Recipe: Pickled Jalapenos (and other veggies..)

February 09, 2012 February 09, 2012/ Morgan Eccleston

I made pickled jalapenos for our Tuesday Dinner Crew party this week – we had Nachos!!  For the nacho party we just threw a bunch of chips on sheet pans and then covered them with black beans, cheese, and sliced olives. Cooked them at about 400 degrees until the cheese was nice and melty. Then we topped those with cilantro and everyone put their own stuff on their servings. We had guacamole, sour cream, salsa, and these pickled jalapenos.

Which, by the way, were crazy easy to make.

Slice up the veggies.

Put them into a jar.

Get a sauce pan going with the vinegar and water over high heat. Add the salt. (I didn’t measure the spices, just eyeballed it.) And go ahead and add the peppercorns and mustard seeds.

Pour the boiling vinegar mixture over the veggies and put on your lid.

Stick in the fridge and wait ( minimum 6 hours but try for 24!)

It will turn a lovely pink shade from the red onions.

Keep in the fridge and try to eat them within 2 weeks.







  • 4-5 large jalapenos, sliced into rings
  • 6-7 radishes cut into quarters
  • 3 cloves of garlic, sliced
  • a couple of springs of cilantro, optional
  • 1 teaspoon black peppercorns
  • 1 teaspoon yellow mustard seeds


  1. Slice up your vegetables. You can take the seeds out of the peppers if you wish. Mine weren’t very spicy even with all of the seeds and membranes attached.
  1. Put your vegetables and cilantro into a clean mason jar.
  1. Put the vinegar, water, salt, peppercorns and mustard seeds in a sauce pan over high heat until boiling.
  1. Pour the vinegar mixture over the vegetables. If there is not enough to cover you can top off the jar with some water.
  1. Put in the refrigerator. You can start snacking on them after about 6 hours but I would wait at least 24. It will turn a lovely shade of pink from the onions!
  1. They should keep a couple of weeks in the fridge.


There are many sites that go over canning pickles if you want to make a large batch to be shelf stable. These are just for the fridge so you should eat them within a couple of weeks. They are really good on everything so try something new – put them on your sandwich or a bit of the juice in a martini! Yahhooo!!!

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February 09, 2012/ Morgan Eccleston/