pickled jalapeños

I picked up some organic jalapeños from my local farmers market and really had no idea what to do with them. Well when in doubt, pickle, ferment or throw a party to get rid of everything quickly! I chose to pickle. This was the fastest, easiest way to make these emerald beauties keep and my little sis, who loves all things hot and spicy was thrilled. You can do this with almost any firm veggie like peppers or cucumbers, but this is what jumped out at me, and finding them organic isn't always easy. 

If you want them to be a little less spicy, cut out the seeds when chopping them up. They are great on nachos of course, but my son likes them on sandwiches. You can stick them in salads, chicken or tuna salad or on top of soups, especially chili. Go crazy, try anything and let them marinate in the fridge for at least a month before they start to soften. Mine lasted way longer, but I have a feeling if you go crazy pickling, no one is going to be disappointed.

What you will need

  • (2) 16 ounce mason jars with lids and seals
  • approximately 15-20 jalapeños peppers sliced
  • 1½ cups white vinegar
  • 1 cup water
  • 1 tsp sea salt
  • 2 Tbs. honey
  • herbs and/or garlic cloves optional



  • First, make brine in a medium sauce pan. Add water, vinegar, salt and honey (any optional ingredients) Medium heat until boiling
  • While you're waiting for mixture to boil, slice jalapeños, use a plastic glove, as these buggers can be very hot and you may burn your skin off!
  • Turn off boiling mixture, add jalapeños and cover
  • Let sit for 15 minutes, then pour into clean jars and cover with lids
  • Let cool before putting them in the fridge, as the glass might crack
  • Store in fridge and Enjoy