Pickled jalapeno peppers

Basic recipe – you may need to increase your volume depending on how many jalapenos in how many jars:


Jalapeno peppers ready for pickling

1 cup white wine vinegar
1/4 cup olive oil
1/4 cup water
1 teaspoon canning salt
Bay leaves

Pickled jalapeno peppers are one of my favourite things from the garden – partly because they last all year. Throughut the summer I cook them up in batches and, with enough stored in the shed, they last through the rest of the year as toppings on chilli, pizza and plain old pasta sauce.

I found this simple recipe a few years ago and it’s been doing me great ever since. Once you’ve had a few goes you can start doing it all from memory. You’re better off making more pickling liquor than you need – then storing it back in an empty jar or bottle.

  • Wash the peppers and slice to between 1/4-1/2 inch thick.
  • Pack loosely in a jar with one bay leaf in each jar.
  • Heat the ingredients to a boil and pour over the peppers in the jar.
  • Replace the jar lid and tighten.
  • Process for 10 minutes in a boiling water bath.

Do not forget the oil – the oil is the secret!



One response to “Pickled jalapeno peppers

  1. This sounds great, I just started pickling peppers myself. I actually just posted about pickling some sport peppers. Definitely a great way to enjoy the fruits of your gardening labor all year round. I’m even thinking about making some cayenne flakes or powder this fall. We shall see.

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