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Pickled Jalapenos, Jar by Jar


I love this recipe as it gives you the option of doing one jar, or twenty, depending on how many jalapenos you have, simply scale up the brine according to how many jalapenos you have. If you grow them in your garden, you can process just a few jars at a time as they ripen. You put the spices in each jar, and then add jalapenos and a simple brine. Remember to always wear disposable rubber gloves when handling hot peppers. 



For each pint:

½ pound jalapenos, sliced into ¼ inch rounds

¾ cup water

¾ cup white vinegar (ensure the label reads 5% acidity)

To each pint jar, add:

½ tsp kosher or pickling salt

¾ tsp. whole black peppercorns

¼ tsp. cumin seeds

¼ tsp. mustard seed

1 garlic clove, peeled (local garlic often has very large cloves, so feel free to only use ½ per clove per jar)  

1 bay leaf, optional


In a medium-sized pot, combine water and vinegar and bring to a boil.  

Place spices in pint or half-pint jars, according to how many peppers you have, and fill jars with pepper slices. I filled half a jar, pushed the peppers down slightly, and added more peppers to fill the jars. I hope you’re wearing gloves by now! Pour simmering brine over, filling to ½ inch from the top of the jar. Using a dull knife or chopstick, run around the inside of the jar to eliminate air bubbles and press down slightly on the peppers as they will have softened a bit from the hot brine.  Add more brine if necessary, leaving ½ inch headspace.  

Process in boiling water bath for 12 minutes. After processing time, turn off the heat and allow the jars to sit for 5 minutes. Carefully remove from pot, and let rest for 12-24 hours to ensure they have sealed.  Refrigerate any jars that didn’t seal. You may consume them immediately but best if allowed to marinate for several weeks. 


Always wear disposable rubber gloves when working with hot peppers.