Here’s another great recipe that I made using fresh Jalapeno Peppers from my garden.
I will teach you How-To Make: Sliced Pickled Jalapeno Peppers in a Jar. Do you like putting Jalapenos on your food?
My family loves using the Jalapenos that you buy in the jars from the store, on a different variety of foods that I cook.
We especially like peppers on our nachos!! I decided to try making sliced peppers to keep in the refrigerator.
It was super simple to make. The peppers will stay in the fridge for up to six months. I like the idea of growing vegetables and not having to purchase them from the store.
Have you pickled your peppers? Here’s my easy pickled pepper recipe, that I’m sure you’ll want to try.
Supplies Needed for Pickled Jalapeno Peppers
- 3/4 Cup Water
- 3/4 Cup Distilled White Vinegar
- 1- tablespoon Sugar
- 1- tablespoon Kosher Salt
- 10-12 Jalapeno Peppers sliced into rings
- Note- you can add any seasoning of your choice and garlic, banana peppers, and onions. You may want to wear gloves when slicing the peppers.
How to Make Pickled Jalapeno Peppers
Combine water, vinegar, sugar, salt in a pot and bring to a boil and stir in the Jalapenos. Remove from the heat and let cool.
We used a large fork, but you could use tongs to remove peppers from the pot and place into the jar. Make sure to pour the vinegar mixture on top.
Also, don’t forget to push the peppers down. Place the lid on the jar.
Additionally, I spray painted my lid with chalkboard paint and wrote the date on it so, I can remember when I made the peppers.
Last, we shook the jar of peppers to mix everything together then we placed the pepper slices in the fridge to refrigerate until we were ready to use them.
This recipe makes 1- 16 oz. jar or 2- 8oz. jars of Pickled Peppers.
Warning these Peppers are Hot!
You may like these recipes, too.
How-To Make: Sliced Pickled Jalapeno Peppers in a Jar
- Yield: Makes 1- 16 oz. jar or 2- 8oz. jars of Pickled Peppers
Ingredients
- 3/4 Cup Water
- 3/4 Cup Distilled White Vinegar
- 1– tablespoon Sugar
- 1– tablespoon Kosher Salt
- 10–12 Jalapeno Peppers sliced into rings
Instructions
- Combine water, vinegar, sugar, salt in a pot and bring to a boil and stir in the Jalapenos. Remove from the heat and let cool.
- Use large fork or tongs to place peppers in the jar and pour the vinegar mixture on top.
- Make sure to push the peppers down. Place the lid on the jar.
- Shake the jar of peppers to mix everything together then refrigerate until needed.
Notes
I let my Peppers sit in the refrigerator for 2 weeks before I used them.
Dice some pickled jalapenos up and serve over cream cheese with Ritz crackers for a delicious appetizer. Make sure to put some of the juice over the cream cheese too.
- Category: Pickled
- Method: stove top
- Cuisine: American
Keywords: jalapenos, peppers, spicy, canning, jarred peppers, sliced peppers, pepper rings, easy recipe, jalapeno peppers, hot, spicy
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Sara says
I was looking for a short term option for our garden jalapenos, making them now! Thanks for the recipe 🙂
Kim Seghers says
Hi, Sara! Your welcome. I hope you enjoy the recipe. Please let me know how they turn out. Have a lovely weekend, Kim
Sandy says
Trying this today. Easy peasy. Wanted mine less potent so used full amount of sugar
Kim Seghers says
Hi, Sandy! Let me know if you like the peppers! Have a great week, Kim
KimSeghers says
Thank you Joyce! Have a great day!
Kim
KimSeghers says
Hi Jamie! All the peppers you mentioned are spicy on their own. I don't the see the reason you couldn't pickle the jalapenos, Serrano and big thai together . But, be warned they will probably be really potent. I wanted to tell you the more sugar you add to the brine the less potent it will turn out. I like my peppers tolerable so I added a bit of sugar. You could eliminate the sugar or add more if you wanted. I'm just learning so I'm not sure about long term canning.
Kim