Unfancy Pickled Jalapeno Peppers

jalapenos

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

Ingredients

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

Instructions

  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.

Notes

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.

http://foodinjars.com/2010/08/unfancy-pickled-jalapeno-peppers/

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141 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 […]

  3. 103

    […] in 2013, I used a simple, “unfancy” pickled jalapeño recipe. The process was even more seamless than two years ago thanks to a new, properly-sized canning rack […]

  4. 104

    […] slightly adapted the recipe for Unfancy Pickled Jalapeno Peppers from Food in Jars, by slicing the jalapeno peppers in to rings, as I wanted the jalapenos in a […]

  5. 105
    Clint says:

    Most other pepper brines use a much higher ratio of vinegar to water than this recipe. Can you disclose where this ratio/recipe came from?

    Would this recipe work for banana peppers?

    • 105.1
      Marisa says:

      According to this pH chart, peppers typically have a pH of between 5.20-5.93. That is a similar range to cucumbers. Cucumbers are safely preserved using this brine ratio and so peppers can be as well.

      Any pepper that has a similar pH range can be safely canned using this recipe.

  6. 106
    Julie Huntsman says:

    Would this work with jalapeno’s that came from the garden that have been frozen?

  7. 107
    Susan says:

    These have become a staple in my kitchen: super easy, super useful.

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