Pickled Jalapeño Recipe

Updated on August 4, 2019
firstcookbooklady profile image

I found myself with leftover brine from a different recipe, so I decided to try making pickled jalapeños. The result was great!

Pickled jalapeños
Pickled jalapeños

Pickled Jalapeños

I found myself with leftover brine from another recipe, so I decided to try making pickled jalapeños at home. I've tried store-bought pickled jalapeños and thought they were very good, and I've never been a big fan of eating jalapeños straight. They need to be prepared in a way that I can tolerate them!

Ingredients

  • 2 cups jalapeños, cut crossway
  • 1 clove garlic
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 head dill

For the brine:

  • 3 cups white vinegar
  • 1 cup water
  • 1 1/2 tablespoons canning salt
  • 1 tablespoon white sugar

Instructions

  1. In a jar, add jalapeños, garlic, mustard seed, cumin, turmeric, and dill.
  2. Combine brine ingredients in a pot and bring to the boil.
  3. Pour brine our over jalapeños in the jar. Cover the jar and allow it to cool.
  4. Place the jar in the refrigerator for 2 weeks before eating.

Photo Guide

Click thumbnail to view full-size
Select jalapeños that are smoothCut crosswaysPlace spices in each jarPlace fresh dill head on top of jalapeñosAdd a garlic cloveFill with brineCover with a lid
Select jalapeños that are smooth
Select jalapeños that are smooth
Cut crossways
Cut crossways
Place spices in each jar
Place spices in each jar
Place fresh dill head on top of jalapeños
Place fresh dill head on top of jalapeños
Add a garlic clove
Add a garlic clove
Fill with brine
Fill with brine
Cover with a lid
Cover with a lid

Questions & Answers

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      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        3 months ago from Minnesota

        Yes, KonaGirl, Good luck. Let me know how you like them. I'm on my second jar and I added onions, and some frozen peas and carrots to the second jar, just for grins and giggles. Should be interesting... smile.

      • Kailua-KonaGirl profile image

        KonaGirl 

        3 months ago from New York

        This looks like a great recipe. Will try when my jalapeños are ready to harvest. I had been looking for a good pickled jalapeño recipe. So glad when telepathy works. ROFL. I'm not a real fan of okra either. I only like it in gumbo or pickled in relish. When it's pickled it's delish and the slimy mucus is gone. My girlfriend's grandmother use to make an okra relish that was to die for. Wish she hadn't died with the recipe. I pinned this to my https://www.pinterest.com/konagirl/stocking-up/pic... board so I have it when I'm ready.

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        3 months ago from Minnesota

        Wesman Todd Shaw, thanks for your comment. Okra and Jalapeno? Hmmm. So far I have tried the jalapeno chunks, which I love, but the okra won't be ready for a few more days. I don't appreciate the slimy texture of deep fried okra, but the cousin I got the recipe from insisted that these okra pickles are not slimy. Onion and carrot sound like a flavor filled addition. As far as you not being able to pickle something, well, I did it - you can do it... Put stuff in pan. Turn burner on. Wait a few minutes. Pour into jar. Put cover on. Wait. Eat.

      • Wesman Todd Shaw profile image

        Wesman Todd Shaw 

        3 months ago from Kaufman, Texas

        Pickling both jalapenos and okra in the same jar sounds like a good deal to me. Seems like a lot of people don't like okra too much. I'm certainly not one of those, as I like it every way I've had it.

        I've got a jar of my mother's pickled jalapenos in my cabinet, and I've got store bought ones too. I like how the grocery here sells them with slices of carrots and some onion in the pickling as well.

        If I had any sense, I'd learn to pickle things myself, but seeing as how I do not have much in the way of sense, I wonder is it common to put turmeric in the mix? I've taken to using that stuff in recent years. I'll shake a bit on just about anything.

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