Side Dishes/ Vegetarian

Patrick’s Packed Pickled Jalapeno Peppers and Red Onions

Today, I made a batch of pickled jalapenos and red onions. I bought more jalapenos than I needed and they were starting to look a little sad. Rather than letting them go to waste, I decided to pickle them.

I’ve made pickles before, but this is the first time I’ve pickled jalapenos. Since this is a quick pickle, I didn’t go through the whole process of a water bath and sealing them. There were only 5 peppers, so it wouldn’t have been worth it to go through that whole process.

To do a quick pickle, all you have to do is put the prepared peppers (Audrey and I have a lot of fun coming up with the name), into a clean jar and then pour the prepared brine in to the jar and let sit at least 30 minutes. That’s it! They’ll keep in the fridge about a month, if they last that long.

If you grow peppers, and I suggest you do, try pickling them after your harvest. They go fantastic on or in anything you want add a little spice to. I’ve used these in eggs, on sandwiches, anywhere you’d like a little extra spice.

Patrick's Packed Pickled Jalapenos and Red Onions

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By Patrick Dulmage Serves: 15-20
Prep Time: 5 min Cooking Time: 10 min

Patrick's Packed Pickled Jalapenos and Red Onions


  • 5-6 Jalapeno peppers, sliced into 1/8" thick rounds
  • 1/2 red onion sliced
  • 1 Tbsp Kosher salt
  • 1 tsp coriander seeds
  • 1 tsp whole black pepper corns
  • 2/3 cup vinegar (plain, white wine... whatever suits your fancy)
  • 2/3 cup water



Combine the water, vinegar, onion, salt, pepper corns, and coriander seeds in a small pot


Bring to a boil, then lower to a simmer and cook for about 5 minutes


Meanwhile, put the jalapenos in a pint sized canning jar


Pour the hot vinegar mixture over the jalapenos and let sit


Let the jalapenos cool (as long as overnight), then store in the refrigerator

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