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.
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
- 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
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.
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).
Then it’s easy as 1-2-3:
- pack in jars
- pour boiling brine over
- 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 & Easy Sliced Pickled Jalapenos
- 2½ to 3 pounds jalapeños
- 14 garlic cloves
- 4 cups cider vinegar*
- 1½ cups water
- 1 tablespoon pickling salt
- 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.
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