Sam Arnold's Fort-style Pickled Jalapeños


  • 1 lbs medium size fresh jalapeños (12 – 16)
  • 3 1/2 cup cider vinegar
  • 1 3/4 cup water
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 2 1/2 tsp sesame oil
  • 1 tsp pickling spice
  • 3/4 cup coarsely chopped yellow onion
  • 3/4 cup coarsely chopped carrot
  • 3 cloves garlic, peeled, whole

Rinse the jalapeños and trim off the woody end from the stems. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapeños, onion, carrot, and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from the heat.

While still hot, transfer the jalapeños and pickling juice to a sterilized 2 – 3 quart canning jar or other glass container. Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.

Pickled Jalapeños Stuffed With Peanut Butter Ingredients:

  • 1/4 cup peanut butter (smooth or chunky)
  • 2 tsp Mango Chutney


Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the two halves attached at the stem end.

Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter chutney. Stuff the chiles with the peanut butter mixture and press the halves back together.

Arrange on a platter and serve.

Makes 4

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