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Pickled Jalapeño Peppers

by Mireille Bourgeois


There’s nothing better than having that extra special condiment in your cupboard to take out once in a while, sundried tomatoes or basil pesto (recipe coming soon), roasted garlic, pickled eggs, salsa or capers (yes most of my adored food items are pickled or oil-preserved). One of my favourites is pickled hot peppers. Whether they are banana peppers or jalapeño, they are amazing on pizza, baked in breads, and sprinkled onto humous or a thick squash soup.

So here’s the easiest recipe in the world, you’ll need as many peppers as you want to pickle, and a ratio of 2:1 for water and white vinegar.

To start, cut the stem off your peppers, and chop them into slices. You could also cut them vertically or pickle them whole, though I’ve not tried this yet and am not sure if you have to cut slits in the sides).  Leave the seeds in, their potency will diminish while pickling.


You’ll also need STERILIZED canning jars and lids. To sterilize, boiled each item that you’ll need to can in water, for at least 10 minutes. Figure out how many jars you need by scooping your peppers into all the jars (duh, I know, but there’s a point). If you need two jars, like I did, then you can measure the amount of liquid you’ll need by taking half your jars and measuring the volume. For example, I needed two jars, that means that I needed one jar worth of liquid so I mixed up 2 parts water and 1 part vinegar to fill only one jar.

I packed my jars very tightly with the peppers (be careful not to break them). The peppers will shrink once they are hot water processed, and so make sure they are packed tightly. Put your water/vinegar mixture in a saucepan and heat it until it boils. Then take it off the burner and put it aside. After about a minute, I poured the liquid into the jars leaving 1/4″ of room the top of the jar.


Secure the lid and jar ring and place in hot water bath (with boiling water covering the jar at least one inch above the lid) for just 10 minutes. Make sure you don’t over process the jar, otherwise, the peppers will become soggy. The Peppers lose a bit of their color but this is normal. Hope you enjoy and let me know if you try this or have recipe suggestions!




3 thoughts on “Pickled Jalapeño Peppers

  1. You mason mason jars look like rock stars!

    Posted by London MacDonald | April 7, 2013, 11:53 pm


  1. Pingback: Word of the Week – Escabeche & How To Make Pickled Jalapeño & Habanero Chilies | PsyKdeliaSmith's Kitchen - April 26, 2013

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