Quick. Easy. Delicious. You’re going to love these pickled jalapeños! Made with just a handful of ingredients, this simple recipe is perfect to make small batches of quick refrigerator pickled jalapeños – though you can scale up to make several jars or can them too. Pickled jalapeños add the perfect tangy, mildly spicy bite to tacos, burgers, eggs and more. I like to add them to a variety of salads. See more ways to use them at the end of this post. When our summer garden is overflowing with fresh jalapeños, this is one of my go-to ways to preserve them. If you want something a little sweeter, don’t miss my popular cowboy candy recipe (aka candied jalapeños). Beautiful fresh jalapeños from our garden Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission. Supplies Needed small to medium pot or saucepan cutting board and knife 1 or 2 glass jars for storage recommended: food-safe gloves for preparing the jalapeños optional: canning supplies Ingredients 1 pound of jalapeño peppers (about 8 to 12 large peppers) sliced into rings. You can also make this recipe using other types of peppers or chilis! 1 cup filtered water 1 cup white vinegar – or try 1/2 cup white vinegar and 1/2 cup apple cider vinegar for slightly sweeter, less sharp notes 1 to 2 Tbsp white sugar (sliding scale for personal preference) 2 tsp sea salt, kosher or pickling salt (not iodized table salt) 2 cloves fresh garlic, lightly crushed Optional: 1/2 tsp yellow mustard seeds YIELD: This recipe makes about 1 to 2 jars of quick pickled jalapeños (e.g. 1 quart jar or 2 pint jars) but the exact amount can vary depending on the size of your peppers and how tightly you pack the jars. RELATED: Looking for more ways to preserve jalapeños? Try our easy jalapeño honey, fermented hot pepper sauce, sweet ‘n spicy pepper jelly recipe, or homemade dried chili powder. Canning Pickled Jalapeños If you want to scale up, this recipe is also safe for canning! (I personally wouldn’t bother canning just a jar or two, especially since they stay good for several months in the refrigerator.) To do so safely, be sure to use vinegar with 5% acidity, and use at least a 50% vinegar-to-water ratio (or more) – such as 1 cup vinegar to 1 cup water, or even 1.25 cups vinegar to 1 cup water. See more detailed canning instructions below. Instructions 1) Prep Jalapeños Use caution when working with hot peppers! Work in a well-ventilated space, avoid touching your face, and consider wearing food safe gloves during prep. Wash the jalapeños peppers well, cut off the top stem portion, and then slice them into 1/8 to 1/4-inch thick rings. To make your pickled jalapeños less spicy, use a small paring knife to carefully core and remove the membrane and seeds before slicing them into rings. I prefer mine on the mild side so I try to remove most of it, but I don’t worry about removing every bit or seed. I like to gently core my peppers to remove some of the extra-spicy membrane and seeds before slicing them into rings 2) Quick Cook First combine the vinegar, water, sugar, salt, garlic cloves, and optional mustard seeds in a pot. Over high heat, bring brine mixture to a light boil. Add jalapeños to the hot brine solution. Return to a boil and simmer for 3 to 5 minutes, gently tossing the peppers to promote even cooking. The jalapeños will soften slightly and turn from bright green to a more muted olive green color, but with the quick cooking time, they stay nicely crunchy too! Remove the pot from heat and let the peppers sit in the warm brine for another 5 minutes before transferring them into jars as explained below. 3) Transfer to Jars Use tongs or a slotted spoon to transfer the cooked pepper rings into a jar first, lightly packing the jar. Once the jar(s) is full of peppers, ladle the hot brine into the jar until it’s full or the peppers are completely submerged. If you don’t have enough brine to fill your jar(s), simply top it off with more vinegar. Let the jars sit out at room temperature to cool for 1 to 2 hours before transferring to the refrigerator for storage. Since the brine is quite acidic, I recommend using a non-reactive lid such as a BPA-free plastic lid, stainless steel lid, or line the underside of a regular mason jar lid with parchment paper. If canning, process them right away (while they’re still hot). See canning instructions to follow. PRO TIP: You can enjoy your pickled jalapeños right away, but the flavor gets even better with time! For the most tasty results, I like to let them marinate at least 4 to 5 days in the refrigerator to let the flavors really develop. Pepper rings go in first, lightly packed in the jar then ladle in the brine Canning Instructions If you’re new to canning, please read up on the basics here. Since pickled jalapeños are processed for 10 minutes or longer, you don’t need to pre-sterilize your canning jars. Fill clean, warm canning jars with pickled jalapeños while they’re still hot. Leave 1/2-inch of headroom. Remove air bubbles from the jars with a canning bubble tool, chopstick, or clean butter knife.  Use a clean damp paper towel to wipe the rims of the jars clean before adding clean canning lids. Screw on rings to fingertip-tight only. Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process half-pint or pint jars for 10 minutes. To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet. When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) I like to use these leak-proof BPA-free lids for my refrigerator pickles. Storage and Shelf Life Refrigerator pickled jalapeños can stay good for up to a year, though the quality and texture is best if consumed within 2 to 3 months. Refrigerate at all times. Discard if mold or off odors develop.  Canned pickled jalapeños last for one year or longer when sealed and stored at room temperature – and are best stored in a cool dark location such as a pantry, cupboard, basement or root cellar. Refrigerate after opening and use within 3 months.  Ways to Use Pickled Jalapeños Pickled jalapeños are surprisingly versatile, adding a welcome pop of tang and spice to a wide variety of meals! Serve pickled jalapeños alongside tacos, burritos, tostadas, nachos, quesadillas, and more. Add them to burgers, hotdogs, and sandwiches including grilled cheese. I love to add chopped pickled jalapeños to a variety of salads including green salads, taco salad, egg salad, tuna salad, bean salad, pasta salad, or potato salad. Enjoy them with potatoes including loaded baked potatoes, or with egg dishes like scrambled eggs, omelets, quiche or frittata. Use them as a pizza topping (best after baking) or on homemade sourdough focaccia. Chopped pickled jalapeños are also a great addition to guacamole, salsa, spicy hummus, queso, marinades, other dips or spreads. Enjoy! I hope you and your family enjoy these delicious quick pickled jalapeños just as much as we do! Please leave a review once you give them a try, and let me know if you have any questions in the comments below. You may also enjoy: Quick Pickled Dilly Green Beans Recipe Best Cowboy Candy Recipe (Candied Jalapeños) Quick Pickled Red Onions (Easy Refrigerator Pickled Onions) Quick & Easy Refrigerator Pickled Peppers Recipe Best Bread and Butter Pickles Recipe Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. Print Easy Quick Pickled Jalapeños (Refrigerator or Canning) A quick and easy pickled jalapeños recipe, perfect for small batches of refrigerator pickles, or scale up and can them! Pickled jalapeños are tangy and mildly spicy – a delicious addition to tacos, burgers, eggs, salads, sandwiches and more.YIELD: This recipe makes about 1 to 2 jars of pickled jalapeños (e.g. 1 quart jar or 2 pint jars) but the exact amount can vary depending on the size of your peppers and how tightly you pack the jars. Servings 1 jar Ingredients1 pound jalapeños, sliced into rings (1 pound is about 8 to 12 large peppers)1 cup filtered water1 cup white vinegar (or try 1/2 white vinegar and 1/2 apple cider vinegar)1-2 Tbsp sugar (sliding scale for personal preference)2 tsp sea salt, canning salt, or pickling salt (not iodized table salt, especially if canning)2 cloves garlic, lightly crushed1/2 tsp yellow mustard seeds (optional) InstructionsPrepare Jalapeños Use caution when working with hot peppers! Work in a well-ventilated space, avoid touching your face, and consider wearing food safe gloves during prep.Wash the jalapeños peppers well, cut off the top stem portion, and then slice them into 1/8 to 1/4-inch thick rings.To make your pickled jalapeños less spicy, use a small paring knife to carefully core and remove the membrane and seeds before slicing them into rings. CookFirst combine the vinegar, water, sugar, salt, garlic cloves, and optional mustard seeds in a pot. Over high heat, bring brine mixture to a light boil.Add jalapeños to the hot brine solution. Return to a boil and simmer for 3 to 5 minutes, gently tossing the peppers to promote even cooking. Remove the pot from heat and let the peppers sit in the warm brine for another 5 minutes before transferring them into jars. The peppers will turn from bright green to a more muted olive green. Transfer to JarsUse tongs or a slotted spoon to transfer the cooked pepper rings into a jar first, lightly packing the jar. Once the jar(s) is full of peppers, ladle the hot brine into the jar until it’s full or the peppers are completely submerged. If you don’t have enough brine to fill your jar(s), simply top it off with more vinegar.For refrigerator pickled jalapeños, let the jars sit at room temperature to cool for 1-2 hours before transferring them to the refrigerator. Add a non-reactive lid such as stainless steel, BPA-free plastic, or line the underside of a regular mason jar lid with parchment paper. The flavor will continue to improve after a few days in the fridge! Canning InstructionsFill clean, warm canning jars with pickled jalapeños while they’re still hot. Leave 1/2-inch of headroom. Remove air bubbles from the jars with a canning bubble tool, chopstick, or clean butter knife.Use a clean damp paper towel to wipe the rims of the jars clean before adding clean canning lids. Screw on rings to fingertip-tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Once the canner returns to a rolling boil, process half-pint or pint jars for 10 minutes. To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet.Remove the lid and turn off heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. Storage and Shelf LifeRefrigerator pickled jalapeños can stay good for up to a year, though the quality and texture is best if consumed within 2 to 3 months. Refrigerate at all times. Discard if mold or off odors develop. Canned pickled jalapeños last for one year or longer when sealed and stored at room temperature – and are best stored in a cool dark location such as a pantry, cupboard, basement or root cellar. Refrigerate after opening and use within 3 months.  The post Quick Pickled Jalapeños: Easy Recipe for the Refrigerator or Canning appeared first on Homestead and Chill.

Read the original post "Homemade Lunchbox Snacks" on A Modern Homestead. Making homemade lunchbox snacks is so much easier than you might think, and so much better than anything from the store! From crunchy crackers to sweet treats and everything in between, this list has everything you need to build a lunchbox worth getting excited about! Homemade Lunchbox Snacks Packing lunches doesn’t have to mean grabbing... Read More The post "Homemade Lunchbox Snacks" appeared first on A Modern Homestead.

Read the original post "Easy Southern Fried Okra" on A Modern Homestead. This easy Southern fried okra recipe uses no cornmeal and no buttermilk, just simple pantry staples you already have on hand! Fry it fresh or bread and freeze a big batch for later. Either way you are going to love it! In the South, fried okra is a standard side dish for most meals. Especially... Read More The post "Easy Southern Fried Okra" appeared first on A Modern Homestead.

If you haven’t tried tomato jam before, you’re in for a treat! Our delicious tomato jam recipe is thick, sweet, savory, and perfectly spiced. It’s also surprisingly versatile! I love to eat it with homemade sourdough toast and goat cheese, scrambled eggs, potatoes and more. Tomato jam is quite easy to make, it just takes a little bit of patience… but is well worth the wait! This is also a fun and unique way to preserve fresh tomatoes from the summer garden to enjoy all year long. What is Tomato Jam? Tomato jam is a rich, sweet and savory tomato spread that often includes warm spices like cinnamon, ginger, and clove. I also like to include red chili flakes or powder in mine. It’s made by cooking down fresh tomatoes until they reach a thick, sticky, chunky consistency – condensing and enhancing the wonderful natural flavors of tomatoes even more. Tomato jam is absolutely delicious with toast, cheese and crackers, eggs, potatoes, burgers, and more. It reminds me of a chunky, extra-flavorful homemade ketchup (but is WAY easier to make). Don’t miss the list of ways to use tomato jam at the end of this post! The Best Tomatoes to Use You can make tomato jam with any kind of tomatoes, though it’s traditionally made with paste or plum tomatoes (like Roma or San Marzano). These meaty sauce tomatoes are less juicy than standard slicers or heirlooms, which will make your tomato jam come together into a rich, thick consistency more quickly. I usually make tomato jam with whatever I have growing in the garden – including a mix of romas, heirlooms, and cherry tomatoes. I simply cook and reduce it longer to help the extra juices evaporate and thicken the jam. The key is to use ripe tomatoes since they’ll have the best, naturally-sweet flavor. RELATED: Looking for more ways to preserve tomatoes? Don’t miss our 5-star easy roasted tomato sauce, homemade sun dried tomatoes, DIY tomato powder, or our freezer-friendly roasted tomato basil soup. Supplies Needed Large heavy-bottom saucepan or pot Cutting board and knife Measuring cups/spoons Canning supplies including jars, lids, a canning pot, etc OR freezer storage containers Ingredients YIELD: This recipe makes four 8-ounce jars of spiced tomato jam (or about 32 ounces) 4 lbs tomatoes (paste or Roma preferred, though you can use any kind) 1 1/2 cups brown sugar 1/4 cup bottled lime juice or lemon juice* (I like to use lime) 1 to 2 Tbsp fresh ginger, grated – or 1/3 to 2/3 tsp ground ginger powder (sliding scale for personal preference) 2 tsp sea salt, pickling salt or canning salt (not iodized salt) 1 tsp red chili flakes or 1/2 tsp cayenne powder 1/2 tsp cinnamon 1/4 tsp allspice or ground cloves *EXPERT TIP: If you’re canning your tomato jam, do NOT change the ratio of tomatoes and lime or lemon juice. If you’re not canning, you can substitute the lime or lemon juice with apple cider vinegar if you’d like. Instructions 1) Prepare Tomatoes Wash, core, and roughly chop the tomatoes. You don’t need to remove the skins (unless you want to). I never do! The skins add a nice bit of texture and contain significantly more nutrients, antioxidants, and fiber than the inner pulp. Without being overly meticulous about it, I do like to remove large pockets of seeds – leaving a lot of the seeds and excess juices behind on the cutting board as I pick up and transfer the chopped tomatoes to a pot. You certainly don’t need to remove ALL the seeds, but I don’t love an overly seedy tomato jam. Plus, your jam will thicken and cook much faster with less juices or “guts” in the mix. PRO TIP: Cut cherry tomatoes in half and gently squeeze out the seeds/guts before tossing them in the pot. 2) Cook and Reduce Add the chopped tomatoes to a large heavy-bottom pot along with the called-for sugar, spices, and lime juice. Stir to combine. Bring the mixture to a full roiling boil, stirring to ensure the sugar has fully melted, and then reduce to a medium-low heat. It will start out quite loose and juicy! Simmer uncovered until the tomato jam is thick and glossy, and the volume in the pot has reduced by at least half. This can take anywhere from 1 to 3 hours, depending on how juicy your tomatoes are, the size of your pot, and the heat level. (Mine usually takes about 1.5 hours when I use mostly romas, a little longer with slicers/heirlooms.) Keep in mind it will continue to thicken as it cools too. Stir regularly while the tomato jam is cooking to prevent scorching, especially towards the end as it gets increasingly thick and sticky. I like to use a silicone spatula that allows me to thoroughly scrape the sides and bottom of the pot. Once it reaches your desired consistency, ladle the hot jam into clean canning jars (see canning instructions below) OR allow it to cool some before transferring into storage containers to refrigerate or freeze. TIP: If you prefer a smoother tomato jam, you can use an immersion blender (or regular blender) to puree a portion of the jam… but I like mine chunky! Canning Instructions Since we’re processing the tomato jam for 10 minutes, you don’t need to pre-sterilize your canning jars for this recipe. If you’re new to canning, please read up on the basics here. Or skip to the freezing and refrigerator tips below. Once it’s finished cooking, transfer the still-hot tomato jam into clean warm canning jars with the assistance of a canning funnel. Leave 1/4-inch of headroom.  Use a clean damp paper towel to wipe the rims of the jars clean before adding clean canning lids. Screw on rings to fingertip-tight only. Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process for 10 minutes. To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet. When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) See storage tips and the best ways to use tomato jam below! Recommended process time for Tomato Jam in a boiling water canner.Process Time at Altitudes ofStyle and Jar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHot Pack (half-pints or pints)10 mins1520Table adapted from National Center for Home Food Preservation Storage and Shelf Life Store canned, sealed jars of tomato jam in a cool dark location for up to 18 months – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Store in the refrigerator after opening. In the refrigerator, tomato jam will last for up to 1 month (I recommend using within 2 to 3 weeks). Frozen tomato jam will stay good in the freezer for about a year, though it’s best quality if used within 6 months. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. Freezing Tomato Jam To freeze tomato jam, allow it to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze it in wide mouth pint or half-pint glass jars (not regular mouth, as jars with “shoulders” are prone to cracking in the freezer). Leave at least a half an inch of head space to allow for expansion as it freezes! For the best results, allow the containers of jam to fully cool in the refrigerator overnight before transferring to the freezer. Defrost frozen tomato jam in the refrigerator overnight before use. Ways to Use Tomato Jam Lately, I’ve been using this spiced tomato jam recipe to preserve tomatoes even more than our homemade tomato sauce or ketchup! I’ve found that it’s incredibly versatile and pairs well with so many things, including: Alongside eggs including scrambled eggs, quiche, frittata, and more. Spread on toast, bagels, biscuits, sourdough focaccia, or English muffins – plain or paired with cheese, eggs, avocado, and more. Much like ketchup, tomato jam is delicious with potatoes too. Enjoy tomato jam with cheese and crackers, or included on a charcuterie board spread. It’s especially tasty with soft cheeses like goat cheese, baked brie, ricotta, or cream cheese. On sandwiches and burgers. Sweet and savory tomato jam perfectly compliments veggie sandwiches, BLTs, turkey, chicken, ham, beef, and hotdogs alike. Tomato jam can also be mixed into homemade dressings, marinades, barbecue sauce, or brushed over meat as a glaze. Stir a spoonful into warm savory risottos, fried rice, orzotto, or stews to add depth. A jar of homemade tomato jam also makes a unique and thoughtful gift to share with friends and family around the holidays. Enjoy! Well friends, I sure hope you love my spiced tomato jam recipe as much as we do! Please leave a review once you give it a try, and feel free to ask questions in the comments below. You may also like: 13 Ways to Preserve Tomatoes: Recipes to Freeze, Can, and More Best Bread and Butter Pickles Recipe (Canning or Refrigerator) Easy Sweet ‘n Spicy Pepper Jelly Recipe (Canning or Freezer) How to Freeze Whole Tomatoes for Sauce, Soups and More Best Cowboy Candy Recipe (Candied Jalapeños) Print Best Spiced Tomato Jam (Canning or Freezer) Our delicious tomato jam recipe that thick, sweet, savory, and perfectly spiced. It’s also surprisingly versatile! Enjoy it with toast, cheese and crackers, eggs, avocado, potatoes, sandwiches, burgers, and more. This is a fun and unique way to preserve fresh tomatoes – safe for canning or the freezer. Course Condiment, Jam, Preserves, Sauce, SnackKeyword canning tomato jam, spiced tomato jam, tomato jam Prep Time 15 minutes minutesCook Time 1 hour hour 30 minutes minutesProcessing Time (adjust for altitude) 10 minutes minutes Servings 4 half-pint jars EquipmentLarge saucepan or potCutting board and knifemeasuring cups and spoonsCanning supplies including jars, lids, canning pot, etc OR freezer storage containers Ingredients4 pounds tomatoes, roughly chopped (Roma or paste tomatoes recommended to a thicker jam + shorter cook time – though you can use any kind including slicers, heirlooms, or cherry tomatoes)1.5 cups light brown sugar1/4 cup bottled lime juice or lemon juice (I prefer lime)1-2 Tbsp fresh ginger, grated – or 1/3 to 2/3 tsp ground ginger powder (sliding scale for personal preference)2 tsp sea salt, pickling salt or canning salt (not iodized salt)1 tsp red chili flakes or 1/2 tsp cayenne powder1/2 tsp cinnamon1/4 tsp allspice or ground cloves InstructionsPrep TomatoesWash, core, and roughly chop the tomatoes. (You don't need to remove the skins first, unless you want to.)Without being overly meticulous about it, I like to remove large pockets of seeds – leaving a lot of the seeds and excess juices behind on the cutting board as I pick up and transfer the chopped tomatoes to a pot. Less juices = the jam will thicken and cook faster. Cook and ReduceAdd the chopped tomatoes to a large heavy-bottom pot along with the called-for sugar, spices, and lime juice. Stir to combineBring the mixture to a full roiling boil, stirring to ensure the sugar has fully melted, and then reduce to a medium-low heat. Simmer uncovered until the tomato jam is thick and glossy, and the volume in the pot has reduced by at least half. This can take anywhere from 1 to 3 hours, depending on how juicy your tomatoes are, the size of your pot, and the heat level.Stir regularly while the tomato jam is cooking to prevent scorching, especially towards the end as it gets increasingly thick and sticky! Optional: if you prefer a smoother tomato jam, use an immersion blender (or regular blender) to puree a portion of the jam (I like mine chunky)Ladle the hot jam into clean canning jars (see canning instructions below) OR allow it to cool some before transferring into storage containers to refrigerate or freeze. Canning InstructionsTransfer the hot tomato jam into warm, clean canning jars with 1/4-inch of headroom. (Since it will process for 10 minutes, you don't need to pre-sterilize the jars.) Use a clean damp paper towel to wipe the rims of the jars clean before adding clean canning lids. Screw on rings to finger-tight only.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if neededOnce the canner returns to a rolling boil, process for 10 minutes. To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet.Remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Storage and Shelf LifeStore canned, sealed jars of tomato jam in a cool dark location for up to 18 months – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. Store in the refrigerator after opening.In the refrigerator, tomato jam will last for up to 1 month (I recommend using within 2 to 3 weeks)Frozen tomato jam will stay good in the freezer for about a year, though it’s best quality if used within 6 months. The post The Best Spiced Tomato Jam Recipe (Canning or Freezer) appeared first on Homestead and Chill.

Read the original post "The BEST Chicken Fajitas!" on A Modern Homestead. These easy Chicken Fajitas are the perfect Tex-Mex recipe for dinner tonight! Made with just a few pantry staples, the marinade whips up in just minutes! Marinate your chicken for as little as 30 minutes or overnight. Either way, this yields a tender mix of chicken, peppers, and onions that are ready to grill or... Read More The post "The BEST Chicken Fajitas!" appeared first on A Modern Homestead.