The Best Way To Make Pickled Jalapenos Quick & Easy

California Grown

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Our Jalapeno Pickle recipe has a brine that is seasoned with herbs like bay leaf, thyme, garlic, coriander, peppercorns, and lavender. For a truly unique take on pickled peppers.

First, pack your chosen peppers (or any other vegetable or fruit) tightly into clean jars. Once packed, fill the jar with filtered water, ensuring the peppers are completely submerged. Pour this water into a large measuring glass and carefully note down the volume. You now have the foundation for your perfect pickling liquid!

Take your measured water and pour out exactly half, replacing it with distilled white vinegar. 

Why distilled white vinegar, you ask?  Click the "learn more" tab below to find out!

Transfer this pickling liquid into a saucepan and add your desired spices. Thyme, bay leaves, cumin seed, peppercorns, mustard seeds, even lavender buds – you choose what excites your taste buds.

Once you’ve simmered the pickling liquid, let it cool down for a while, then carefully remove any large pieces of herbs like thyme springs and bay leaves. Pour this beautiful amber pickling liquid over the peppers, stopping ½ inch from the top of the jar.

Using a clean rubber spatula, slide around the inside of each jar to remove any air bubbles – these can compromise the quality of your pickles. Wipe the jar rim with a clean towel and seal it with a lid. Let your pickle jars rest until they’ve cooled. A quick shake will distribute the spices evenly within the jar.

A bit of patience goes a long way in the pickling world. While you can enjoy these tangy delights as soon as they’re cool, I assure you, the flavor only intensifies with time. If you can resist the temptation, let them sit in your fridge for at least 4-5 days. A regular shake every few days helps the spices to redistribute and further enhances the flavor.

Click the learn more tab to learn about the shelf life of these pickles!

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