Pickled Jalapenos

READY IN: 35mins
Recipe by Sue Lau

Have your peppers at the ready.

Top Review by newtocookingm&m

I change the size to say 2.2 pints since I only had 1.5cups of vinegar on hand. And I followed the amounts under that except I did do 2 tsp picking spices. I made 6-8oz jars of JalapeƱos. I found a tiny pouch of pickling spices near the produce which was plenty and cheaper than making my own and I just put the rest in an empty spice jar. I cant wait to try these in a couple of weeks! -update 1 year later finished our jars I just made only 4 jars we ate the others I did reduce the recipe but halved the olive oil it seemed like to much in last years batch and it weird-ed others out when they would get a pepper out of the jar. So glad to have the recipe- thank you!

Ingredients Nutrition

  • 2 lbs fresh jalapenos, washed,and stems removed
  • 2 cups vinegar
  • 2 cups water
  • 12 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons pickling spices

Directions

  1. Pack peppers into clean, sterilized jars, leaving a few inches at the top.
  2. Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
  3. Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar.
  4. Place caps on, and screw on lids firmly.
  5. Process in boiling water bath for 20 minutes.
  6. Remove bands when cool.
  7. Check jars seals before storing; any that don't seal, refrigerate promptly.
  8. Age several weeks before using.

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