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Fast and Easy Pickled Jalapenos

Pickled Jalapenos are so easy to make; what’s holding you back? My garden overflowed with spicy jalapenos this year and making jars of fast and easy pickled jalapenos is the perfect way to bottle summer.

Pickled Jalapenos

September has just flown by. It began with  quite a scare and luckily is ending on a higher note. My dear daughter, while heading to the US Open over Labor Day ended up being hospitalized for an uncommon condition that came on suddenly. It had all the symptoms of a heart attack, so you can bet that left me frantic and she was pretty scared, too. Too say the least! The great news is she is recovering well and hopefully this will never reoccur, though they may never figure out what caused this. Her heart is fine and as an otherwise healthy 28 year old, this is good news and to say I am grateful is an understatement.

Jewish holidays are also a large part of my September calendar. In between thinking we were flying out to be with Zoe (which thank goodness we didn’t need to do…at least under an emergency situation), we were up in the air about how to observe this year. Luckily we were able to keep our spot  at our temple’s camp in the mountains. The day was glorious with blue skies and yellow aspens and the most perfect temperature. It helped steady us as we truly had been holding our breath for what seemed like months, even though it had only been about 10 days.  Finally we were able to take a deep breath, sing God’s glorious praises and pray to be included in the Book of Life once again. We needed that!

September also means harvesting, pickling, making sauce and jam and lots of yard work. You get the picture.  This year we were overwhelmed with apples, so I made a lot of applesauce. I also made tomato sauce from real tomatoes from my garden. LOL!  I’m not a huge gardener but I always like to try my hand, and Mother Nature never ceases to amaze me. Summer started out very hot in Denver and also seems to be ending on the same note. Well, that wasn’t good for my tomatoes and we had to end up shading them. The heirlooms I planted just sizzled and died, but the sauce tomatoes did pretty good. Next year I intend to plant just slicing tomatoes. I decided buying good sauce in the market is much easier and for the most part I can’t tell a huge difference.

Pickled Jalapenos

My zucchini was prolific early and then just seemed to die back after the initial heat wave we had. My cucumbers got too hot and didn’t flower until about a month ago, but by then they were kind of gasping for water, I think. (And that’s all I seemed to do was water…) I did however have great success pickling 1 giant jar of pickles that taste just like Clausen’s. Manservant asked me why I didn’t just buy Clausen’s, but you know…it’s just not the same as making your own. Green beans did great and we are even getting a bumper crop now. We had lots of eggplant early on and Manservant got tired of eating eggplant and I got tired of him NOT eating it so it’s a good thing it stopped producing at the end of July. All that’s left is trying to make grape jam from my grapes which performed quite admirably. Any recipes out there I should try?

And now rounding out my seasonal garden report…Jalapenos!!! These spicy little peppers prospered; meaning jalapenos have been in most everything I cooked this summer. You can bet Manservant has not complained about this! Additionally having so many allowed me to make these fast and easy pickled jalapenos which I hope I’ll have around through winter; though these little buggers are disappearing fast. I love putting them on sandwiches and quesadillas and pizza. They are a great change from pepperoncini and taste awesome on pizza. They are also great in scrambled eggs, on bagels with cream cheese and about the only thing I don’t recommend them on is dessert. Just sayin’!

These pickled jalapenos are made in 10 minutes, so who doesn’t have time for that? They are like WAY BETTER than store bought. Still a tad crunchy and totally spicy, I recommend removing the veins and seeds if you are partial to heat. If they weren’t in your garden this year I’d definitely buy them on sale, just so you can make a jar. Perfect for gifting, no one need know how little effort is required. Try them. You won’t be disappointed!

Pickled Jalapenos

Just wanted to mention that I made my friend Tricia’s (from Saving Room for Dessert) jalapeno popper dip for Labor Day. Our friends loved it and we loved the leftovers! I think my pickled jalapenos would make a nice garnish for it!

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Fast and Easy Pickled Jalapenos

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  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 Minutes
  • Yield: About 1 1/2 - 2 Cups
  • Category: Pickles, Appetizer
  • Method: Stove Top
  • Cuisine: Mexican/American

Description

Pickled Jalapenos are so easy to make. What’s holding you back? Making jars of fast and easy pickled jalapenos is the perfect way to bottle summer.


Ingredients

3.4 c water

3/4 c distilled white vinegar

3 T sugar

1 T kosher salt

1 crushed clove of garlic

1/2 t oregano

10 – 15 large jalapenos, sliced into rings (seeded and deveined if you prefer not much spice)


Instructions

Combine water, vinegar, sugar, salt garlic and oregano in a saucepan over high heat. Bring mixture to a boil. Add jalapenos and remove from heat. Let cool for 10 minutes.

Pack peppers into a quart jar, (at least that’s what mine made). Cover with vinegar mixture until it reaches about 1/2″ from the top. When cool, cover and refrigerate.


Notes

From Chef John at AllRecipes.

Keywords: jalapenos, pickled jalapenos, Pickles, Mexican Food,

 

Fun Recipes that these would taste great with:

Cheese Crisp Quesadilla

The cheese crisp may look like a quesadilla, but it is not. Never folded and always crisp, found mostly in Arizona...you need to know about this! #quesadilla #mexicanfood #cheesecrisp #tortillas See More At: www.thisishowicook.com

Chicken Tinga Tostadas

Pinning and Sharing Keeps My Blog Growing!

Pickled Jalapenos

 

 

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19 Comments

  • Reply
    Liz
    September 21, 2018 at 7:15 am

    I’m SO glad Zoe is OK. What a scare!!! And thanks for the pickled jalapeno recipe! I usually have a jar in my fridge, but they are often old, to say the least, and I’d rather have a fresher batch. Homemade sounds perfect.

  • Reply
    Holly
    September 21, 2018 at 7:46 am

    Pickled jalapenos sound like a great garnish for chili and stews and sandwiches too. I am so sorry to hear about Zoe’s health scare. What a relief that she is ok.

  • Reply
    John / Kitchen Riffs
    September 21, 2018 at 7:53 am

    Gosh, what a scare! Glad Zoe is OK. And hope she never experiences that again! You neither. 🙂 Anyway, terrific recipe! I haven’t pickled peppers in ages and ages — really should give this a try. I actually have a ton of jalapeno peppers in my freezer — a friend gave us some from her garden recently. I should have made this! Good stuff — thanks.

  • Reply
    Gerlinde
    September 21, 2018 at 8:32 am

    I am so glad your daughter is doing better, what a scare. I always have jalapeños in my fridge but occasionally the have gone bad . I have to try your recipe for pickleing jalapeños.

  • Reply
    Mimi
    September 21, 2018 at 3:41 pm

    So smart. And I have so many extra jalapeños!!!

  • Reply
    angiesrecipes
    September 21, 2018 at 11:13 pm

    Wish I had plenty of jalapenos to make this pickle! Thanks for sharing, Abbe, and have a wonderful weekend!

  • Reply
    sippitysup
    September 23, 2018 at 8:52 am

    Like Manservant, I like a little pizzazz on just about everything. I honestly bet you these pickled peppers would taste great on vanilla ice cream (I’m serious). GREG

  • Reply
    GiGi Eats
    September 24, 2018 at 1:41 pm

    Not going to lie, I really cannot do spicy, so I am not sure I’d be able to handle this. That being said, my DAD is all about that life – so if father’s day was coming…. yeah, I could make him a couple jars as a gift! 😉

  • Reply
    mjskitchen
    September 24, 2018 at 2:40 pm

    Love this jar of pickled jalapenos!!!! Looks SO good! I grew jalafuegos this year and when I pickled them, they were WAY TOO HOT! Didn’t realize they were about 10 hotter than jalapenos. 🙂 Next year, jalapenos only. 🙂

  • Reply
    Juliana
    September 24, 2018 at 3:09 pm

    Oh Abbe, I am glad that your daughter is well…so scary…
    Somehow I never thought is pickling jalapeno…what a great idea…thanks for the recipe.
    Have a wonderful week ahead!

  • Reply
    Mae
    September 24, 2018 at 5:53 pm

    A camping retreat for the High Holidays sounds really interesting. So glad your daughter was over her scare and you didn’t need to hurry to her side!

    best… mae at maefood.blogspot.com

  • Reply
    David @ Spiced
    September 25, 2018 at 6:51 am

    I’m so glad to hear that your daughter is ok…I can only imagine how scary that must have been! Jumping over to the recipe, though, I can’t believe I’ve never made pickled jalapenos. We grow jalapenos every year in the garden, and I often dice and freeze ’em as we get near the end of the year…now I’ll have to remember to pickle some instead! Pickled jalapenos are a requirement for on top of salsa in our house. 🙂

  • Reply
    Susan
    September 25, 2018 at 10:15 am

    I can’t even imagine what a scare that was for your family, Abbe! Wasn’t it really hot during the U.S. Open too? Maybe she was just dehydrated. So glad she’s doing well and it never happens again. Well if Piped Piper picked a peck of pickled peppers I’m sure it’s because they looked so delicious just like these! My hubby would love these! Happy New Year, Abbe!

    • Abbe Odenwalder
      Reply
      Abbe Odenwalder
      September 25, 2018 at 2:38 pm

      I wish I could say it was that. She never even made it to the open. Appears she had a very uncommon thing which causes inflammation of the heart. After 4 days hospitalized they may never know what caused it and hopefully will never reoccur! Still doesn’t have all of her energy, but she is much, much improved! Thanks Susan!

  • Reply
    heather (delicious not gorgeous)
    September 26, 2018 at 12:42 am

    yum! in a big pickled jalapeno mood- in fact, just made a mini batch (so mini i only pickled 4 jalapenos)!

    • Abbe Odenwalder
      Reply
      Abbe Odenwalder
      September 26, 2018 at 10:29 am

      Now that’s mini!

  • Reply
    Kelsie | the itsy-bitsy kitchen
    September 26, 2018 at 7:44 am

    Oh my gosh! I’m so glad your daughter is OK! I can’t even imagine how scared you must have been–you guys are in my thoughts! As for these jalapeños, I LOVE spicy food and I love making my own pickles. I’m totally trying these!

  • Reply
    sheenam | thetwincookingproject.net
    September 26, 2018 at 10:31 am

    Cant believe they are so easy to make!!! So good.

  • Reply
    Tricia
    September 27, 2018 at 3:39 pm

    Thank you so much Abbe! I’m glad Zoe is okay – how stressful. Hope you get to see her soon. Hope you loved the dip – it’s so tasty and one of my favorites. Thanks for the link love 🙂 PINNING because I need these on everything!

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