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Easy Pickled Jalapenos
  • Peppers, Sweet and Hot
  • Vegetables
Serves:   4
(serving size: 1 pint)

  • Prep Time:   20 minutes
  • Cook Time:   15 minutes
  • Total Time:   35 minutes


5 cups white vinegar

1 cup water
4 teaspoons pickling salt
2 teaspoons sugar
2 pounds jalapeños peppers or banana peppers pepperocini, washed and stemmed, and cut into 1/4 rounds
1 carrot, peeled and sliced into 1/4 inch slices (3-5 slices per jar)
4 mexican green onions (white part only, 1 per jar)
9-12 cloves of garlic, 3 per jar


Prepare boiling water bath and keep jars and lids hot

Combine vinegar, water, salt and sugar in a stainless steel or enamel non-reactive 2-quart saucepan, bring to a boil then turn to low and cook until sugar and salt dissolve. Cover and keep hot.

In clean hot jars, layer 3 cloves garlic, 1 Mexican green onion and 3-5 slices of carrot. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of jalapeños. Tap jars on countertop to remove any bubbles. Wipe rims, apply canning lids and tighten bands on jars.

Process bottles in a boiling water canner for 10 minutes. Cool and store in dark place for up to one year.

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