Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pickled Jalapenos Recipe
    Lost? Site Map

    Pickled Jalapenos

    Pickled Jalapenos. Photo by Sheri-BDB

    1/1 Photo of Pickled Jalapenos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Sheri-BDB's Note:

    These are wonderful Pickled Jalapenos I got off the pepperfool website. This is the recipe I always seem to use when pickling my peppers from my garden. I don't ever put pickled peppers in a boiling water bath because it makes them all mushy. As long as you sterilize your jars and lids really good and make sure your vinegar solution is really hot when you put it in your jars it will seal your jars.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    quart j ...

    Units: US | Metric

    Directions:

    1. 1
      Scrub jalapenos, trimming off the stem.
    2. 2
      Set aside.
    3. 3
      Into a large, deep heavy pot, pour 1/2 cup oil (enough to coat the bottom of pot).
    4. 4
      Heat oil until almost smoking, then turn off or reduce the heat.
    5. 5
      Add onions, garlic, and carrots.
    6. 6
      Stir only until onions are clear, don't brown any of the vegetables.
    7. 7
      Add oregano, bay leaves and salt and stir to mix.
    8. 8
      Add vinegar and water and bring to a boil, stirring often.
    9. 9
      Continue to boil and stir until salt is dissolved, then add remaining 1-1/2 cups of oil and return to a boil.
    10. 10
      Stir in jalapenos and remove from heat.
    11. 11
      Fill 16-20 hot, sterilized 1-pint jars (or 8-10 1-quart jars) leaving 1-1/2 inches of head space.
    12. 12
      Wipe rims clean, then seal jars tightly.
    13. 13
      Cool jars, then store in cool dry place until ready to use.

    Browse Our Top Condiments, Etc. Recipes

    Ratings & Reviews:

    • on June 18, 2007

      55

      Geez I have to apologize to Sheri for not rating this sooner! I actually made this recipe last summer and opened a jar today, I thought I had already reviewed it last year! when I went to print it today I noticed that I had forgotten to review it! I have to agree with Susie in Texas this *IS* one of the better recipes for pickled jalapeno, not much changes here except if my memory serves me right I think I did increase the garlic slightly, I am growning jalapenos in my garden again this summer and look forward to making this once again, we loved this recipe, thanks hon!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2006

      55

      Thank you, and my mother thanks you also. She will only eat the ones like Goya, pickled in the cans and with a little oil, and these are even better.So pretty in the jars too, and I love that they retain some texture, as the Goya are mushy.I will use this exclusively as my Pickled Jalapeno recipe, and cannot wait till my peppers are ready to be picked.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2003

      55

      I have tried several different recipes for pickled jalapeno peppers and this recipe is the best one I have tried. Very flavorful! The only change I made is that I used canning and pickling salt instead of regular salt. I never do a boiling water bath for pickles either. It isn't necessary because of the vinegar content. I didn't have 15 pounds of peppers to can, so I halved the ingredients. My family loves these. Thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Pickled Jalapenos

    Serving Size: 1 (9019 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 635.9
     
    Calories from Fat 413
    64%
    Total Fat 45.8 g
    70%
    Saturated Fat 6.6 g
    33%
    Cholesterol 0.0 mg
    0%
    Sodium 1442.2 mg
    60%
    Total Carbohydrate 54.5 g
    18%
    Dietary Fiber 21.3 g
    85%
    Sugars 32.5 g
    130%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    distilled water

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites