Love, Preserving

Pickled Jalapenos – Recipe!

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Pickling is a fun summer activity to do with kids or other family members.  If you don’t have a garden, head to your local farmers market and wait until the end and negotiate on a few pounds of vegetables to pickle like cucumbers, cauliflower, onions and my favorite – peppers.  Farmers will usually lower the price on produce at the end of the market, so they don’t have a large load of unsold goods.

I am lucky enough to have a garden loaded with fresh fruit and vegetables and I love pickling.  Spicy foods are something my whole family enjoys, especially dishes that have fresh pickled peppers.  Making your own pickled peppers is as easy as combining a little water, vinegar and sugar.

If heat is not your thing, increase the amount of sugar and make bread & butter pickles or peppers. Pickled peppers go great on sandwiches, omelets and salads.  I also like to chop them up and incorporate them into dressings and sauces for a little added heat.

Ingredients

12-16 jalapeno peppers, or other spicy variety

1 cup apple cider vinegar

1 cup water

1/2 cup sugar, organic

fresh herbs, optional

To Prepare:

1.  Wash and slice the jalapeno peppers into rings.  Keep most of the seeds intact so you preserve the heat of the pepper when pickling.

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2.  Place the sliced jalapenos into a clean jar with a sprig of your favorite fresh herb.

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3.  In a saucepan, combine the water, vinegar and sugar and place over medium heat.  Heat the ingredients until simmering and pour over the slice jalapenos in the jar.  See Video!

4.  Seal the jar with the lid and cool to room temperature.  Place the jar in the refrigerator for at least 2 days before using.  Pickled Jalapenos should have a little crunch with some nice heat.  They are great on your favorite sandwich!  Enjoy!

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