Unfancy Pickled Jalapeno Peppers


In the springtime, I approach food preservation as if it were an act of art. My jams are fussed over, with plenty of thought given to size of my fruit dice and maceration times. My pickles are packed into jars with great precision and accuracy. That time of year, I’m simply delighted to be anticipating the coming abundance.

Come August, my elevated aspirations are gone. I can to get it done, to get those bits of summer into their respective jars before the season is gone and I’m left with the potatoes, storage squash and kale of winter (I’m a big fan of all those vegetables, but they don’t excite me the way a peach does). And so my many acts of preservation become a bit frenzied and as easy as I can make them.

halved jalapenos

Take the jalapeno peppers I pickled recently. I bought a pound when we were in New York a few weeks ago because I wanted to bring back some little bit of the Union Square Green Market. The berries were too fragile and I didn’t see any garlic that was clean enough for my suitcase. Jalapenos are sturdy little guys and so I knew they’d withstand the rigors of the MegaBus. Plus a pound cost a mere $3, which I believe is the perfect price point for an edible souvenir.

When I got them home, I washed and halved them (please do get yourself some gloves to wear when dealing with hot peppers. I gave myself a humdinger of a capsaicin burn this time around), packed them into jars and topped them with a very basic brine.

jalapenos in a jar

I didn’t spice my brine at all, because I wasn’t trying to create an artisinal condiment or a pickle to be eaten on its own. I’ll use these peppers throughout the year as an ingredient in things and so I want the flavors of the peppers to remain clear and identifiable. Several will join various batches of salsa and most the rest will spice up pots of turkey chili.

The reason I like this kind of utilitarian canning is that by investing $3 and 35 minutes of effort, I’ve created something that will fill a kitchen need all year round. It breaks no culinary ground, but fills me with joy nonetheless. It also doesn’t hurt to know that I have something to turn to come January when my taste buds are in desperate need of revival.

Very Basic Pickled Jalapeno Peppers

Yield: Approximately 2 1/2 Pints


  • 1 pound of jalapeno peppers, sliced in half lengthwise
  • 2 cups white vinegar
  • 2 cups filtered water
  • 2 tablespoons pickling salt


  1. Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.
  2. Process in a boiling water canner for 10 minutes. Store in cool, dark place for up to a year.


This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.


Related Posts:

, ,

133 Responses to Unfancy Pickled Jalapeno Peppers

  1. 101
    london says:

    Can i leave the peppers whole? If not why?

  2. 102

    […] Supper Homemade Bloody Marys // Brooklyn Supper Cornmeal-Crusted Fish Tacos // Brooklyn Supper Pickled Jalapeños // Food in […]


  1. Fall cleaning « slowcrafted - August 27, 2010

    […] only give to one or two people with exploratory palates. Yesterday’s Food in Jars post about pickled jalapenos is a good example; I go through these in winter pretty quickly, but I have a good source for […]

  2. Garden Update September 2010 « EASY AS PIE! - September 12, 2010

    […] together, then my mom canned the green beans for me, and I canned the jalapenos myself using this recipe.  Let’s hope nobody get botulism!  Kidding ……….. kinda ……not […]

  3. Sustainability Saturday #8 | Openly Balanced - October 2, 2010

    […] order based on her fantastic picture of what 60lbs of tomatoes looks like, and her recipe for Unfancy Pickled Jalapeno recipe answered my question about what to do with 5lbs of jalapenos.  Somehow I didn’t end up […]

  4. 4 lbs of Jalapeno Peppers = lots of giardiniera | The Baking Gallery - October 5, 2010

    […] it due to the safe acidity levels that need to be reached for preservation).  She provided a basic jalapeno pickling recipe only using peppers and also directed me to a site called Simply Recipes where to my excitement was […]

  5. Hot Corn Relish, Yet Again « Doris and Jilly Cook - October 15, 2010

    […] (and in fact put up one basic jar Monday night, following Marisa’s instructions over at Food in Jars), I wanted something more interesting. More creative. More […]

  6. hot hot heat | nomnivorous - February 22, 2011

    […] opened. Same thing with peppers – I didn’t have a fresh pepper so I minced up a few unfancy pickled jalapeño […]

  7. perfectly pickled – noshes for a pickle party | nomnivorous - August 11, 2011

    […] I Love: Marisa’s Unfancy Pickled Jalapenos [pictured] And her Dilly Beans [in the corn salad!] Schezuan Green Beans from Put Em Up [pictured] […]

  8. Pickled Jalapenos « Have a carrot - August 26, 2011

    […] followed a very basic pickling recipe, taken from Food in Jars- Basically equal parts white vinegar and water, with a bit of salt. That’s it! Such a simple […]

  9. Canned Pickled Jalapenos | ma vie en food - September 21, 2011

    […] Adapted, barely, from Food in Jars […]

  10. Pickled Pepper Day | This Bountiful Backyard - October 1, 2011

    […] found my inspiration from this Food in Jars post. I love this blog! She has so many creative ideas for preserving! Here is the […]

  11. Sunday Night from the Food in Jars Flickr Pool | Food in Jars - October 10, 2011

    […] array of vinegar pickled peppers from Emily. So glad to hear you like my unfancy pickled pepper […]

  12. Pickled Sauerkraut Stuffed Banana Peppers « Einstein's Desk - October 14, 2011

    […] on canning something with oil in it.  So I called an audible at this point and went back to my favorite blogger’s recipe for un fancy pickled peppers. I KNOW this recipe is safe and there is nothing to say you can’t jazz it up by putting […]

  13. pickled peppers « thyme on my side - June 24, 2012

    […] PeppersAdapted from Food in JarsNote: I don’t have a scale, but the important thing to know about pickling peppers is the […]

  14. Adventures in Canning « A Jew Broad Cooks - July 4, 2012

    […] as a refrigerator pickle only.  For the jalapenos, I followed another recipe from the blog found here.  For the daikon, I used rice wine vinegar and I added some sriracha as […]

  15. Briny Secret | Home to Homestead - August 9, 2012

    […] the jalepenos, we took advantage of the same resource and used this Unfancy Pickled Jalepeno recipe as our starting […]

  16. CSA Struggles | Brooklyn Locavore - August 21, 2012

    […] I found this BRILLIANT recipe for Unfancy Pickled Jalapenos on Food in Jars website (awesome canning site–now bookmarked). They’re sliced in half […]

  17. Jarring: Jalapenos | Needle, Thread, and other sorcery - August 31, 2012

    […] http://foodinjars.com.s164546.gridserver.com/arugulapesto/2010/08/unfancy-pickled-jalapeno-peppers/ […]

  18. Banana Pepper Pickles | Black Holes for Breakfast - September 30, 2012

    […] pepper pickles.  Perusing Food in Jars, I found the following recipes for hot pepper pickles and jalapeno pickles.  I ended up going with a mixture of the two recipes, using the brine from the jalapeno pickles […]

  19. How to Pickle (Cucumbers, Beans, & Jalepenos) - October 3, 2012

    […] very spicy don’t take out any seed.  If you like medium, take out some of the seeds. Click here for the […]

  20. » Hot Pepper Relish Home Kitchen Studio - October 3, 2012

    […] Hot Pepper Relish, adapted from Food in Jars […]

  21. Pickled Jalapenos | budgetgradstudent - October 7, 2012

    […] of jalapenos (don’t you hate it when that happens?) I was pleased to find her recipe for Unfancy Pickled Jalapeno Peppers. For my own purposes, I doubled it to deal with two pounds of produce, and sliced my jalapenos […]

  22. Hodge-podge | Lazy Parrot CSA - October 18, 2012

    […] do with the amount of hot peppers I’ve been sending your way, but here are some new options: Pickle and can them, stuff them with cream cheese and sausage (of course), or go […]

  23. Scary Yankee Chick | Canning - January 11, 2013

    […] up using the recipe at Food In Jars Blog for the jalapeno’s (for other folks who can, she’s got some cool looking recipes, some […]

  24. Canning at Home « NC Garden Gals - September 4, 2013

    […] the fun part. Washing and heating the jars in the dishwasher, making the simple brine (here’s the recipe I used), and chopping up the peppers were […]

  25. Pickled hot peppers (and some notes on canning) | ErinLanders.com - November 27, 2013

    […] this recipe, I used “Unfancy Pickled Jalapenos” from FoodInJars.com, and I also consulted my Ball Blue Book of […]

  26. Banana Pepper Pickles | Black Holes for Breakfast - December 14, 2013

    […] pepper pickles.  Perusing Food in Jars, I found the following recipes for hot pepper pickles and jalapeno pickles.  I ended up going with a mixture of the two recipes, using the brine from the jalapeno pickles […]

  27. Homemade Organic Pickled Jalapenos | Chemical Free Recipes - April 16, 2014

    […] I wasn’t looking for anything else to be with the jalapenos and after scouring the internet, I found this recipe, that’s wonderfully simple, from Food in Jars. […]

  28. Quick Refrigerator Pickled Jalapeños | East Sac Edible - June 26, 2014

    […] This year I made an effort to increase the number of pepper plants in my garden. Back in May I wrote a little post about my Jalapeño pepper plants. The plants are doing great in the ground and the other day I was able to harvest about a pound of peppers. One reason why I am growing the peppers is to make pickled Jalapeños. I ate so many of these last year and I didn’t have any to can so I am hoping to have enough this year to can. I only can when I have lots to can at once. I don’t want to waste the energy of boiling that large amount of water if I only have a few jars so the other day I made quick refrigerator pickled Jalapeños. These are not canned and I put them directly into my fridge. I am hoping that late in the summer I will actually have enough peppers to can and store for the rest of the year! Looking at how healthy my plants are in the garden, I am sure I will have plenty of peppers! They are almost exactly like the quick refrigerator pickles and I got the recipe from the same blog, Food In Jars. You can find a more detailed step by step of the recipe here. […]

  29. summer produce guide: what to eat right now (beginning of july) | brooklyn supper - July 2, 2015

    […] Supper Homemade Bloody Marys // Brooklyn Supper Cornmeal-Crusted Fish Tacos // Brooklyn Supper Pickled Jalapeños // Food in […]

Leave a Reply