To preserve jalapenos, dry, pickle, or freeze them using a dehydrator, jars and freezer bags respectively. To freeze jalapenos, place them whole in a bag or chop them into slices first. However, the peppers tend to break down and get a little mushy once they are thawed.
Dry jalapenos for use later by hanging them by their stems in a dry location for several weeks or placing them in a food dehydrator. When using a dehydrator, cut the jalapenos into strips or rings first before laying them on the trays. To oven-dry jalapenos, place them on a baking sheet, and cook them at 100 to 135 degrees Fahrenheit with the oven door cracked open for several hours until they're thoroughly dried.
To preserve jalapenos through pickling, use salt and bottled vinegar. Salt helps to wick away moisture and bottled vinegar has a low acidic content, both of which help the pickled jalapenos to remain crisp. Use only whole spices such as allspice berries, clove and peppercorns to prevent powdered ones from clouding the liquid.
A good pickled jalapeno recipe calls for 1 pound of jalapenos, 1 chopped onion and 1/2 tablespoons of fresh chopped garlic. First, submerged the peppers in boiling water for four minutes, and then transfer them to a jar. Stuff the onion and garlic as well as basil, oregano and thyme for seasoning around the peppers, and pour in 1 tablespoon of extra-virgin olive oil.
In a saucepan, combine 1 pint each of white vinegar and water, 2 tablespoons of sugar and 5 tablespoons of salt, and bring the brine solution to a boil. Pour the brine into the jar, screw on the lid, and process the jarred peppers in boiling water for 15 minutes.