liked them. I haven’t given them a try, yet, but he swears that much of the heat has worn off during their soak in the pickling liquid. Keep in mind that the process described above is not canning, so you cannot be preserving them with the above method for more than the refrigerated shelf life we mention. Overall it seemed liked pickled peppers were a hit – they have been added to many dinners and sandwiches since we made them last weekend. I’m sure we will be doing this again!


One response to this post.

  1. Posted by whit on March 21, 2012 at 10:32 am

    Mmmmmmmmm love pickles, love jalapenos… LOVE the combo!


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