Pickled Jalapeños

March 19, 2010

Pickled Jalapeños

For weeks, nay months, almost a year (without any exaggeration), I’ve been looking for jalapeños in Bombay. On the rare occasion that I did find them, they looked as if they were sitting in the cling film wrapped box for weeks before they reached my hands. Yesterday while shopping at a supermarket, I was thrilled to find some jalapeños. And this time they were actually fresh!

Pickled Jalapeños

Ever since I was introduced to pickled jalapeños years ago, I’d religiously buy a bottle every few weeks and make sure that I’d never run out of them. I especially love eating them in sandwiches, so slicing the jalapeños before pickling is more convenient. If you’d like, you can pickle them whole (just like I left the red one in the jar). When leaving them whole, the outter membrane needs to be pierced for it to absorb the pickling liquid. A nifty tip from my grandma for handling chillies so that you don’t end up with burning hands: Instead of using a knife that will result in squirts of the Capsaicin, use a needle to cut through the membrane, while you hold the chilli by its calyx.

This recipe fits perfectly in an 820g jar. If you’re using anything else, I suggest you first pack it with all the jalapeños and then add water until it reaches the brim. Now strain this into a measuring jug and this will give you the exact quantity of pickling liquid you need. Throw out half of it and replace it with vinegar. I found this method on Michael Ruhlman’s blog and I think this is just genius, and you will not need a recipe for pickling ever again if you remember theRatio (pun intended). All you need to do is add spice, flavour, and seasoning to this vinegar mixture.

Pickled Jalapeños

Pickled Jalapeños Recipe

330g, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns (I used pink because I like colour)
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar

  1. Pack the jalapeños in a glass jar.
  2. In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
  3. Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
  4. For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
  5. Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.

{ 75 comments… read them below or add one }

1 Jade January 24, 2013 at 11:16 AM

This looks like a great recipe, thank you for sharing it! I’m going to have to try it soon, and I have a question about it. How big of a role does the sugar have in pickling them? I’ve seen some recipes use honey as a substance and another where it had no sugar(or substance for sugar) in it at all. Just curious about it is all, maybe i’ll have to try it both ways with and without sugar and see which one I like. The pickled Jalapeños that I have ever eaten either came from a can or from Filibertos ^_^ (which I think they pickled themselves) So i’m eager to make my own and not get jipped by them hording their pickled Jalapeños from me. XD

Reply

2 s8n January 31, 2013 at 2:40 PM

Thanks for the recipe. I’m trying this morning for the first time and will do a follow up. I didn’t have jars so I doubled the recipe and added in cucumber and carrots as well.
Jade where are you from? Just curious because I grew up in Phoenix and spent many, many…..yes many late nights at Filly B’s. And yes they are a little stingy with their pickled Jallies.

Reply

3 Jade February 8, 2013 at 3:11 AM

I’m from Az, its good to hear from another local.

Reply

4 Sue February 10, 2013 at 4:06 PM

These are BEYOND delicious! Thank you for sharing! <3

Reply

5 Adrian February 23, 2013 at 12:22 AM

I’m doing this recipe for the second time today. It’s summer here in New Zealand and my Jalapeno plant has been going nuts. I love this really simple recipe. I often find myself picking out a tasty morsel from my Jalapeno jar for a late night spice jolt. My staple at work lately has been Jalapeno and cheese toasties – yum!!

Reply

6 Rose March 5, 2013 at 6:05 AM

Hey I’m from NZ too, Nelson. Good to know that you can grow them here! I’m addicted to them so I’m guna jar my own. Do you think its easy to make them and grow them?
Thanks!

Reply

7 Adrian March 10, 2013 at 2:10 AM

So easy to grow Rose – in fact I find them more reliable than other chilli/capsicums. I am doing a couple more jars today. The plant is coming near to its end, but I’ve had a good 5 jars from one plant this summer.

Reply

8 Sumanjit Kaur Tripathy-OBSESSION February 26, 2013 at 12:55 PM

Thanks Shaheen,
Just made it …. :-).
Waiting to dig my hands into it, once its ready.
Had been wanting to make it since a long time.

Reply

9 YumeD March 11, 2013 at 5:26 PM

Dear Shaheen,

Just tried another one of those delicious Jalapenos and realized I just had to thank you for the recipe. I started out to make them but quickly realized I had far too little vinegar and no red peppercorns. What to do?! Well I improvised and added limejuice, about a glass of white wine and fresh green peppercorns which I did have. The funny thing was that the wine I used was actually a vintage Chardonay of 23 years old which I had bought quite cheaply as it’s quality couldn’t be guaranteed, turned out not to be such a fantastic drink but in the pickle… As I said, they are delicious. I will probably never get the same taste due to the wine which I can’t get anymore but I’m sure there are many more wines that could give an amazing twist to your delicious recipe.

Good cooking ;-)

Reply

10 Shaheen March 14, 2013 at 12:51 PM

Hi Yume, Thanks for your message. I love the idea of fresh green peppercorns in there. Lucky you to have some available! Shaheen

Reply

11 Jennifer May 13, 2013 at 11:49 PM

Another person from New Zealand here- it was a very good growing season for jalapenos! This recipe makes the best jalapenos I have ever had- really delicious- I highly recommend it.

Reply

12 Marilyn May 14, 2013 at 12:00 AM

I make these all the time for my husband. I usually add carrots and/or onions to it. And I just used mixed peppercorns.

Reply

13 James May 28, 2013 at 6:29 AM

Lucky husband ey? ;)

I make my own as of late but hopefully my future wife is as skilled ;)

Reply

14 james May 28, 2013 at 6:27 AM

Hey Shaheen!

This sounds like such an amazing recipe! Ive always bought pre packed pickled products such as Jalapenos, peppers etc. Ive always wanted to try to make my own and compare the taste (The jarred ones are pretty good, but not spicy enough) I tried curing my own olives with white wine vinegar and chilli pieces and that was amazing! Cant wait to try the Jalapenos! And maybe some Habaneros too! My Habanero plant is in its finishing stages as its winter but the bush still has about 30! Thanks!

Reply

15 christina June 27, 2013 at 1:36 AM

Trying this now! Thanks for sharing! I added pink peppercorns from my yard, carrots, and leeks.

Reply

16 Trish October 28, 2013 at 12:21 PM

Hi, have made these many times, can I use white wine vinegar instead of apple cyder vinegar

Reply

17 Ari February 16, 2014 at 1:33 PM

Tried the recipe, it was delicious! can’t have enough of it. thank you!!
p.s. some of the Jalapeños came out hot (like they were) but most of the jar was pickled properly
thanks again!

Ari

Jerusalem, Israel

Reply

18 Krystine February 18, 2014 at 11:20 PM

I pickled these last year, I am in Australia, they were so great, that I planted 8 seedlings this year. Nearly time to harvest, can’t wait! Also they kept really well, almost six months, on a shelf in the garage!

Reply

19 Kathleen June 11, 2014 at 6:04 AM

Just made my first batch, only 2 hours in and I had to taste a tester… already taste amazing! I didn’t have any bay leaves but I threw a half a tablespoon of basil in and instead of pink, I used black peppercorn and some crushed red peppers. I also added some onions for pickling. Thank you for this great recipe!

Reply

Leave a Comment

{ 14 trackbacks }

Previous post:

Next post: