Pickled Jalapenos

I’m not the most successful gardener. Over the years I’ve tried to grow a myriad of fruits and vegetables including, tomatoes, squash, eggplant, strawberries, watermelon, sweet onions, bell peppers, hot peppers, and herbs. Some with moderate success, and some (squash and zucchini) with disastrous results. However, I have consistently shined in the herbs and hot peppers department – producing an abundance of basil, rosemary, thyme, oregano and jalapeno peppers. In fact, my oregano is on it’s 5th year of continuous growth! And my peppers are in their second year :)

jalapeno plant

When I went to clear the weeds from my garden this Spring, my three naked and stickly jalapeno plants from last year appeared to have some life left to them. I clipped off the dead woody bits, and moved them to a pot with fresh soil (I nixed my large above ground garden this year in exchange for a smaller container garden on the porch). To my delight, the scrawny half dead plants came back to full life, and produced more peppers than they did the year before. In fact, it’s early August, and they are still producing jalapenos.

Having a successful crop isn’t exactly a problem, but I have run into the inevitable What am I supposed to do with all these jalapenos?? Poppers are always a good option, but the first dozen peppers or so were on the small side. So I let them sit in the fridge until I needed them…..which I didn’t….and didn’t….until Ok, I need to figure something out before they have to go in the trash!

Pickled jalapenos

This recipe for Pickled Jalapenos is mostly void of measurements. The amount of jalapenos varies, depending on the size of your peppers. And the water and vinegar is relative to the displacement of the other ingredients. But you only need to worry about 2 things. First, fill your jar almost to the top before adding liquid. Second, you want a 50/50 ratio of vinegar to water.

Pickled Jalapenos

  • Jalapeno peppers, sliced
  • 1 Lime, sliced
  • 1 Clove garlic, chopped
  • 1 Tbsp. agave nectar
  • 1 tsp. coarse sea salt
  • Apple cider vinegar
  • water
  • Mason jar

Add peppers, lime, garlic, agave and salt in a mason jar until almost full. Pour in vinegar until it comes halfway up the jar. Fill remaining jar with water. Put lid on tightly and shake to combine. Refrigerate overnight before use.

Now back to the original quandary – what to do with all these peppers?? Pickled jalapenos always make me think of nachos. So a heaping pile of grilled chicken nachos is where my first batch went :)


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