Sherried Jalapeno Pickles

Sam Jones/Quinn Brein


fresh, firm jalapeno peppers
sweet or dry sherry
apple cider vinegar


With the tip of a sharp paring knife, pierce each pepper in several places to allow the vinegar to penetrate. Pack peppers tightly into half-pint jars and add 2 tablespoons sherry to each (double this if you are using pint jars). Fill the jars with vinegar and cover. Do not process. Store in a cool, dark place for 1 week, then add more vinegar to replace what has been absorbed by the peppers.


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