Pickled Jalapenos

Baby Jalapenos

During the spring I tend to start too many jalapeno plants, I mean I do this every year, so why change now.

The thought of all those wonderful plants that I have nurtured all spring and summer, as they grow and begin to flower, gives me hope for a bumper crop of jalapeno peppers!

One year, just as the little plants were settled into the ground, ready to really take root and grow, I had a late snow storm, yup you heard me snow, in May.

Snow in May?

I sat down and cried in my winter coat, right there in the garden as all those little friends began to wither and freeze.

Due to this setback  I decided to take hold of this situation and make lemonade. Mama always said “don’t cry over spilled milk, clean it up and try again”.

Sitting day after day waiting for the storm to pass gave me purpose and determination.

Once the storm moved out, I was out in my garden first light, pulling the first set of pepper plants, that just didn’t make it.

Because my growing season was shortened I needed to act quickly, I went down to the local garden center, and came home with about 15 new plants.

There was no doubt in my mind I was going to save this season, no holding back.

Save the season I did, the jalapenos provided me with bushels of ripe, juicy, flavorful peppers.

Using the peppers in everything from Salsa Verde, to whole smoked jalapenos, and pickled jalapenos the star of the show.

Transformation

Making Pickled Jalapenos is a spiritual process for me, I very gently wash the peppers and cut off the  stems.

Once they go into the jars, and are immersed with the hot canning pickling liquid, the transformation starts to take hold.

The peppers from a crunchy hot topping when chopped, to a pickled heat that is a delight to eat right out of the jar with a fork!

Print Recipe

Pickled Jalapenos

Author: Long Ears Farm Cooking Method: canning Cuisine: Mexican Courses: Side Dish

Difficulty: Intermediate Prep Time 30 min Cook Time 28 min Rest Time 1 hour Total Time 1 hr 58 mins

Servings: 6

Best Season: Summer

Ingredients

Servings

• ³⁄₄ cups water
• ³⁄₄ cups white vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 fresh sprig oregano
• 1 clove garlic (crushed)
• 10 ripe jalapenos

Instructions

1. Simmer lids in hot water in saucepan over medium heat, until ready to place them on jars. Sterilize jars in 20 quart stock pot or canning pot by simmering in boiling water over medium heat 10+ minutes. Keep them hot until you use them in 180 oven. Combine water, vinegar, sugar, salt, garlic in a sauce pan over high heat. Bring to a boil. Pack jalapenos either whole or sliced into jars, add oregano leaf or small sprig, cover with hot liquid mixture 1/4 in headspace. Place into your hot water bath canner. Boiling time will vary depending on where you live

Note

The absolute hardest part of this recipe is waiting for these peppers to Pickle!

Keywords: pickled, jalapenos, canning, jars, mexican, spicy, vegetable,