You might be thinking it would just be easier to run to the store and buy a jar of jalapeños. Yes, it might be a little easier but trust me when I say there is no comparison in flavor! Who knows how long those store-bought ones have been sitting on the shelf. These are so simple to make as well!
I have to admit that when I first started making these Easy Pickled Jalapeños, they were for my husband. Over time though, they have morphed into my jalapeños as well. We put them on EVERYTHING and find excuses to add them to ANYTHING. My husband adds them to pizza, anything Mexican food related, eggs, my Black Beans and Rice recipe, and I add them to nacho cheese sauce, which I will be adding to the blog soon.
A few years ago I purchased Gwyneth Paltrow and Julia Turshen’s book, It’s All Good. If you don’t have the book I highly recommend it. I have included a link here if you are interested in purchasing (this is not an affiliate link). There is a recipe in the book for Pickled Jalapeños, which is where this recipe has very slightly been adapted from. I add carrots and oregano to mine because it just goes so well with Mexican food and we eat it often. I also add more liquid to mine because I use a large canning jar to store my peppers. I have started doubling the recipe as well and make one batch with carrots and one without (my husband has voiced his concern about having to fish through carrots to find the jalapeños). We can’t have anyone fishing through carrots to find jalapeños!
The recipe states that the jalapenos will stay fresh for up to six months but we are lucky if our batch lasts two months! The great thing about this recipe is that there is NO canning processing involved with boiling water for 45 minutes on the stove and waiting for lids to pop. I am able to complete it start to finish in 30 minutes or less.
I have some pretty multicolored peppers pictured but not in the recipe. The Farmer’s Market I go to had some of these and I thought they would go well in sandwiches.
Happy pickling and leave a comment below if you have any questions about the recipe!