Refrigerator Pickled Jalapeños with Herbs for #SundaySupper

by Renee on August 10, 2014

Refrigerator Pickled Jalapenos with Herbs | Magnolia Days

My garden is growing differently this year. Some of my reliable plants are barely surviving. I’ve lost succulents and they are some of the easiest plants to grow outside in the summer. Tarragon became leggy and the leaves were browning. It’s strange because it is in the exact same pot and in the exact same place it normally grows so well. Last year my jalapeño plant was full and big so this year I planted three of them. All was going well until the last week or so. I believe my jalapeño plants are suffering from one of those incurable plant diseases. At least I got a good crop before this came about. I’m saving them by making refrigerator pickled jalapeños with herbs.

Other plants in my garden are thriving beyond ever before. I’ve already cut back my basil three times because it was so big and made lots of pesto. I was able to root cuttings from my Streptocarpella and now I have several pots overflowing with this beautiful plant. Both of the begonias are quite large and full of flowers. I blame the successes and failures on this year’s crazy weather; from ice storms to an overabundance of spring rain.Refrigerator Pickled Jalapenos with Herbs | Magnolia Days

Refrigerator pickled jalapeños with herbs is easy to make. If you can use a knife and boil liquid then you are good to go. Chop herbs (I used rosemary and thyme) and garlic then put them in mason jars. Throw in some peppercorns. Slice jalapeños and pack them in those jars. Bring vinegar, water, and salt to a boil then pour it over the peppers. Cool, cover, and chill. Patiently wait for three days for them to marinate (or rather pickle) so all the flavors mingle together nicely.

These pickled jalapeño peppers are hot. I compared them to store-bought ones and they are definitely hotter. Perhaps it is because of the freshness or my peppers are a hotter variety. The flavor of the herbs comes through first. Then the jalapeño flavor and heat kicks in big time. Garlic is an accent in the background. I doubt I will go back to store-bought ones. I’d rather buy the peppers and make them myself. And if you want to know about canning them, well, you have to ask someone else. I haven’t the slightest clue. These refrigerator ones should last several months.

Refrigerator Pickled Jalapenos with Herbs | Magnolia Days

How do you preserve your summer harvest? Until now, my only method was freezing. Now I’ve branched on to pickling. Thanks to Sunday Supper contributors I have even more ways to tackle. Scroll down to find a list of how they are saving their bounty to enjoy for months or years to come. Special thanks Stacy of Food Lust People Love and Tara of Noshing With The Nolands for hosting this event.

Refrigerator Pickled Jalapeños with Herbs

20 minutes

Makes 2 pints

Refrigerator Pickled Jalapeños with Herbs

  • 2 tablespoons chopped fresh herbs (such as rosemary and thyme)
  • 2 garlic cloves, chopped
  • 20 mixed or black peppercorns
  • 20 to 25 medium to large jalapeño peppers
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 3 tablespoons kosher or pickling salt (not table salt)

Place 1 tablespoon of herbs, 1 chopped garlic clove, and 10 peppercorns in the bottom of two 1-pint mason jars.

Use vinyl or latex gloves when chopping and handling the jalapeños to protect your hands from the capsaicin in the peppers (will cause burning

sensation).

Cut jalapeño peppers into 1/4- to 1/3-inch slices. Discard tops and stems of the peppers.

Add jalapeño slices to the jars, pressing down to pack them tightly.

Bring the vinegar, water, and salt to a boil in a saucepan. Cook until salt is dissolved.

Carefully pour the hot liquid into the jars to cover the peppers.

Cool to room temperature. Put the top lid and ring on the jars. Chill. Allow to marinate for 3 days before using.

Notes

Time stated is hands-on and does not include marinating for 3 days prior to using.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://magnoliadays.com/2014/refrigerator-pickled-jalapenos-herbs/

Are you ready to save the flavors of summer? Check out these recipes and how-tos for preserving the season’s bounty to enjoy throughout the year:

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Subscribe to Magnolia Days by Email

{ 50 comments… read them below or add one }

Stacy August 10, 2014 at 5:03 am

I love how you packed in the jalapeños so that the little circles show, Renee. They are soooo pretty. Occasionally we get fresh jalapeños here so I am pinning this to try.

Reply

Renee August 16, 2014 at 8:11 am

I’m amazed I got one jalapeno to be almost dead center of the circle pattern on the jar. I didn’t even notice until I was taking photos.

Reply

Hezzi-D August 10, 2014 at 8:13 am

Jalapeno’s have been super cheap at the farmer’s market lately and my husband loves pickled jalapenos. I can’t wait to give this a try!

Reply

Renee August 16, 2014 at 8:10 am

Get them while you can at such a great price. I need to get to my local farmers market and see if I find them there too.

Reply

Family Foodie August 10, 2014 at 8:55 am

This may be the recipe that gets me to try canning!
Absolutely gorgeous photography.

Reply

Renee August 16, 2014 at 8:09 am

Thanks Isabel and this is one pickling recipe anyone should be able to do.

Reply

Renee - Kudos Kitchen August 10, 2014 at 8:56 am

I’m not sure my palate could handle the heat of these, but they sure do look pretty in the jars. It’s been an odd summer in Illinois too so I understand your confusion about the plants this year. Our veggie and herb gardens have seen better years, that’s for sure.

Reply

Renee August 16, 2014 at 8:09 am

It must be just an odd weather year all over.

Reply

Mallory @ Because I Like Chocolate August 10, 2014 at 9:42 am

I love refrigerator pickles in any form! These jalapeños look awesome!

Reply

Renee August 16, 2014 at 8:08 am

Thanks Mallory

Reply

Jennifer @ Peanut Butter and Peppers August 10, 2014 at 9:43 am

I love pickled jalapenos! One of my favorite things to pickle! Yummy!

Reply

Renee August 16, 2014 at 8:08 am

It’s the only thing I’ve pickled so far. I may move on to more now.

Reply

Amanda August 10, 2014 at 11:44 am

I’ve got a bag of them in the fridge right now and will slice them up this afternoon and try the pickled thing with them. Our plants did well this year.

Reply

Renee August 16, 2014 at 8:07 am

So glad your plants did well. Have fun with pickling your harvest.

Reply

Tara August 10, 2014 at 12:31 pm

When I show hubs this we will be making them for sure!! He loves pickled jalapenos!! We will have to add this to our canning weekend!! Thanks for a great recipe!!

Reply

Renee August 16, 2014 at 8:07 am

Thank you Tara and I hope your husband enjoys them.

Reply

Liz August 10, 2014 at 1:42 pm

I love pickled jalapenos on my nachos! Now I know that I can easily have a stash of a homemade version in my fridge! So nice.

Reply

Renee August 16, 2014 at 8:06 am

Pickled jalapenos on nachos are awesome (and a requirement as far as I’m concerned).

Reply

susan @ the wimpy vegetarian August 10, 2014 at 2:45 pm

I love pickled jalapenos but have never made them! I need to try this so I can always have them on hand. Great post!!!

Reply

Renee August 16, 2014 at 8:05 am

Thanks so much Susan. There is always a jar of pickled jalapenos in my fridge. Now they will be homemade.

Reply

Katy August 10, 2014 at 3:06 pm

Plants can be an utter mystery! Your jalapenos look so fresh and inviting – it’s giving me a hankering for Mexican food!

Reply

Renee August 16, 2014 at 8:05 am

I agree on how plants can sometimes be a mystery. I need to sharpen my gardening skills to help prevent such from happening again.

Reply

Laura Dembowski August 10, 2014 at 3:15 pm

My aunt absolutely loves pickles jalapenos so I will be sure to pass this recipe on to her.

Yes, the crazy weather has caused issues with produce. Here the tomatoes are just starting to be okay. I hope they get better quickly – before it snows again!

Reply

Renee August 16, 2014 at 8:04 am

Oh my goodness, I can’t even think about it snowing right now. I sure hope you get a good batch of tomatoes first.

Reply

Deanna Samaan August 10, 2014 at 3:16 pm

I like this! I can totally see this on an Italian sandwich!

Reply

Renee August 16, 2014 at 8:03 am

I’m thinking they would perk up a Philly cheesesteak too.

Reply

Shaina August 10, 2014 at 4:56 pm

There is some definite heat packed into those mason jars!!

Reply

Renee August 16, 2014 at 8:03 am

It sure is Shaina, it sure is.

Reply

The Ninja Baker August 10, 2014 at 7:25 pm

Sooo wonderful Renee that you can simply step outside and pluck basil or tarragon…Weather I imagine is always a consideration…But I never give a second thought to whether your recipes are delicious =) You always make them look and sound fantabulous!

Reply

Renee August 16, 2014 at 8:02 am

Thanks so much Kim, you are always so kind.

Reply

Tammi @ Momma's Meals August 11, 2014 at 11:28 am

Wow I had no idea making these would be so easy! My husband would love me if I put a few jars of these babies in the fridge!! Thanks for sharing.

Reply

Renee August 16, 2014 at 8:02 am

Well then, you better hurry up and get some jars in the fridge. A happy husband is a good thing.

Reply

Sarah August 11, 2014 at 5:51 pm

SO loving the jalapenos! Nice twist!

Reply

Renee August 16, 2014 at 8:01 am

Thank you Sarah

Reply

Kim Beaulieu August 12, 2014 at 4:57 pm

Renee this is fab. I don’t even eat pickles and this makes me want to. Going to try making these for my daughter’s boyfriend. He is a pickle fanatic.

Reply

Renee August 16, 2014 at 8:00 am

Thank you Kim. I like these better than pickles too.

Reply

Cindys Recipes and Writings August 12, 2014 at 8:17 pm

I can imagine these little gems perking up so many meals!

Reply

Renee August 16, 2014 at 7:59 am

Me too! I’m going to start adding them in and see how they do.

Reply

Kimberly August 13, 2014 at 4:15 pm

I love jalapenos. And I especially love pickled jalapenos … and yours look amazing!

Thanks for sharing your recipe!

Reply

Renee August 16, 2014 at 7:58 am

Thanks Kimberly

Reply

Sarah | Curious Cuisiniere August 14, 2014 at 9:49 am

I have never had pickled jalapenos, but these sound fantastic! We’re hoping to have a good crop this year, so I’ll be making a jar!

Reply

Renee August 16, 2014 at 7:56 am

Thanks Sarah.

Reply

Alice August 15, 2014 at 1:54 pm

this is totally going on the list of things to make for my husband!! : ) thanks for the inspiration! I bet these would be great on tacos or burgers too!

Reply

Renee August 16, 2014 at 7:55 am

Thanks Alice and I’ve already used them on both tacos and burgers.

Reply

Bobbi's Kozy Kitchen August 15, 2014 at 5:14 pm

OOhhhh I love me some pickled jalapenos!! I can’t seem to get peppers to grow well here in Western Washington. I think it is just too damp and cool. A friend of mine has a huge greenhouse and does well though.

Reply

Renee August 16, 2014 at 7:54 am

Lucky you to have a friend with a greenhouse. Hopefully your friend will share their harvest with you.

Reply

Courtney @ Neighborfood August 16, 2014 at 2:02 pm

Oh man, I would love to have a jar of these around to add some heat to dishes all winter. My jalapenos are doing well, so maybe I’ll have enough to do this!

Reply

Renee August 24, 2014 at 6:53 am

Thanks Courtney

Reply

Carla August 17, 2014 at 8:30 pm

I always tend to buy more jalapenos than I can handle. Now I can easily preserve them a little longer by pickling them.

Reply

Renee August 24, 2014 at 6:42 am

Oh yes! And I can tell you really enjoy jalapenos too.

Reply

Leave a Comment

{ 18 trackbacks }

Previous post:

Next post: