Return to Content

Sherried Jalapeno Pickles

Sherried Jalapeno Pickles
0 votes, 0.00 avg. rating (0% score)
Print Friendly

These are the easiest pickles you will ever make. They do not need processing, but should be stored in the refrigerator to be kept crisp. These fiery peppers can be eaten plain or chopped and added to guacamole, salsa, or other dishes. The juice alone makes a fine hot sauce for table use.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


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


With the top of a sharp paring knife, pierce each pepper in several places to allow the vinegar to penetrate. Place in 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 one week. Then add more vinegar to replace what has been absorbed by the peppers.
Updated Thursday, August 25th, 2005

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111