Inserting jalapenos - how to bring their heat into the glass

Inserting jalapenos - how to bring their heat into the glass

Suitable jalapen pods

The jalapenos will stay in the glass for some time, so they have to hop into it fresh for this long shelf life. Select only the best pods for this.

  • only choose freshly picked pods
  • they should feel firm and crisp
  • sort out all fruits with bruises
  • also jalapenos, which rot in places

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Prepare glasses for their long use

Germs that are invisible to the naked eye can also hide in clean glasses. Therefore, all jars intended for the jalapenos should be sterilized. This is done by boiling them for about 15 minutes. However, the lids must not boil. They are placed in a saucepan and poured boiling water over them. They stay there for about 5 minutes.

Whole pods or fine rings?

The chillies must also be washed and dried well before being placed in them. Clean jalapenos can easily be inserted with the stems. These are then only removed when you continue to use them. But it is also possible to remove the stems before inserting them. If the recipe calls for it, the pulp cannot be cut into pieces, for example into slices about 5 mm wide.

Sharp, sharper, sharpest!

The sharpness of the pods is hidden in the white partitions inside the fruit and in the seeds attached to them. If some of the seeds and partitions are removed from the fruit with a sharp knife, the jalapenos will lose some of their fire. After all, not everyone can tolerate the burning sensation on the sensitive palate.

Even if jalapenos are mixed with other types of chilli during pickling, the overall sharpness changes. Together with mild varieties, they become more bearable.

Enriching flavors

Jalapenos have plenty of their own sharpness, other ingredients have to provide for other flavors. The brew in the glass can be sour but also sweet. Depending on the recipe, there are also different flavors that go well with the jalapenos. For example garlic, mustard or peppercorns, turmeric and intense herbs.


You can also divide the total amount of jalapenos into many small glasses. With the contents of some jars, you can experiment by adding your favorite spices or herbs.

Sour jalapeno recipe

Ingredients for 4 glasses of 250 ml each:

Original text

  • approx. 300 g fresh jalapenos
  • 400 ml of vinegar
  • 400 ml of water
  • 1 teaspoon salt
  • 1 teaspoon of sugar
  • 1 tbsp mustard seeds
  • Wash the jalapenos thoroughly and then dry them off.
  • If you want to completely insert the pods, poke a few times into the pulp with a sharp knife. Otherwise, remove the stems and cut the jalapenos into smaller pieces.
  • Put the chillies in prepared glasses.
  • Heat the remaining ingredients and let them simmer for about three minutes.
  • Pour the hot brew into the glasses.
  • Seal the jars tightly, turn them over and put them on the lid.
  • You can turn the cooled glasses the right way up and store them in a dark and cool place. After about four weeks, the jalapenos have taken on their optimal taste and can be eaten.
  • Tips

    When working with jalapenos, you should use food gloves to protect your hands from the burning heat.

    Recipe for sweet jalapenos

    Ingredients for 4 glasses of 250 ml each:

    • 300 g fresh jalapenos
    • 300 g of sugar
    • 200 ml of water
    • 200 ml of vinegar
    • 4 crushed garlic cloves
    • 1 teaspoon mustard seeds
    • 1 teaspoon turmeric
    • Wash the jalapenos, remove the stems and cut the pods into rings.
    • Distribute the rings between the four glasses.
    • Bring all other ingredients to a boil, then let the mixture cook for 10 minutes.
    • Pour the hot brew into the jars, close them and place them upside down on the lids.
    • After four weeks, enjoy the delicious jalapenos.
    • Storage and shelf life:

      Pickled jalapenos made according to the above recipes can be kept for a whole year. Store the cooled glasses in a cool and dark place. Due to its sharpness, the contents of a glass are rarely used up at once. Put opened jars in the refrigerator so that the remaining jalapenos can still be eaten.

      Conclusion for quick readers:

      • Suitable fruits: Freshly picked and crunchy jalapenos without pressure points and rotting spots
      • Jars: Sterilize all jars - without lids - by boiling them for 15 minutes
      • Lid: Put the lid in a saucepan and pour hot water over it; Let stand for 5 minutes
      • Preparation: Wash the chili peppers thoroughly and dry again
      • Preparation: Pierce the chillies several times with a sharp knife or remove the stem and cut the fruit into rings
      • Sharpness: For less sharpness, remove part of the seeds and the white partitions
      • Alternatively: Mix with milder chilli varieties, this reduces the overall heat
      • Flavors: The spiciness of the jalapenos can be combined with acidity and sweetness
      • Ideal companions: garlic, mustard and peppercorns, turmeric and flavorful herbs
      • Tip: distribute the amount over many small glasses; experiment with some glasses and add your favorite ingredients
      • Recipe: 300 g fresh jalapenos; 400 ml of vinegar; 400 ml of water, 1 teaspoon of sugar; 1 tsp salt; 1 tbsp mustard seeds
      • Step 1: Put the chillies in prepared glasses; Cook the remaining ingredients for three minutes
      • Step 2: Pour the hot brew into the glasses; Close the jars and turn them upside down
      • Step 3: Store cooled glasses in a cool and dark place and let them steep for four weeks
      • Tip: When working with chillies, food gloves protect against their burning heat
      • Sweet jalapenos: 300 g fresh jalapenos; 300 grams of sugar; 200 water; 200 ml of vinegar;
      • Flavors: 4 crushed cloves of garlic; 1 teaspoon mustard seeds; 1 teaspoon turmeric
      • Step 1: Cut the chillies into rings and fill them into glasses
      • Step 2. Cook the remaining ingredients for 10 minutes, distribute them while still hot on the jars and close them
      • Step 3: place on lid until cool; then let it sit for another four weeks
      • Shelf life: If stored in a cool and dry place, pickled jalapenos can be kept for one year

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