Let’s get spicy with pickled jalapenos

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What’s the difference between a fresh jalapeno and a pickled one? The heat of a pickled jalapeno is very subdued in comparison to a fresh one. Same goes for garlic, another recipe I’ve been meaning to post.



Why? If you really want to get all scientific on me you can read this blog post about osmosis and displacement (aka BLAH BLAH BLAH), but in general foods that are pickled are going to take on some change in flavor. That’s the enjoyment you (or at least I) get out of pickling foods: opening up a jar to find an unexpected taste. I asked my friend Tamre to explain it and she said “hot pickling brine subdues normally pungent flavors.” There you go.



You can probably put more jalapenos on your sandwich than you can fresh ones. Same with using pickled garlic. But whoever said that was a bad thing?

This is another recipe adapted from Food in Jars, but instead of using the unfancy recipe I added pickling spices and stuck with what she did for the brine. I figured that if I’ll take the time to pickle it, I’m going to add some flavor. Why not?

Pickled Jalapenos

Makes 2 pints and 3 half-pints (because that’s how many jars I had, can also make 3 pints and a half-pint)


  • 20 jalapenos
  • 2 cups white vinegar
  • 2 cups water
  • 2 Tbsp kosher salt
  • 2 tsp black peppercorns
  • 2 tsp allspice
  • 2 tsp coriander seed

Sterilize your jars. In the mean time, prepare your brine by boiling the vinegar, water and salt in a medium-sized saucepan. Set aside.

Slice your jalapenos into rounds, roughly ½ inch thick. Leave the seeds in, it will help with the flavor. I suggest wearing some gloves – I didn’t, and even though my hands didn’t burn, I had to wash them several times with water and lemon juice because I knew I would have to take my contacts out eventually that night and I probably screwed myself into an eye-ache. Which totally happened.

Distribute peppercorns, allspice and coriander seed evenly across the hot, sterilized jars. Pack with the jalapenos as tightly as you can, and then pour the hot brine on top.

Seal your jars and process them in a boiling water bath for ten minutes. Let these jars sit for at least a week before opening so the flavors can marinate. Enjoy!

Pickled jalapenos

Pickled jalapenos

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