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The harvest is winding down. I’ve been freezing the jalapeño chiles but they just keep coming! I picked a basket full and decided to thaw the ones in the freezer and pickle them with the ones I just picked. I love pickled jalapeños!
Pickling Chiles
Pickling anything will preserve it for up to a year if it’s processed in a pressure cooker or hot water bath. This recipe does not do either of those.
This is a small batch recipe and is intended to be stored in the refrigerator for about a month. After that the texture changes and the brine gets cloudy. They will still be edible, but just won’t taste as good.
But just in case you don’t eat them that fast, you can process them in a water bath for 10 minutes. They will keep for about a year, unopened, if stored in a cool dark place. The processing is the same as you would for jam – click here for water bath instructions.
Making Pickled Jalapeños
Wash the jalapeños and set them aside. I added a few cherry bomb peppers – there weren’t enough for a whole jar.
Sterilize a quarter pint and a pint jar. Place the lids in a pan of hot water. This will help seal the jars a bit a keep them better in the refrigerator.
In a non-reactive pan, place all the ingredients for the brine and bring it to a boil.
Add the whole peppers and simmer for about 5 minutes, then remove from the heat.
Using tongs, remove the peppers and pack them into the pint jar. Cover to 1/2 inch from the top of the jar with the brine.
Place the lid on and tightly screw on the ring. Allow them to cool completely, then store in the refrigerator.
For the sliced peppers, pack the raw slices of jalapeños and a few sliced carrots
into the quarter pint jar and cover to 1/2 inch with the remaining brine.
Put on the lid, screw the ring tight and allow to cool. Let them sit in the refrigerator for a week before using them.
And there you have it!
A small batch recipe for those last few peppers from the garden.
- 2 to 2-1/2 cups fresh jalapeños (I used about 3 medium for the sliced)
- 1 small carrot (not baby carrots! - baby carrots are processed and will become mushy and tasteless in the brine)
- 1 cup apple cider vinegar
- 1 cup filtered water
- 2 cloves garlic, minced
- 2 Tablespoons granulated white sugar
- 2 Tablespoons pickling or kosher salt
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Wash the jalapeños and set them aside. Sterilize a quarter pint and a pint jar. Place the lids in a pan of hot water. This will help seal the jars a bit a keep them better in the refrigerator.
-
In a non-reactive pan, place all the ingredients for the brine and bring it to a boil.
-
Add the whole peppers and simmer for about 5 minutes, then remove from the heat.
-
Using tongs, remove the peppers and pack them into the pint jar. Cover to 1/2 inch from the top of the jar with the brine.
-
Place the lid on and tightly screw on the ring. Allow them to cool completely, then store in the refrigerator.
-
For the sliced peppers, pack the raw slices of jalapeños and a few sliced carrots into the quarter pint jar and cover to 1/2 inch with the remaining brine.
-
Put on the lid, screw the ring tight and allow to cool. Let them sit in the refrigerator for a week before using them.
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And there you have it!
© Copyright 2023 The Lazy Gastronome
© Copyright 2023 The Lazy Gastronome
Such a delicious recipe!
Thanks!
I loved that this was a small batch. The instructions were very easy to follow.
Thanks!! I try to make my recipes easy.
This was a lot easier than I expected! Thanks for the terrific recipe!!!
Glad you liked them. Thanks for stopping by!
This small pickled jalapenos is delicious I just tried this, thanks for the recipe.
Glad you enjoyed them!! Thanks for the feedback.
Great way to use up those extra jalapenos!
My plants just keep going too!
This is such a great idea to preserve pickled jalapenos! Plus it looks delicious and very tasty in the jar!
They were pretty tasty in my mouth too! LOL – thanks for stopping by.
These were so easy to make and are a perfect little condiment!
Thanks – I appreciate your comment.
Such a great idea to have a small batch recipe for these. I usually only buy so many at a time so this is perfect for me.
I just learned adding a little bit of oil enhances the flavor a lot!! Thanks for stopping by.
Perfect side dish! I love how simple and easy to make this recipe is.
I am a huge fan of jalapeños too! I love this idea of pickling and not have to depend of store bought stuff. Thank you for the recipe.