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.

P1000049 P1000044 P1000045 P1000046 P1000049

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.

P1000053

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

P1000050 P1000051 P1000052

5. Pour cooled liquid over the peppers.

P1000054 P1000055

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

      Cool–thanks!

  • 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