Pickled Jalapenos

Pickled Jalapenos

I bought a small container of jalapeno peppers to make fresh salsa today.  But the store didn’t sell them individually so I had to buy them in bulk.  It would be such a waste to let them sit in the fridge so I decided to pickle them to preserve the ones I won’t use.

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  • 3-4 large jalapeno peppers, sliced 1/4″ thick with the seeds in tact
  • 1 dried bay leaf
  • 3-4 cloves of garlic
  • 1 tablespoon of peppercorns (I used rainbow peppercorns)
  • 2-3 sprigs of fresh thyme
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 1 cup of apple cider vinegar
  • 1 cup of water

Pickled Jalapenos


Wash your jalapenos thoroughly and dry them off.

In a sterilized jar (I used a 1/2 liter vessel), pack your jalapeno peppers.

In a small sauce pan, combine bay leaf, garlic, peppercorns, thyme, sugar, salt, vinegar and water.  Let the mixture come to a boil and turn off the heat.  Ladle the pickling liquid into the peppers and let it cool.  Cover and store in the fridge for up to 2 months.  This can be eaten after a few hours or few days, depending on the texture preference.

Pickled Jalapenos


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