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Pickled Jalapenos

I am new to pickling.  I have been wanting to try it out for a few years now and just haven't seem to have a chance. I decided to start with something I really enjoy and go eat a lot of.  So, the first thing that came to my mind was jalapenos!!
These turned out great!! Crunchy and spicy... I even had some on my eggs this morning. :)

P.s. Be sure to wear gloves.

Pickled Jalapenos

Yield: 1 pint

  • 1/2 lb. jalapenos, sliced
  • 1 large clove garlic, crushed
  • 1/4 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups vinegar
  • 1/4 cup water
  • 1/8 teaspoon turmeric

Cooking Directions

  1. *Wash peppers and cut off stems. Slice peppers into 1/8 inch slices and place them in a pint jar with sealing lid. Peel and crush garlic clove place in jar, set aside.   
  2. Mix vinegar, salt, sugar, water, and turmeric in a small sauce pan and slowly heat to near boil. Pour warm brine over peppers in jar. Allow mixture to cool slightly; seal with the lid and store in refrigerator. Let peppers marinate for at least 3 days (I usually do about a week before opening) before opening.        
  3. With refrigeration peppers will keep for several months.

Adapted from: Western Gardeners

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Anonymous said...

Wanting to know if these can be canned and if adding the turmeric keeps them crisp??

Thank you,


Kristen @ Forkful of Comfort said...

Hi Hope! I am super new to this, I honestly have no clue if these can be canned or not. As for the turmeric I used it for flavoring. Why they are still crisp/crunchy for me I am not sure but they are. I am two weeks into my pint and this is my first time making it. If my pint last a few more weeks I can let you know if they stay crisp/crunchy. Thanks! Kristen

LuAnn said...

I'm making my second batch. This is a great recipe and a definite saver.

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