Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Pickled Jalapenos

Pickled jalapenos

Pickled jalapenos


  • 2  pounds fresh jalapeno peppers, halved
  • 3-6 whole large cloves garlic, sliced
  • 1 tablespoon whole cumin seed
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
  • 2 tablespoons sugar


  1. Divide peppers among 6 one-pint canning jars. Divide the garlic evenly among the jars.
  2. Combine vinegar, water, cumin, salt, and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars with brine to within 1/2 inch of the rim, covering the peppers completely.
  4. Place the lids on the jars and process in boiling water for at least 10 minutes.
  5. Carefully remove jars from water using a jar lifter.  Allow the jars to cool to room temperature then test the lids. If they are not set consider reprocessing (or making refrigerator pickles).
  6. Store in a cool dark place until you are ready to use. Refrigerate once opened.

Note: if you want to make more flavorful Mexican-style pickles consider adding a couple carrot and onion slices to each jar in step 1.

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