Jalapeños are a delicious and versatile pepper that can be used in a variety of dishes. But what do you do when you have too many jalapeños and can’t possibly use them all before they go bad? The answer is simple: preserve them! Preserving jalapeños is a great way to extend their shelf life so that you can enjoy them all year round.
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The Quick Answer
Looking to preserve your jalapeños for future use? There are a few different methods you can try, depending on how you plan to use them down the road.
If you want to keep them around for snacking, pickling is a great option. Just slice up the peppers and submerge them in vinegar. They’ll last for several months in the fridge this way.
If you’re looking to add some spice to your cooking, drying is a better bet. Slice or chop the peppers, then spread them out on a cookie sheet and bake at a low temperature until they’re dried out. Store in an airtight container and they’ll keep for several months.
And finally, if you want to make some hot sauce, fermentation is the way to go. Chop up the peppers and let them sit in salt water for a couple of days. Then transfer to a jar and add some vinegar. The peppers will ferment and develop flavor over time.
But this is just the start keep reading for more easy ways to preserve jalapeños.
Pickling is a great way to preserve the flavor and texture of jalapeños. When pickled, jalapeños can last for up to a year. The process of pickling jalapeños is relatively simple and only requires a few ingredients: jalapeños, white vinegar, water, sugar, and salt.
To pickle jalapeños, start by sterilizing a jar or container with a tight-fitting lid. Next, wash the jalapeños and slice them into thin rounds. In a small saucepan, Combine vinegar, water, sugar, and salt and bring the mixture to a boil. Once the mixture has boiled, pour it over the sliced jalapeños in the jar or container. Be sure to leave about ½ an inch of headspace at the top of the jar. Seal the jar or container tightly and store it in the refrigerator for at least 24 hours before eating.
Freezing is another great way to preserve jalapeños. Frozen jalapeños will last for up to six months. The process of freezing jalapeños is even simpler than pickling them; all you need is a freezer-safe bag or container and some jalapeño peppers.
Start by washing the jalapeño peppers. If you’re planning on using them whole, there’s no need to slice them. If you’re going to be using them in recipes that call for diced or minced peppers, then go ahead and dice or mince them now. Place the peppers in a freezer-safe bag or container, seal it tightly, and store it in the freezer until you’re ready to use them.
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Drying Jalapeno Peppers
Drying jalapenos is a great way to preserve them for later use. There are a few different methods you can use, but the most important thing is to make sure that the jalapenos are completely dry before storing them. If they’re even a little bit damp, they can mold and ruin the entire batch. The easiest way to dry jalapeños is to put them in a food dehydrator. Set the temperature to between 125 and 135 degrees Fahrenheit, and let them dehydrate for about eight hours.
You can also dry jalapeños in an oven set to its lowest setting, or you can string them up and hang them in a well-ventilated area out of direct sunlight. Whichever method you choose, make sure the jalapenos are completely dry before storing them in an airtight container in a cool, dark place. They’ll keep for several months this way.
Roasting jalapeños is a great way to add some spice to your cooking. But how do you roast them without making them too spicy? The key is to remove the seeds and ribs before roasting. You can do this by cutting the jalapeño in half lengthwise and then scraping out the seeds with a spoon. Once the seeds are removed, you can either roast the jalapeños whole or slice them into thin strips.
If you’re slicing them, be sure to wear gloves to protect your hands from the heat. Jalapeños are typically roasted at a high temperature, so be sure to keep an eye on them so they don’t burn. When they’re done, they should be slightly charred and soft to the touch.
Roasted jalapeños can be used in all kinds of dishes, from omelets to salads to pizzas. So next time you’re in the mood for something spicy, give them a try!
Canning Jalapeno Peppers
Like my Pickled Banana Peppers, preserving jalapeños couldn’t be simpler. Whether you grow your own or spy those bright green beauties at the farmers market or grocery, late summer is the perfect time of year to enjoy pickling in season jalapeños.
Enjoy this quick pickled jalapeño recipe within an hour or canned jalapeños the following day. Their flavor improves with a little time.
First, sterilize the jars and lids.
Second, throughly wash the peppers.
Third, chop the peppers into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
Fourth, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir and remove from heat. Allow to set for 15 minutes. You’ll notice the color of the pickles turn from bright green to a duller shade.
Next, pack the jars with cut peppers, while also pouring the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more. Top with brine and more peppers as needed. Leave about a 1/2″ head space at the top of each jar. Lid the peppers.
*At this point for quick pickled jalapeños, simply place the jars in the refrigerator. They’ll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle!
Last, to can the peppers, in a large pot of boiling water, process the jars for 10 minutes.
If your jalapeños are canned, listen for the lid to pop – this means your jars are sealed and ready for long term storage at room temperature. If you’re going for a refrigerator quick pickle, the lid doesn’t need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
Preserving jalapeños is a great way to extend their shelf life so that you can enjoy them all year round. The process is simple: just wash your peppers, blanch them in boiling water, pack them into jars with a pickling solution, and store them in a cool, dark place until you’re ready to use them. Now you can enjoy fresh jalapeños all year long!
- 1 1/2 lbs (675g) Jalapeño Peppers
- 2 C (530g) Water
- 2 C (515g) Distilled White Vinegar
- 2 Tbs Fine Sea Salt
- 2 Tbs Cane Sugar
- 2 Fat Cloves of Garlic minced
- Sterilize three, 16oz jars and lids.
- Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
- In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for 15 minutes. You'll notice the color of the peppers turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
- Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar
A. If Canning:
- Bring a large canner or your largest stock pot of water to a boil (at least a 10 quart (9.5L)) pot. You want the pot large enough to cover the jars with about one inch of water and hold as many jars as can fit for processing.
- Place the jar lids in a shallow pan and pour boiling water over the lids. This softens the rubber seals and readies them for canning. Allow the lids to set until you're ready to lid the jars.
- Lid the peppers and gently twist the lid rings on the jars.
- Once the stock pot water is boiling, gently place the jars in the water and set a timer for 10 minutes and process the jars. After 10 minutes, remove the jars from the water, dry off with a towel and set aside to cool.
B. For Quick/Refrigerator Pickled Jalapeños:
- Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesn't pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.
Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator.
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