Pickled Jalapeno Peppers

This recipe was shared with us by CAA member, Lucy Norris of Briny Life.


1/2 cup water
1 1/2 cups distilled white vinegar
1 teaspoon kosher salt
1/4 teaspoon ground cumin
4 cloves garlic, peeled and left whole
8-10 large or 20 small jalapeno peppers (it’s hard to be exact here, but it’s about a pound) rinsed, and sliced into thin rings

In a nonreactive saucepan (meaning stainless steel or any other modern cookware- NOT 100% aluminum), whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves. In the meantime sterilize the jars and lids according to the USDA Canning Guidelines.

Pack each pint jar tightly with sliced pepper rings and one whole garlic clove each. Leave enough room at the top so the lid rests easily on the mouth of the jar.

Using a canning funnel, ladle the hot brine to cover the pepper rings leaving about 1/4 inch at the top of each jar. Insert a clean chopstick to free any possible air bubbles and check the mouth of the jar to make sure it’s clean and then screw on the lids. Process in a hot water bath for 10-15 minutes and then pull from the water with rubberized tongs. I cover my countertops with a clean dish towel so any water left on the jar is absorbed into the towel. Each jar will ping as it cools. That means it’s sealed and safe to store on your shelf.

Once all the jars reach room temperature, store in a dark cupboard for about three weeks to let flavors develop before opening. The peppers will turn a dull shade of green but at least they won’t be slimy. Opened jars can be stored in the fridge for up to 6 months as long as you use clean utensils to take the pepper rings out each time. Sealed, these pickles will keep for about one year. Enjoy!

Makes 2 pints

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