In a recent post I talked about making Cayenne Pepper Sauce and how to make it. For years, however, I’ve been making pickled jalapeños from the peppers I grow. I use them on tacos, nachos, eggs and more to add a punch of flavor and heat. I confess, I also eat them right out of the jar because I like them so much. I’ve shared them with friends who now ask if I have any extra jars because they like them as much as I do. I’m also sharing the secret ingredient in my pickled jalapeños, so keep reading for that tidbit.
Pickled Jalapeños – In the Beginning
The first time I made pickled jalapeños I bought a pound of them from the store. I got my canning supplies together, prepped the peppers, and went to work.
This is what I learned in when first making the pickled peppers.
- The cost of ingredients between making them and buying them in a jar is comparable.
- The time involved is more with the homemade ones as opposed to opening a jar but is well worth it.
So why make them? The homemade ones are 5 times better. That’s why.
Pickled Jalapeños Now – the Secret Revealed
The pickled jalapeños were good when I first started making them. Then I started making small changes. Tweaking ingredients and some measurements have now become guestimates. Canning isn’t difficult but it is time consuming. With that in mind, I’ve even got a tip that saves a little bit of time….or at least makes myself think I’ve saved some time. Before I get to the recipe I’ll share my “time saver” and my pickled jalapeños secret. You need to know the secret for the recipe!
The “Time Saver”
While you’re not really saving time, perception is sometimes a winner, and it works in this recipe. Instead of doing everything at once, I like preparing my peppers the day before. I wash, dry and slice the peppers into rings the day before and put them in a covered container and refrigerate. Now they are ready to go when I am. You could even do this a couple of days before hand. Preparing my peppers in advance allows me to preserve them on a weeknight and not spend my entire evening in the kitchen.
Another time saver is to double the batch. Double all the ingredients and follow the normal recipe directions. You’re already in the kitchen cooking so do it once and have more pickled peppers on hand. You can use them for gifts or more snacking.
The Secret
The secret to my pickled jalapeños is they’re no longer just jalapenos. I use a blend of whatever spicy peppers I grow. Jalapeños, Salsa Peppers, Poblanos, Shishito, Ancho, Havasu, or whatever else I’m growing that year. The blending of the peppers gives amazing taste. You never know what kind of heat level you’re getting until you open a jar and try them.
Are You Unsure of Your Canning Abilities?
If you’ve never canned or preserved your own food I highly recommend trying it out. It’s not difficult and gives you a sense of accomplishment and pride. You know what ingredients are going into your food and homemade food always makes a perfect gift.
I’ve provided resources below for canning that are helpful. If you’re still not sure about making these Pickled Peppers try making Cayenne Pepper Sauce first. It’s foolproof and even easier than my Pickled Peppers. You can get the recipe for that HERE.
Canning Resources
National Center for Home Food Preservation – A site full of information on preserving food by canning, freezing, drying, pickling, fermenting and more.
Ball and Kerr – You know, the mason jar companies. This site has tons of info for mason jars oldest purpose.
Canning Supplies
Water Bath Canner – This one is available online and inexpensive.
Canning Essentials – Jar lifter, Magnetic lid lifter, wide mouth funnel, tongs and more all in one kit.
Mason Jars – You can get mason jars at Target, Walmart, hardware stores and many grocery stores.
Make it and ENJOY!
Pickled Jalapeños
Ingredients
- 1 Pound of Mixed Hot Peppers. All one kind of pepper is fine as well
- 2 Cups White Vinegar, 5-percent acidity
- 2 Cups Filtered Water. I use one bottle of water 16.9 oz
- 4 Tbsp Kosher Salt
- 2-4 Cloves of Garlic, peeled and cut into large pieces (optional and I use 4 cloves)
- 1 Tbs. Agave. You could also use honey (optional)
Instructions
- Wash and prepare the peppers
- Cut the peppers into ¼ inch slices. I like wearing latex gloves while doing this.
- After preparing the peppers, thoroughly wash your hands with soap and water.
- Next, wash and dry canning jars, rings, and lids. Put the jars, rings, and lids in simmering water. This keeps them sterilized. I like to put my jars in the canner and the rings and lids in a separate, smaller pot. Let them simmer (not boiling).
- Add vinegar, water, salt and garlic and agave to a saucepan and place over medium heat.
- Bring the vinegar brine to a boil then reduce to a simmer if you’re still preparing your peppers.
- Add the peppers to the brine and bring the pot back to a boil.
- Once the peppers start boiling turn off the heat and fill the jars.
- Filling the jars
- I use a slotted spoon and wide mouth funnel for putting the peppers into the jars.
- Once the jars are full of peppers, fill a 2-cup measuring cup with the brine and fill your pepper jars up with brine until there is a ¼ inch space at the top.
- Take a clean skewer or chopstick and run it along the inside of the jars to release any trapped air bubbles.
- Once the jars are filled, put the lid and ring onto the jar and twist shut.
- Place filled jars into the canner and bring water to a boil. Water should cover the jars by 1 inch.
- Bring water to a boil and process for 10 minutes.
- Remove pickled pepper jars from the canner and allow to cool.
- As they cool they will “pop” as the lids seal themselves. They typically seal themselves within an hour or so. If they do not reprocess in boiling water for 10 minutes or place those jars in the fridge and use them first as they are not sealed for storage.
- Don’t forget to date and label the tops of your jars so you know what it is and when you made it.
- Refrigerate after opening.
Enjoy!
