Pickled Jalapeños

If you are still using pathetic-looking jalapeños like these, do yourself a favor and pitch them or at least give them to someone you don’t like. Do not donate them to Harvesters – poor people have dignity too. Instead spend two bucks and 15 minutes to pickle your own delicious crunchy jalapeños. The recipe I am using is in Russian and translated version reads like gibberish, so with the credit to original creator of this recipe I will translate it and use my own pictures.

1. Buy 10-20 nice-looking jalapeños. I usually pick the mixed colored ones, they just look good.

2. Slice thinly the jalapeños, some shallots or onions and 5 cloves of garlic.

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3. In the meantime heat up two cups of white vinegar (5%) with 2 tablespoons of salt, two tablespoons of sugar, less than a teaspoon of oregano ( I don’t put too much at all) and few bay leaves. When sugar and salt dissolve turn the heat off and let cool.


4. Place your jalapeños, onions and garlic in a container.

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5. Pour cooled liquid over the peppers.

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6. Cover the container and place in the refrigerator for 24 hours until vinegary smell dissipates. Because the seeds were left in, these peppers may only get hotter with time.

Disclaimer:This recipe was safely tested on my co-workers. I cannot be held responsible for the damage to your internal organs.

Warning: During the preparation of this recipe resist the urge to rub your eyes and any other sensitive parts of your body. Wash your hands before touching yourself. Women and girly-men are allowed to wear gloves.

  • Damn, Meesha, that looks tasty. Could you come to Bloomington and cook for me please?

  • After what you described I will make it a point not to be anywhere near Bloomington. But you are welcome to come back to KC. 🙂

  • Why am I reminded of a Johnny Cash song?

    “Ring of Fire?”

  • The next blog will be titled “Curse of the Angry Anus”.

  • it’s not that bad :-). also people eat a lot more spicier things than jalapeños, they are not even close to the top of the Scoville scale.

  • Thanks for the recipe. My father has discovered spicy food since he retired and likes jalapenos a lot. I will have to send this to him.

  • travel

    Can they be canned (canning jar)?

  • Aw, come on! Just like you say, it’s not that bad!!

  • They are not thermally treated to keep’em crunchy and they are preserved with vinegar. I had them in the fridge for a long time but I am pretty sure you have to boil canned foods.

  • mark

    OMG those look so good. I love jalapenos.

  • Debbie

    I have made this receipt now 10x’s with Success!!..(over the past 2 months).. These are the bomb all & soo easy to make!!… I have made this, then placed in jars, & a warm bath, & their still great :)(just to get the lids to seal) … lordy, I have 6 pepper plants lol, don’t need all this in my refrigator haha…Thanks soo much Meesha for the reciept.. Best one I have found in a very long time…

  • You know this is the most read post on this blog.I am glad you like it.

  • Jake

    Just made this for the first time. Turned out perfect! Thank you!

    Local grocery only had green jalapenos, so I added some red and yellow bell peppers for color — this worked out well too. Attractive dish and sooo tasty. Thanks again 🙂

  • I am glad you liked it. I am due for a new batch as soon as I am done eating my Mexican-style pickled onions. http://twitpic.com/xzkrq

  • Kristi

    Hey–this recipe is just what I’m looking for. How long do these stay good in the fridge?

  • For a long time. I had them in the fridge for months, they only get spicier, but might lose some crunch.

    • Kristi


  • We made these from the fresh jalapenos from our garden and then added them to our BloodyFine.com Bloody Marys. Wow, now that is an accent to a Bloody Mary. Forget celery sticks and add a toothpick full of these. Yeah Baby!

  • Andrew

    Looks really good and I will try it.

  • Foxfiretlg

    I have a question….you say “Cover and place in refrigerator for 24 hours until the vinegary smell dissipates”.  I am not sure what is next, after the vinegary smell dissipates.  Pour off the vinegar?  Remove from frige?  😉  Please advise~

    • after a night in the fridge they are ready to eat, don’t pour anything off and keep refrigerated, just like if you would use a can of store-bought jalapenos.

      2011/10/21 Disqus