5 Ways To Preserve Jalapeno Peppers

Jalapeño peppers have become one of my favorite vegetables to grow and incorporate into meals lately!

They are such a versatile and popular ingredient in many cuisines, known for their spicy kick and vibrant flavor.

Some of my favorite ways to use homegrown jalapeño peppers include dicing them in tuna melts, candying them for use on tacos, sandwiches & more, topping pizza, other dips & more!

If you find yourself with an abundance of jalapeños and want to make them last longer, here are five effective methods to preserve them:

1. Freezing Jalapeño Peppers

Freezing jalapeños is a straightforward method that allows you to retain their fresh taste and heat for several months. Here’s how to do it:

• Steps:
• Wash and dry the jalapeños thoroughly.
• Slice or chop them according to your preference (whole jalapeños can also be frozen).
• Spread them out in a single layer on a baking sheet and freeze until solid, this is known as flash freezing.
• Transfer the frozen peppers into a freezer-safe bag or container, remove excess air, and seal tightly.
• Label with the date and store in the freezer for up to 6 months.

2. Dehydrating Jalapeño Peppers

Dehydrating jalapeños concentrates their flavor and allows you to enjoy them in various forms like flakes or powder. Follow these steps:

• Steps:
• Wash and dry the jalapeños.
• Slice them into thin rounds or strips, removing the seeds if desired.
• Arrange the slices on a dehydrator tray or baking sheet in a single layer.
• Dry according to your dehydrator’s instructions (usually around 135°F or 57°C for 8-12 hours) or in an oven on its lowest setting with the door slightly ajar.
• Once fully dried and brittle, store the jalapeños in an airtight container or grind them into powder for later use.

3. Pickling Jalapeño Peppers

Pickling jalapeños not only preserves them but also enhances their flavor with a tangy brine. Here’s how to pickle jalapeños:

• Steps:
• Wash and slice the jalapeños into rings or leave them whole with a few small cuts.
• In a saucepan, combine equal parts water and vinegar (white vinegar or apple cider vinegar) and bring to a boil.
• Add salt, sugar, and spices like garlic, peppercorns, and coriander seeds to the boiling mixture.
• Pack the jalapeño slices into sterilized jars and pour the hot vinegar mixture over them, leaving a half-inch of headspace.
• Seal the jars with sterilized lids and process in a water bath canner for 10-15 minutes (adjusting for altitude if necessary).
• Let the jars cool, then store in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.

4. Canning Jalapeño Peppers

Canning jalapeños allows you to store them for an extended period without refrigeration. Here’s how to can jalapeño peppers:

• Steps:
• Wash and dry the jalapeños.
• Pack whole or sliced jalapeños into sterilized canning jars, leaving a half-inch of headspace.
• In a saucepan, bring water, vinegar, and salt to a boil to create a brine.
• Pour the hot brine over the jalapeños, covering them completely and leaving the half-inch headspace.
• Remove air bubbles by running a non-metallic utensil along the inside of the jar.
• Wipe the jar rims clean, place sterilized lids on top, and screw on the bands fingertip-tight.
• Process the jars in a boiling water bath canner for 10-15 minutes.
• Allow jars to cool, check seals, label, and store in a cool, dark place.

5. Candied Jalapeños (Cowboy Candy)

Candied jalapeños, also known as Cowboy Candy, offer a sweet and spicy twist that pairs well with cheeses, meats, or as a standalone treat. These are a fan favorite! Here’s how to make candied jalapeños or click here for my full recipe.

• Steps:
• Wash and slice jalapeños into rounds or rings, removing seeds for milder candy.
• In a saucepan, combine equal parts sugar and vinegar (apple cider vinegar or white vinegar) along with spices like turmeric or celery seed.
• Bring the mixture to a boil, stirring until the sugar dissolves.
• Add the jalapeños and simmer for 4-5 minutes until slightly softened.
• Using a slotted spoon, transfer the jalapeños into sterilized jars.
• Boil the remaining syrup for an additional 5-10 minutes until slightly thickened, then pour over the jalapeños in the jars.
• Seal the jars with sterilized lids and store in the refrigerator for up to 1 month or process in a water bath canner for longer shelf life.

There you have it!

Preserving jalapeño peppers allows you to enjoy their heat and flavor long after the harvest season.

Whether you prefer them frozen, dehydrated, pickled, canned, or candied, each method offers a unique way to incorporate jalapeños into your favorite dishes throughout the year.

Experiment with these techniques to find the preservation method that best suits your taste preferences and culinary needs.