Market Recipe: Pickled Jalapeños

Pickled Jalapeños


Market Recipe: Pickled Jalapeños

By Sheena Moore of  Sheena’s Pickles

Prep time: 10 minutes. Processing Time: 10 minutes. Yields about 5-6 pints.

12-14 jalapeños and/or Serrano peppers
4 cups of water
4 cups of white vinegar
1 tablespoon of pickling salt
1 tablespoon of sugar (optional)
sprinkle of red pepper flakes (optional)
  1. Wash jalapeños and cut into slices (or leave whole).
  2. Start your water bath by placing jars in a pot and cover jars with water. Bring to a boil for 10 minutes. After 10 minutes turn temperature down to a simmer.
  3. In a separate pot, heat water, vinegar, pickling salt, and spices over medium heat. Brine is ready once pickling salt has dissolved.
  4. Fill jars with jalapeños. Pour brine over jalapeños leaving 1/4 inch headspace.
  5. Remove air bubbles from jars. Do not use any metal knives to remove air bubbles.
  6. Heat lids in hot water to warm up the seal. Do not boil the lids. Simmer lids for 10 minutes.
  7. Wipe lid of jars and place lids on top and tighten with ring.
  8. Place jars in boiling water with at least 2 inches of water covering the lids and process for 10 minutes.
  9. Remove jars from water and cool on countertop under a clean tea towel.
  10. Label jars with date. Leave jar to cool at room temperature.
  11. Place jars in refrigerator or store at room temperature for up to a year.

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