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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.


Reviews (3)

  • BarbL_1 24 Dec, 2012

    ... after reviewing my notes, and probably the most important factor in my sucess is that I was short on the cider vinegar and used 1/4c rice wine vinegar - original spice flavor to fill it out. Also, I used chunky sea salt in the brine stage.

  • BarbL_1 22 Dec, 2012

    I made this recipe to RAVE reviews and requests for more as holiday gifts last year. I used a mandolin to slice the cukes really thin and ommitted the celery seed because it just didn't smell right. Also used a combo of the orange habaneros and green jalapenos. Good luck!

  • Kimberley_Speake 20 Jun, 2008

    I tried to make these and they were really gross I'm sorry to say. I think if I left out the celery seed maybe they would have been ok.

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