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Buffet on Table: Bloggers Choice

Day 25: Preserving Summer Bounty – Pickled Jalapenos

Today I have a simple pickled jalapenos recipe to use up some of the jalapenos from the backyard. Recipe is from ‘Everyday Food‘ magazine. This is a quick pickling method and it stays good in the refrigerator for about a month.

The recipe uses cider vinegar (aka apple cider vinegar) for the pickling purposes. Just a word of caution, boiling the vinegar gives out quite a strong smell and both my husband and son were bothered a lot by it. I pretended that didn’t bother me, but it was quite strong to my liking as well 🙂

Jalapenos come in different levels of spiciness, but they are not as hot as Indian chilies. My backyard jalapenos were medium spiced, so the pickled version of these jalapenos ended up mildly spiced. These pickled jalapenos are great to serve over tacos, sandwiches, wraps, even pizzas.

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Pickled Jalapenos Yum
Pickled jalapenos are great to add to tacos, sandwiches, wraps and even pizzas. It is very easy to make and last quite a while in the fridge.
Pickled Jalapenos
Course condiments
Cuisine american
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
Ingredients
  • ½ lb Jalapenos - . (about 8), stems removed and cut into ¼" slices
  • 2 ¼ Carrots " - medium, cut into rounds
  • cups Apple Cider Vinegar - (reduce to 1cup if you don't like them too acidic)
  • 2 Bay leaves
  • 1 tsp Sugar
  • ¼ tsp Peppercorns Whole
  • 2 tsp Salt Coarse
Course condiments
Cuisine american
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
Ingredients
  • ½ lb Jalapenos - . (about 8), stems removed and cut into ¼" slices
  • 2 ¼ Carrots " - medium, cut into rounds
  • cups Apple Cider Vinegar - (reduce to 1cup if you don't like them too acidic)
  • 2 Bay leaves
  • 1 tsp Sugar
  • ¼ tsp Peppercorns Whole
  • 2 tsp Salt Coarse
Pickled Jalapenos
Instructions
  1. Place the jalapenos in a heatproof glass bowl.
  2. In a medium saucepan, combine carrots, apple cider, 2cups water, salt, peppercorns, sugar, bay leaves and bring to a boil over medium-high heat.
  3. Reduce heat and simmer 2 minutes.
  4. Pour over the jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.
  5. To store: Completely cool the mixture and store in an airtight container in the cooking liquid for up to a month.
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12 thoughts on “Pickled Jalapenos”

  1. ~Sign~Wish I had that backyard!..beautiful picture of the plant and the plucked ones pavani..never tried my hands at pickled ones..must try!

  2. Beautiful clicks from backyard…the pickled jalapeños are a treat and I make them regularly, never added carrots though. The vinegar is strong and you can actually leave the kitchen with exhaust on for a while.

  3. We love pickled jalapenos in our pasta, Mexican food and even in salad. I didn’t ever tried at home.Thanks to your post now I can do the same.All the pics , the green color looks marvelous.

  4. Wow ! this is a very useful post. We always buy the preserved jalapenos. But I must try this to see if we can stop buying those 🙂

  5. My husband prepares pickled jalapenos & pickles at home though I have never paid any attention to it. Your version sounds good.

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