Jalapeños (or any hot peppers) from your garden:
Pickled Jalapeños
15 large Jalapeños, remove stems and slice
2 Garlic Cloves, peeled and chopped
1 cup Distilled White Vinegar
1 cup Filtered Water
2 tablespoons Kosher Salt
1 Leaf from Raspberry, Horseradish or Grape
1-4 tablespoons Sugar to taste (optional, we leave it out!)
In a pot add garlic, water, vinegar, salt and sugar. Heat to a boil and stir to dissolve the salt and sugar. Add Jalapeños and Raspberry/Horseradish/Grape leaf to the pot and make sure to push them down so they're immersed fully. Remove pot from heat and let it sit for 10-15 minutes.
Use tongs to transfer the Jalapeños into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature, then put a lid on and put in the fridge.
Notes:
You can also add peppercorns or dill, sage, or other herbs to these to add more flavor, though the jalapenos themselves pack a lot of flavor!
Have less or more jalapenos?
You can also just mix equal parts vinegar and water, plus one teaspoon of salt per quart jar or a little less than 1/2 teaspoon per pint jar.
These will stay fresh for several weeks chilled in the fridge, but they're sure to get eaten long before that if you're like us! :)
Grow your own Jalapeños from seeds, it's easy and you'll wind up with bowls of jalapenos, which are perfect for pickling to preserve for bringing fire to your palate over winter months.
Buy Jalapeño Seeds »
We made this batch above with our Orange Jalapenos, some had turned orange but not all so it makes for a fun green and orange October mix. :)
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