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RECIPE: Pickled Farm Fresh Jalapenos and Cucumbers

pickled jalapeno and cucumber

I’m the savory versus sweet type, so pickled anything is always my preference. Peppers and cucumbers are plentiful this time of year, so use this recipe to ensure that you can continue to enjoy these two varieties of produce well into Winter.


4 cloves of Lake Forest Farm garlic

2 cups of white vinegar

4 cups of water

6 tbsp of salt

2 tbsp of dried dill

1 tsp each of celery and coriander seed

1/2 tsp of black peppercorn

1.5 pints of Stonebranch MicroFarm jalapeno peppers, halved

1 lb of Sunny Side Up Farms pickling cucumbers

32 oz mason jar


Bring water to a boil then reduce to a simmer

Add garlic, cook for 5 minutes

Add vinegar and salt, bring to a boil and stir until salt dissolves

Remove from heat

Add peppercorns, spices and tightly packed jalapenos and cucumbers to jar

Pour liquid into jar, seal and let cool

Allow at least one week to pickle in refrigerator



aaronChef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a private chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.



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