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From Market to Plate: Pickled Refrigerator Jalapeno Peppers

This week's BAFM recipe features even more ingredients readily available from our amazing vendors! This week we'll have 8 vendors, grilled pizza samples from local chef and food blogger Fran Hill (you can see all the yummy pizzas she's been practicing all week), the Mighty Mojo Coffee Co. truck, and an educational hive demo from B & L Honey! The beehive folks inspired this week's Pickled Refrigerator Jalapeno Peppers recipe!

*Note: several vendors have grown jalapenos of various heat levels to suit everyone's taste buds.

Pickled Refrigerator Jalapeno Peppers

6 ounces jalapenos (about 6)

1/2 cup distilled white vinegar

1/2 cup water

2 tablespoon honey

2 cloves garlic, peeled

1 teaspoon salt

Stem and thinly slice peppers. Rinse with cool water & drain.

Pack peppers into one pint sterilized canning jar or two 1/2-pint jars.

Combine vinegar, water, honey, garlic and salt in saucepan.

Bring to boil over high heat, whisking frequently.

After vinegar mixture reaches a boil, remove from heat.

Strain garlic from mixture and add to canning jar(s) with sliced peppers.

Pour vinegar mixture over peppers.

Add sterilized lid and ring and cool. Store in refrigerator for up to two weeks.

***NOTE***We recommend wearing gloves while slicing and processing jalapeno peppers. The burn of the capsaicin is real.

Properly sterilized jars are important for all canning projects. If you have any questions about the process, please consult the National Center For Home Food Preservation website.

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