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 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.
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
Ingredients
- 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
Instructions
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Place 1 tablespoon of herbs, 1 chopped garlic clove, and 10 peppercorns in the bottom of two 1-pint mason jars.
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Use vinyl or latex gloves when chopping and handling the jalapeños to protect your hands from the capsaicin in the peppers (will cause burning
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sensation).
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Cut jalapeño peppers into 1/4- to 1/3-inch slices. Discard tops and stems of the peppers.
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Add jalapeño slices to the jars, pressing down to pack them tightly.
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Bring the vinegar, water, and salt to a boil in a saucepan. Cook until salt is dissolved.
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Carefully pour the hot liquid into the jars to cover the peppers.
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Cool to room temperature. Put the top lid and ring on the jars. Chill. Allow to marinate for 3 days before using.
Recipe Notes
Time stated is hands-on and does not include marinating for 3 days prior to using.
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 …
- Dry Fruit – No Dehydrator Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Make Oven-Dried Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Delaware Peach Preserves from Delaware Girl Eats
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Golden Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ’em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Peppers
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
Join 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.
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Stacy says
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.
Renee says
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.
Hezzi-D says
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!
Renee says
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.
Family Foodie says
This may be the recipe that gets me to try canning!
Absolutely gorgeous photography.
Renee says
Thanks Isabel and this is one pickling recipe anyone should be able to do.
Renee - Kudos Kitchen says
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.
Renee says
It must be just an odd weather year all over.
Mallory @ Because I Like Chocolate says
I love refrigerator pickles in any form! These jalapeños look awesome!
Renee says
Thanks Mallory
Jennifer @ Peanut Butter and Peppers says
I love pickled jalapenos! One of my favorite things to pickle! Yummy!
Renee says
It’s the only thing I’ve pickled so far. I may move on to more now.
Amanda says
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.
Renee says
So glad your plants did well. Have fun with pickling your harvest.
Tara says
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!!
Renee says
Thank you Tara and I hope your husband enjoys them.
Liz says
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.
Renee says
Pickled jalapenos on nachos are awesome (and a requirement as far as I’m concerned).
susan @ the wimpy vegetarian says
I love pickled jalapenos but have never made them! I need to try this so I can always have them on hand. Great post!!!
Renee says
Thanks so much Susan. There is always a jar of pickled jalapenos in my fridge. Now they will be homemade.
Katy says
Plants can be an utter mystery! Your jalapenos look so fresh and inviting – it’s giving me a hankering for Mexican food!
Renee says
I agree on how plants can sometimes be a mystery. I need to sharpen my gardening skills to help prevent such from happening again.
Laura Dembowski says
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!
Renee says
Oh my goodness, I can’t even think about it snowing right now. I sure hope you get a good batch of tomatoes first.
Deanna Samaan says
I like this! I can totally see this on an Italian sandwich!
Renee says
I’m thinking they would perk up a Philly cheesesteak too.
Shaina says
There is some definite heat packed into those mason jars!!
Renee says
It sure is Shaina, it sure is.
The Ninja Baker says
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!
Renee says
Thanks so much Kim, you are always so kind.
Tammi @ Momma's Meals says
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.
Renee says
Well then, you better hurry up and get some jars in the fridge. A happy husband is a good thing.
Sarah says
SO loving the jalapenos! Nice twist!
Renee says
Thank you Sarah
Kim Beaulieu says
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.
Renee says
Thank you Kim. I like these better than pickles too.
Cindys Recipes and Writings says
I can imagine these little gems perking up so many meals!
Renee says
Me too! I’m going to start adding them in and see how they do.
Kimberly says
I love jalapenos. And I especially love pickled jalapenos … and yours look amazing!
Thanks for sharing your recipe!
Renee says
Thanks Kimberly
Sarah | Curious Cuisiniere says
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!
Renee says
Thanks Sarah.
Alice says
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!
Renee says
Thanks Alice and I’ve already used them on both tacos and burgers.
Bobbi's Kozy Kitchen says
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.
Renee says
Lucky you to have a friend with a greenhouse. Hopefully your friend will share their harvest with you.
Courtney @ Neighborfood says
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!
Renee says
Thanks Courtney
Carla says
I always tend to buy more jalapenos than I can handle. Now I can easily preserve them a little longer by pickling them.
Renee says
Oh yes! And I can tell you really enjoy jalapenos too.