Go Back
pickled jalapeno peppers rough and tumble farmhouse

One Jar Pickled Jalapeno Peppers

Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 Cup Vinegar 5%
  • 1/2 Cup Water
  • 1 Clove Garlic Optional
  • 1 Pound Jalapenos

Equipment

  • Small pot
  • Strainer (if you use garlic)
  • Gloves
  • Knife
  • Cutting Board
  • Pint jar with lid
  • Ladle (optional)

Method
 

  1. Begin by gathering all your supplies and ingredients.
  2. Wash the peppers thoroughly.
  3. Combine 1 1/2 cup vinegar with 1/2 cup of water.
  4. Add in one clove of pressed garlic if you like but that's totally optional.
  5. Bring to a boil.
  6. Reduce heat so it simmers. Let it simmer for five minutes.
  7. While that simmers, cut and seed your peppers. I recommend gloves for this.
  8. Trim off the stem end.
  9. Slice lengthwise along the pepper and remove the ribs and seeds.
  10. Slice the pepper into rings.
  11. Add the peppers to a pint mason jar.
  12. If you included garlic, use a small strainer placed in the jar (or cheesecloth, or whatever else you can rig up) to strain out the garlic from the brine. Either pour the hot brine over the peppers or ladle it in.
  13. Cap the peppers and allow to cool to room temperature.
  14. Store in the fridge. They should be ready to eat in about three weeks!
  15. If you'd like to preserve them to be shelf stable, follow proper canning procedure and process ten minutes in a hot water bath canner.