Easy Peasy Pickled Jalapeños

pickled jalapeños.jpg
Hey Y’all – can you believe this is my 1st post about pickling?! What kind of farmer’s wife am I 😉 
This recipe comes to me via my long time bestie Renee Forte, who I’ve known since I was about 6 years old. Renee lives in Pittsburgh with her amazing partner David & their 4 boys (you got that right, FOUR BOYS under the age of 10 y’all!) Even though Renee is technically a city girl, she’s a country girl at heart & has an incredible garden full of all sorts of veggies, herbs & the like. Recently she was kind enough to send me some of her amazing homemade pickled jalapeños & after tasting JUST ONE I knew I had to post the recipe on the blog so all of y’all could give it a go! 
It doesn’t get much easier than this! 
Here’s What You’ll Need
✅15 Medium Jalapeños; stems trimmed (discarded) & sliced 
✅2 Garlic Cloves; smashed & peeled 
✅1 Cup Distilled White Vinegar 
✅1 Cup Filtered Water
✅4 TBSP Sugar
✅2 TBSP Kosher Salt 
Let’s Get Started
1. Start by grabbing your favorite medium sauce pan (I grabbed my 3.5 Q Le Creuset).
2. Combine the garlic, vinegar, water, sugar & salt in your sauce pan.
3. Heat your mixture to a boil; stirring to dissolve the sugar & salt. 
4. Once boiling; toss in your sliced jalapeños & press them down to ensure they are submerged under the liquid. 
5. Remove your pan off the heat & let sit for 10-15 minutes. 
6. After 10-15 minutes passes; use tongs to transfer the jalapeños into a clean mason jar. 
7. Ladle over the pickling juices until you’ve reached the top of the jar. 


Notes: Now there’s two schools of thought here; you can let your filled jars cool to room temperature before securing a lid & popping them into the fridge or you can secure your lids while the contents are still hot; cool them on the counter & pop those into the fridge as well – your choice 🙂
  • Yield: 1 Pint    
  • Shelf Life: I’d recommend treating these just like any other opened jar of jalapeños. 
August is the absolute perfect time to give a recipe like this a go – if you’re like Renee & lucky enough to have your own garden, you’ve probably got veggies coming out of your ears at this point that you need to use before they go bad. Even if you don’t have a garden to call your own, chances are you can grab jalapeños at a pretty good price point either at your local farmers market or grocery store. 
Give this one a go & let me know what you think!


Bon Appétit! 



Adapted from: Renee Forte via Simply Scratch 


2 thoughts on “Easy Peasy Pickled Jalapeños

  1. Looks great! I’ve never pickled jalapenos before but have done zucchini and cucumbers. Will give this one a try! (you can also water process your jars to seal them, but it is a bit more work.)

    Liked by 1 person

    • Ooh – cucumbers sound delish! Oh yes, I haven’t explored the world of “real canning yet” – perhaps I’ll have Grama show me while we’re at the farm this season for harvest, she is a PRO!! 😛


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