Pickled Jalapenos

  • Prep Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4pints

    • About This Recipe

    “A wonderful way to use those summer fresh peppers.”

    Ingredients

  • 1teaspoonolive oil
  • 1teaspoonoregano leaves
  • 2garlic cloves
  • sliced carrot(optional)
  • jalapeno( see note)
  • sliced onion, separated into rings(optional)

    • Brine

  • 1 1/2 quartswater
  • 2cupswhite vinegar
  • 1/2 cuppickling salt

    • Directions

  • In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
  • Mix the brine ingredients and bring to a boil.
  • Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
  • Pour boiling brine over the peppers within 1/2″ from the top.
  • Seal by hot water bath for 20 minutes.
  • Let jars sit for 3 weeks for the best flavor.
  • NOTE:The amount of peppers is not given here.It all depends on how many peppers you can stuff into a jar, and how many jars you will be making.I think I used 1# or maybe 1 1/2# for this amount of ingredients.

    • Reviews

  • “Very easy, and very good.I have used this recipefor 3 years because I give them as gifts. People ask for them after a big pepper crop.”

  • “Miss Annie, these are AWESOME!I made these a little over a month ago and just opened up a jar yesterday.WOW!They are hot, but have a wonderful flavor!I think they are the best flavored jalapeno’s I’ve tried and I wouldn’t change a thing! Thanks for sharing!”

  • “This recipe for jalapenos has to one of the best I have ever pickled, and so easy to do. I couldn’t wait 3 weeks so I dove in a little early as did my friends at work. All of us have now shared this head sweating,nose running recipe. A definite tribute to those who love the spicier side of life.thanks,chickenman”

  • “My hubby was wiping tears and perspiration andlovin every bite!But the best part was howeasy this was.”

  • “All I have to say is AMAZING!!! I am already on my last jar of these and I just made them last month. So much flavor and very easy to make. I will be making some more this weekend with peppers from our garden. Thanks for the great recipe!!”

  • “We have made two batches of these and I love the flavor the oregano adds to the peppers.I made a few jars of sliced jalapenos with seeds and stems removed for a little less heat and a few with the seeds and stems on for more heat.Even the ones without the stems and seeds were HOT.But that’s okay because we love HOT.Thanks for sharing Miss Annie, I don’t think I will make them any other way!”

  • “Our family loved this recipe.We used this recipe to make pickled jalepeno vegetables.Our daughter won a purple ribbon at the county fair with this altered recipe.We added sliced red peppers, cauliflour and used baby carrots using about 1 large jalapeno/jar.”

  • “Simply said. These are the best I have ever had in my 50 years. Headin to the market for more peppers. Thanks Miss Annie. Little note: I used Mexican oregano.”

  • “I made these yesterday along with some pickled eggs for the Eggs & Dairy Event for the Photo Forum.I am going to rate them 4 stars and then I’ll be back to change my rating if needed.I used jalapenos that I grew in my garden :)This is my first time making pickled jalapenos so I’m excited to taste the results.I did take a photo, but it is no where close to as beautiful as the one you already have posted, so I am going to spare myself the embarrassment and not post the photo.”

  • “These are the best peppers!!”

  • “Love these!Great on just about anything!”

  • “Miss Annie–to the rescue, again! We LOVE the jalapenos! We eat them almost every meal, and this recipe is easy and allows me to “can” my own fresh jalapenos. I put up a batch 2 weeks ago and will be making a large batch this week-end–jalapenos all year round! I love it. Thanks for posting a real winner. P”

  • “This is my favorite recipe. I often use okra instead of peppers. I also substitute dill for the oregano sometimes. Try it.”

  • “Awesome recipe!My friend grows a huge garden and we have been looking for pickling recipes that aren’t over poweringly vinegary or complicated.This is a great recipe and I am making extra for gifts!”

  • “I’ve been using this recipe for 2 years everyone who tries them says they are the best. I’ve found that the longer i let the jalepenos stay on the plant the hotter they get. I pick my jalepenos early and small when im canning for gifts. My recipe is only a little more than half peppers the rest is carrots, onions, oregano, and garlic (this also reduces the heat).”

  • “Great recipe !!!! I decided to slice mine to put on nachos. They came out just perfect. Although there is alot of heat to the peppers. If you don’t like the heat I suggest to remove the seeds. Since we Texans like our peppers HOT they are perfect!!!!!”

  • “Delicious recipe and easy to make.I plan to grow more jalapenos next year!”

  • “This was easy! I made up 2 pints, using the carrots and onions. Thank you Miss Annie! I’m glad I picked you to adopt in the Pick aChef game!”

  • “Not only did I have a personal bumper crop of peppers, but my husband brought home quite a large gift of peppers from another friend!It was jalapeno overload!Thankfully, this recipe took care of everything quite nicely.I now have 8 big jars of freshly pickled jalapenos to get me through the winter… it was 9, but it only took us a week to buzz through that one.Very good, very simple.Thanks.”

  • “Very good and easy. I made these as a hostess gift for a Mexican themed dinner I attended.Never knew how simple it was to pickle something! The whole jar was eaten along with a lot of ooohs and ahhhhs and reqests for the recipe. Today I’m going to make more with some of the veggies suggested. Sounds good. The brine is perfect.”

    •