Pickled Jalapenos

READY IN: 1hr
Recipe by sheriboren

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.

Top Review by Kittencalrecipezazz

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:)

Ingredients Nutrition

Directions

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

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