Pickled Cucumbers and Jalapenos

Jalapenos range from mild to strong. They can be roasted, stewed, or, as in this case, pickled.

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/2 quarts
Pickled Cucumbers and Jalapenos

Source: Everyday Food, July/August 2003


  • 2 pounds Kirby cucumbers, sliced diagonally 1/4 inch thick
  • 4 red jalapenos, sliced diagonally 1/4 inch thick
  • 3 small onions, cut into 1/2-inch wedges
  • 3 tablespoons coarse salt
  • 2 cups cider vinegar
  • 1 3/4 cups packed light-brown sugar
  • 1 tablespoon mustard seed
  • 3/4 teaspoon celery seed
  • 3/4 teaspoon ground turmeric


  1. In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.

  2. In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.

  3. Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.


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