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    Home » Blog » Whole Food Recipes » Canning & Preserving Recipes » Canning Recipes

    September 19, 2013 | By Jami

    Quick & Easy Sliced Pickled Jalapenos

    Jump to Recipe

    Take a few minutes (yes really!) to make sliced pickled jalapeños and you'll preserve the season's harvest while creating a better-than-store-bought product.

    Quick Sliced Pickled Jalapeños- done in 3 easy steps and better than store-bought!

    Sliced pickled jalapenos are a staple around our house just like pickled cucumbers and pickled beans. I try to grow enough jalapenos each year to put up 10-12 pints, about one pint for each month. To be honest, though, it's mainly Brian who eats these and he pretty much puts them on everything. Some of these include:

    • Mexican foods like taco salads, tacos, enchiladas
    • Pizza
    • Burgers
    • Pasta salad
    • Sandwiches like tomato, turkey and cheese
    • Any side dish that could benefit from a little zing

    I used to can these in a water-bath canner like our pickled beans, but they were just too limp. So in an effort to get crisp pickled jalapeños like our favorite regular crisp pickles, I made them the same way, simply refrigerating the jars after pouring the warm pickling liquid over the jalapeños.

    Guess what? They were WAY better than store-bought! They are crisp and fresh tasting in a way fully-canned pickles aren't. Brian loves these and is always so sad if we run out and we have to buy commercial brands.

    Oh, and the fact that only refrigerating them makes preserving these quick and easy is simply a welcome bonus - although, like, really welcomed!

    Make Quick Sliced Pickled Jalapeños

    Quick Pickled Jalapeños-Using gloves to slice fresh jalapenos

    I cannot emphasize enough the need for wearing gloves whenever cutting jalapeños - or any hot pepper. While I've never rubbed my eyes like I've heard about (thankfully - ouch!) when I didn't use gloves, my hands stung for full 2 days so now I always wear gloves.

    Slicing jalapeños for quick pickled jalapeños

    So, after you've put your gloves on, simply cut the tops off, slice the jalapeños, and fill the jars. Pack them as tight as you can (you can leave more room, but you'll need more brine, then).

    I leave all the membranes and seeds (commercial pickled peppers have them, too) because it's easy and makes the peppers hotter (though they are toned down by the pickling anyway).

    Quick Pickled Jalapeños- AnOregonCottage.com

    Then it's easy as 1-2-3:

    1. pack in jars
    2. pour boiling brine over
    3. seal and refrigerate

    Done! Which pretty much makes these pickles one of my favorite things to put up - I get to feel productive, we use up our organic produce, Brian gets his beloved jalapenos, and I can quickly move on to something else!

    Quick Pickled Jalapeños- AnOregonCottage.com
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    Quick & Easy Sliced Pickled Jalapenos

    Take a few minutes (yes really!) to make sliced pickled jalapeños and you'll preserve the season's harvest while creating a better-than-store-bought product.
    Prep Time20 mins
    Cook Time3 mins
    Total Time22 mins
    Course: Condiments
    Cuisine: American
    Yield: 6 to 7 pints
    Author: Jami Boys

    Ingredients

    • 2½ to 3 pounds jalapeños
    • 14 garlic cloves
    • 4 cups cider vinegar*
    • 1½ cups water
    • 1 tablespoon pickling salt

    Instructions

    • Wash jalapeños, cut off stem tops and then slice into 1/4" rings. Cut each garlic clove in half.
    • Fill each of 6 to 7 clean, warm pint canning jars with sliced jalapeños and 4 garlic clove halves (2 cloves for each jar), leaving about 3/4-inch of headspace.
    • In a large saucepan heat the vinegar, water and salt to boiling and then reduce to a simmer while pouring into jars.
    • Use a ladle to pour the vinegar mixture over the peppers, leaving 1/2-inch headspace if canning- headspace doesn't matter for refrigeration, just cover the jalapeños with the liquid.**
    • Wipe rims and attach two piece lids (if refrigerating, you can reuse old lids, but always use new lids when water-bath canning).
    • Label and refrigerate.***
    • To Can:
    • To seal these in a water-bath canner to store on the shelf (though they won't be as crisp): process the jars for 10 minutes, turn off canner and remove lid but leave jars in for 5 minutes more before transferring them to a towel-lined surface. Let cool without disturbing for 12-24 hours before checking seals, labeling and storing in a cool, dark place.

    Notes

    *White vinegar is okay, too, but apple cider vinegar is a bit more mild.
    **If your jars aren't packed tightly with jalapeños, you may not have enough brine - simply boil up a bit more to cover.
    ***We've kept the jalapeños for up to a year and they've been great.

    Nutrition

    Serving: 2tablespoons | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 34mg | Calcium: 7mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Other Easy Preserving Recipes You May Like:

    Crisp and Easy Refrigerator Garlic Dill Pickles

    Crisp and Easy Refrigerator Garlic Dill Pickles

     

    Honey Sweetened Jalapeño Jelly-Jam - An Oregon Cottage

    Honey Sweetened Jalapeño Jelly-Jam

     

    Garlic Spiced Canned Pickled Beans

    Garlic Spiced Canned Pickled Beans

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Pam says

      June 18, 2022 at 2:44 pm

      Can I make these in quart jars and would there be any changes? Also, since I am not canning, could I use the one piece lids to refrigerate?
      Thanks, Jami
      Pam

      Reply
      • Jami says

        June 20, 2022 at 12:14 pm

        Yes, you can make these in any sized glass jars you have (one year when jars were in short supply I had to use a wire-and-bail-lid storage jar!).
        Right - since you aren't canning you can use any lid before adding to the fridge.

        Reply
    2. Norma says

      October 08, 2020 at 5:56 am

      Hi, Jami--
      I made the refrigerator version of these jalapenos and waited (with difficulty!) for the flavors to meld for 30 days before trying. These are so good! I love the flavor--the mix of the peppers, garlic and vinegar/water mix was perfect--and love the texture! My only problem is that I made only one jar with the last of my peppers and have no more coming out of the garden this season! Will have to make them with store bought peppers until next summer. You're right--these are so much better than store bought jarred pickled jalapenos and so easy too!

      Reply
      • Jami says

        October 12, 2020 at 1:52 pm

        I'm so glad you liked these, Norma! I've got some huge jars in the fridge from this year's harvest to see us through. 🙂

        Reply
        • Norma says

          November 09, 2020 at 3:48 am

          I broke down and purchased some jalapenos just so I could always have some of these--they are so good! That new batch will be ready in two days (waiting anxiously!).

          BTW--the juice is really good on any type of beans! Bet it would also be good in a salad dressing too. Great stuff!

          Reply
          • Jami says

            November 12, 2020 at 11:42 am

            Yes, I have used it for dressing, but hadn't thought of it for beans - thanks for that idea!

            Reply
    3. Nick says

      September 03, 2020 at 11:19 am

      I made this once... very good.

      However, I dropped your recipe after seeing your "get AOC's newsletter" note.

      I dropped your recipe and wanted to say don't mix recipes with your politics.

      I doubt you'll allow this to post.

      Reply
      • Jami says

        September 03, 2020 at 4:27 pm

        Oh my gosh, Nick, I'm laughing so hard - "AOC" stands for An Oregon Cottage, which I've used for more than 10 years. A couple people said I need to change it, but I'm so NOT into politics that I didn't think it would matter.
        Guess it does. 🙂
        Hope you still use the recipe!

        Reply
        • Pam says

          June 22, 2022 at 3:33 pm

          These 2 comments had me chuckling. I too cringe every time I see AOC, but I realize it's your way to shorten things up. Couldn't you just suggest people "subscribe to our newsletter " and simply supply the link? Too funny, really

          Reply
          • Jami says

            June 27, 2022 at 11:04 am

            Sigh. I am trying to get rid of the acronym, Pam, but I've literally been using it for 13 years so it's EVERYWHERE on the site!
            You just never know, do you? Lol.

            Reply
    4. Kathy A says

      August 29, 2020 at 9:00 am

      Jami
      I made these last year and they are so good and easy to make. However I now have to use very little salt due to medical condition. Can I use no salt or 1/2 the amount in the recipe ?

      Reply
      • Jami says

        August 31, 2020 at 10:48 am

        Yes, though the flavor and texture will be different. I haven't lowered the amount, but I found this article that explains some options: https://www.wellpreserved.ca/fundamentals-fermenting-low-salt-fermenting/
        That also talks about options like rinsing vegetables, too.
        Hope that helps!

        Reply
    5. Sharon says

      October 15, 2016 at 7:43 am

      Just found this recipe and have read the comments, one said dill but no dill listed anywhere?? Hmm to dill or not to dill lol

      Reply
      • Jami says

        October 15, 2016 at 12:51 pm

        No, I wouldn't ever put dill in pickled jalapeños, Sharon. 🙂

        Reply
    6. Linda D says

      October 13, 2015 at 9:33 am

      Jami, my niece and I canned six pints yesterday, but had to make a second batch of the pickling liquid. Did your instruction #2 mean to say, "fill 7 HALF-pint jars" rather than "pint jars?" When you look at the recipe, the liquid would be no more than 4 cups, which in hindsight seems far too little, even if we had squeezed in twice the quantity of jalapeno slices. 7 pint jars equals 14 cups, so just how many cups of jalapeno slices would you estimate we'd get after cutting up 2-1/2 to 3 pounds of peppers? Enough to SOLIDLY pack the jars with the slices? Admittedly, we didn't weigh the peppers, just started slicing them and loading up the jars, but we ran out of the pickling liquid after just 3 pints!

      Reply
      • Jami says

        October 13, 2015 at 5:18 pm

        I do run out of liquid when I'm not packing the pepper rings as tight, Linda, so I do think that matters. This is the recipe I've used for years and many times the amount of liquid is spot-on, but sometimes not, depending on the amount of peppers. I find this is true with a lot of pickling recipes, so I'll make a note on the recipe to adjust as you need. 🙂

        Reply
    7. Jackie says

      May 14, 2015 at 10:49 am

      An Oregon Cottage is one if my favorite blogs of ALL TIME! Thank you for all you do!

      Can't wait to try these. My meal isn't complete without jalapeños!

      Reply
      • Jami says

        May 14, 2015 at 1:04 pm

        Oh, wow, thank you SO much, Jackie! That means the world to me. 🙂

        Reply
    8. kathy says

      September 03, 2014 at 2:29 pm

      I had to use 2 batches of liquid to fill my 7 jars. How long do you wait until you eat them? And do you put them in the refrigerator immediately or let them cool??

      Reply
      • Jami says

        September 04, 2014 at 10:02 pm

        I put them in the fridge pretty soon after, Kathy - maybe within 30 minutes. And we find they are pickled in about a month. If I don't pack the jalapeños as tight, I need to use more liquid, too.

        Reply
      • Judy says

        September 07, 2015 at 1:26 pm

        I also had to use twice the amount of liquid and the recipe only gave me 5 jars even with the extra amount.

        Reply
    9. Jess says

      January 03, 2014 at 4:23 am

      Jami I looked at your pickled cucumber recipe. If I don't have dill heads, how much dill seasoning would you recommend ?

      Reply
      • Jami says

        January 03, 2014 at 9:07 am

        If I don't have dill heads, Jess, I use dried dill seed, about 1 tablespoon - but you can use more or less, depending on the dilliness you want for your pickles. 🙂

        Reply
    10. Karen Faivre says

      October 13, 2013 at 8:38 am

      How long do these last in the refrigerator? I love pickled jalapenos and look forward to making my own CRISP ones!

      Reply
      • Jami says

        October 13, 2013 at 5:39 pm

        We make enough for a whole year until the next season, Karen, and they are good 'til we use 'em up!

        Reply
    11. Bacon says

      September 22, 2013 at 5:22 am

      This looks delicious and simple to do. I sadly didn't grow any jalepenos this summer as our local nursery didn't have any starter plants. Next year I am going to get some seed and start indoors because I can't go another season without this pepper.
      I think your recipe would fit in with my new blog series: Grow it! Cook it! Eat it! Live it! I would love it if you would link up: https://liveintheyard.blogspot.ca/2013/09/grow-it-cook-it-eat-it-live-it_21.html

      Reply
    12. Mindy says

      September 20, 2013 at 9:13 am

      Oh yummy!!!! We didn't get enough off of our plants this year (we've been eating them as they come), but I'm gonna do this with grocery store peppers. Sounds delicious! All these ideas you're giving me for Christmas exchange gifts is awesome. 🙂

      Reply
    13. Lynn says

      September 20, 2013 at 8:37 am

      I so need to try these. My husband and kids love them, but I have never made my own.

      Reply
    14. Mary Ann says

      September 20, 2013 at 6:34 am

      I have actually never grown jalapenos, but my husband and I love them on lots of things, just like your husband. This looks like such a fast, easy pickling method... and jalapenos are plentiful here right now... Thanks!

      Reply
    15. Soccy says

      September 19, 2013 at 2:56 pm

      Try pickling them along with baby carrots. Delicious! My hubby eats the peppers and I eat the not so hot carrots. It's a win-win!

      Reply
      • Jackie says

        May 14, 2015 at 10:51 am

        Great idea! And makes a pretty jar too!

        Reply
      • Jane says

        August 02, 2017 at 3:18 pm

        Could I have the recipe for pickled carrots and jalapenos? Would I cook the carrots a bit first?
        Thanks, Jane

        Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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