Skip to main content
Epicurious
Cookbooks

Pickled Jalapeños

Recipe information

  • Yield

    makes 3 pints

Ingredients

2 pounds fresh jalapeño peppers
5 cups white vinegar
4 teaspoons pickling salt
2 teaspoons sugar

Preparation

  1. Step 1

    Wash the peppers and cut them into 1/4-inch-thick slices. Tightly pack the jalapeños into 3 pint jars, being careful not to crush them. Set aside.

    Step 2

    In a medium saucepan, combine the vinegar, salt, and sugar with 1 cup of water. Bring the mixture to a boil over high heat and pour it over the peppers in the jars. Clean the rim of the jars with a clean towel and screw the canning lids securely on the jars. Process pints in a boiling water bath for 10 minutes. Place the jars in large pot and add enough water to cover the jars by 1 to 2 inches. Cover the pot and bring the water to a boil. Boil for 10 minutes. Turn off the heat, then carefully lift the jars out of the water and place on an absorbent towel. Let the jars cool completely. They can be stored for up to one year.

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
TagsPickleCondimentJalapeñoChileVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasyMake AheadMeal PrepPickle & PreserveCookbooks
Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
Our Favorite Samin Nosrat Recipes
Like sweet-spicy zucchini and joojeh kebab.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.