Pickled Jalapenos - SO EASY + Chilihead Tip
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Preserve your jalapeno peppers for months, nor more wasted garden harvest! This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweetness, ready in only 10 minutes. Super easy to make and customize, with so many uses. Top your tacos, nachos, and so much more! I use these like CRAZY!
CHAPTERS:
0:00 Why you should make Pickled Jalapenos
0:19 Pickling is Super Easy
0:49 Important Tip - Gloves
1:04 Slice the Jalapenos
1:30 Fill the Jar
2:19 Make the Brine
3:26 Brine Variations
3:58 Boil
4:22 Pour Brine into Jar
4:52 Other Variations
5:16 Chilihead Tip - Extra Spicy
5:49 When will it be Ready?
6:14 Water Bath
6:30 Uses
6:58 What’s your favorite Use?
7:15 Other Pickling Recipes
THINGS YOU’LL NEED:
5-6 jalapeno peppers sliced
1 cup white vinegar
1 cup water
1 clove garlic smashed
1 tablespoon honey or use sugar
1 bay leaf
1 tablespoon pickling salt
1 teaspoon Mexican oregano
1 teaspoon peppercorns
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #spicyfood #cookingshow #pickling #jalapeno - แนวปฏิบัติและการใช้ชีวิต
What do you put Pickled Jalapenos on?
Almost everything! I love grilled jalapeños and Serranos ( seasoned) as well . I can eat those as a side dish .
Great on nachos! Classic. Although I like to add apple cider vinegar to the brine.
Sometimes I put them on fish tacos or quesadillas, add to a tomato jam or a bacon jam. Fri them, whole I fill the slit with oaxaca and cream cheese mix and fry, oh they are great lol. Blast of vinegar then get heat👍, tyvm tc
I made some loaded tater tots with spicy quest, bacon, and some leftover ground beef AND of course added some of my pickled jalapeños.
Burgers!
I find them great on grilled cheese sandwiches!
This is by far the easiest and tastiest pickled jalapeno I have found. I tried a few others before this recipe, but this outshines them all. Made them about a week ago and used them in omelets, deviled eggs and nachos. 100% will used this method again.
Thanks, Kevin! Glad you enjoyed it! And glad to be helpful.
My jalapenos are starting to turn red on my plant, i love red jalapenos because theyre sweeter with the same heat. Also good in spicy margaritas. 😊
Also if you have a vacuum chamber, you can pickle things faster. Pulls the air out the air pockets and replaces it with a vacuum pocket. So when you allow air to fill the chamber again that vacuum pocket sucks the brine into the jalapeno, makes it a lot faster
Excellent recipe! Thanks for sharing!!
Most excellent, thank you for posting!
I definitely did this last year. Can't wait for this seasons harvest.
Thanks a million for this easy recipe. Def gonna try it!
Definitely a recipe that I'm going to try.
My favorite recipe is simpler ... I use either Jalapeno or Serrano chilis, sliced in the same way as you. As well, I slice up a few garlic cloves, add them all to a canning jar, then cover with white vinegar, seal the jar then put it in the fridge for 24 hours. Then, I drain the vinegar (save for other uses) and re-fill the jar with soy sauce (I prefer the low sodium variety), re-cover the jar and put back in the fridge for a few days. That's all there is to it, and they last for months (if you don't eat them all).
Cheers
Give my recipe a try, and I am sure you will have a new favorite recipe! ;-)
Thank you for the very detailed video. Very well done and is much appreciated. I will be watching many more of your videos.
Nice. My mouth is salivating just watching that. I will definitely have to try it.
Thanks so much! I made them, and it came out great. It's a regular deal here from now on 😊
I did about 6 quarts of jalapeños from my garden last year and the one jar I simply quick pickled like this in the fridge were the best.
Boom! I love it.
Thank you and greetings from Spain. Your English is quite clear for my ears. "Piparras" are a Spaniard sweeter-than-hot pickled peppers we eat with beans and chickpeas. "Tapas" are called "pinchos" in the Basque country. Perhaps the most popular pintxo is the "Gilda" (named after Rita Hayworth). It is simple: one anchovie, one olive and a piparra (or a ring of pickled jalapeño if you like) skewered into a toothpick and drops of olive oil on.
Thanks for sharing this!
I love jalapeños! And I’ve always had a curiosity for pickling them. But I’ve always been very intimidated by the water bath process of pickling. This video gave me some instant inspiration! Thank you, sir.
We make pickled jalapeños every summer. My husband can't get enough. This year I grew Jalafuego peppers and wow, they are hot for jalapeños. Not only are they hot but super prolific.
Love a sweet pickled jalapeño too
My new go-to recipe! Simple, and a brilliant result every time..Thank you. I'm pickling jalapenos on an industrial scale. Greetings from sunny South Africa.
The oregano was nasty at first and then I found that I really enjoyed the combination on pizza. To the point I crave it! Great recipe.
Oh wow! Enjoy it now!
Thanks for sharing.. will definitely try this recipe.
Hope you enjoy!
I never thought about this, it was by nature just to buy it from the store. Thanks for the idea and video.
Hey Mike, this is an excellent video again. I have a fair amount of fresh Jalapenos in my garden and was wondering what to do with them. Your video was an inspiration. I appreciate that🌶🌶
Absolutely beautiful jar of jalapeños, love it and will definitely do this. I use them in almost everything I make. I have to be careful with spice because of everyone else that eats in my home but for me I like to do a hat or two for myself and will definitely drop a hotter pepper them there. Thank you for this great and easy recipe. :-)
Amazing video thank you 😋
Made it today. Added raw garlick at the end. Very delicious.
Cool, thanks for sharing
Thank you Chili Pepper Madness, I’m making this recipe right now. You’re AWESOME!
Enjoy!
Thanks for the recipe. I think I'm going to try this. One of the things I love pickled jalapenos on is cottage cheese with a little bacon crumbled in
WOA. That sounds amazing!! I need to give it a go. I never thought to try that. I will put in cherry tomatoes from time to time but never thought of the savory and spicy. Thank you!
Super cool how to video Mike.
i really love pickling peppers thank you
You are welcome. Enjoy!
I’ve been doing this for years but I don’t use a pan. I just build it all in the jar then toss in the fridge. For the best spicy pickles- use cucumbers, take bay leaf out, add a tbsp red chili flakes. Sooo good.
I like your video. The presentation creates a more calm approach to a task that is stressful for us beginners! 👏🏼😬💕
If you use a little alum or pickling lime to your pickle brine, they will be crunchy and crisp. You can also place onion rings, carrots, celery, other peppers such as any color bell peppers, serranos, and poblanos, Hatch chilies are great too. Make sure the glass jars are sterile by boiling them too, check to make sure that the lids and the rims of the jars are not chipped or dirty. Cleanliness is important.
And use a flat blade to remove air bubbles.
NO, Pickle Crisp
To avoid death please do NOT use Alum or Pickling lime unless you are a professional or have been trained by a pro granny or grandpa. Read on: Food safety experts say alum for pickling is safe, but ingestion of a single ounce (28.34 grams) can be deadly for an adult. Canners and others present in the kitchen should be careful not to inhale the powder or the fumes because of aluminum’s toxicity. Food experts emphasize that alum for pickling can be safely employed but it is not recommended, and its use is not strictly necessary. Another ingredient traditionally used to preserve the firmness of the produce is pickling lime, but food safety experts say lime, too, can be discarded from the recipe. Pickling lime, like alum, if used in the recipe should be entirely removed by a thorough rinse after the produce’s first soaking, and persons working on the recipe should avoid inhaling any dust from the lime.
@@Bushlore1 ok karen.
@@Bushlore1 Thanks for the lesson on using alum and lime. Very informative and useful information.
Thanks for this! I add pickled jalapeños to my guacamole (chopped a bit) to give it that heat elevation. I prefer them to fresh jalapeños in guacamole because they blend in better and they have a bit less heat for those who aren't as in love with the heat kick as I am. Typically, I leave my jar in the fridge at least a week, to really mellow, before using.
I tried your brine, it is perfect! Thanks for sharing.
Glad you liked it!
Thank You So Much.
You're most welcome!
Excellent video, been using these techniques for jalapeños and other peppers for some time. If you can find the seeds, pepperoncini is another great pepper to pickle.
Discovered fermenting a few years ago and fermented pickles are also
great.
Looks great, I'm gonna give it a go!
Let me know after. Enjoy!
Thanks for the info bud😊
Thank you so much for the recipe 🙏
Hope you enjoy!
Great recipe. Thanks.
My pleasure 😊
Love this recipe, it's so gonna happen soon at our house!
Awesome. Let me know what you think.
My go-to brine has been pickling salt, 50/50 apple cider and white vinegar, dill, black pepper corns, sometimes coriander, garlic, and some shaved onion. I'll have to try the bay leaf next batch!
Nice recipe. I will make this. Great for gifts. Thank you.😊
Definitely a great gift. Have fun!
I really love pickled jalapeños
Me too!
Killer recipe brother! Thanks! I’m adding whole cumin seeds and a Serrano pepper also!😎😎🔥🔥
Thank you for your love of the spicy peppers and sharing that love with us. My daughter is engaged to a Mexican fella who is showing us that "spicy bueno". Now my 13 year old loves pickled jalapeños on her Doritos. I will be trying this as soon as I get ahold of my local farmer.
Gotta catch the farmer for sure! =) Enjoy!
Thanks for the great video! Love your channel and your presentation. Best wishes for you and your family!
Thanks so much! =)
Love it Mike! Nailed it yet again.
Awesome, thanks!
I just fermented a jar of jalapenos last weekend. Now I'll have to try pickling a batch. Thanks for the video.
jalapeno beer? or like kimchi?
Excellent 👍
Ok I had to subscribe, the creamy jalapeño sauce video/recipe was a great success and brought me back for more. I can’t wait to try pickling my own jalapeños! Thanks 😊
Great! Thanks, Victoria!
👍Mike another good one waiting one more day before picking my jalapeño bush should get 2-3 jars worth, pulled cucumbers up today have room now, picking up plants tomorrow to fill empty spot. Found ghosts, habanero, jalapeño plants locally. Can grow almost year around
Thanks for this video. So hard to find crispy ones at the store.
Subscribed.
I really dig your channel, thanks for your content.
Thanks!
Thanks 👍 making some now 😊
Have fun!
Brilliant explanation! Congratulations! SADA,InDIA.
Many thanks!
Adding 1-2 tsp of lapsang souchong (smoked tea) is nice, and the tannins from the tea make things crispier. Also works great with fermented cucumbers. I use 1-2 tsp crushed sichuan peppercorns and 1-3 smashed cloves of garlic as well.
Thanks for the suggestions!
I love Lapsang souchong tea and of course sichuan peppercorns. Great tips. Thanks
Adding a hot pepper is good to spice it up if wanted. The jar will eventually even out everything to the same heat. I also like to put in pieces of carrot, onion and several cloves of garlic. The carrots also take on a bit of spice.
Looks great! Channel is growing!
Great recipe I love jalapeños in a bowl of beans or like you on pizza or sometimes on a sandwich
Thanks! Yes, great stuff!
at 6:23, at this pH it is probably shelf stable.
By that I mean that white vinegar is around 2.5. You made a 1:2 dilution. Thus, you are below pH 3. Food is shelf stable at pH 4,6 (because botulism cannot grow at such a low pH). So you really don't need to put it in the frige.
But yeah, this is a great way to preserve peppers for the winter. An old school way to preserve, but we need to relearn the methods of preservation of our ancestors and this method not only preserves, it adds flavors to the peppers. Win win, if you ask me 😁
thanks for sharing
You bet!
thank you very much my friend regards
Thank you too!
I made some yesterday right before this video popped up on my list. I have been adding sage, rosemary, and thyme (basically the poultry spice blend) at the store along with peppercorns and garlic. Your recipes are awesome.
Thanks, David!
How about some caper seeds ?
I use them in every thing! But pizza with jalapeños is my favorite with ranch dressing!❤😊
Yummo!
If you minus the bay leaf and oregano that is the recipe I use. I'm gonna have to try it this way. That looks good.
A trick I learned making salsa for all pepperheads... the juice from fresh tomatoes does an excellent job at neutralizing the capsaicin in hot peppers, even habanero.
you gotta try them in a salad!
i've been doing this a long time. fav dressing for this is a zesty italian.
Thanks
Love it 👍
Thanks!
I just fill a jar like 2/3 full of brine(1/2 water, 1/2 vinegar, 1tbps of salt per cup of sultion) and toss in jalapenos as I harvest them. works great.
they're delicious as a topping on hotdogs too.
Good stuff!
I had some leftover jars and brine and looked around to see if I could find something else to add. I found some HABANEROS! So I sliced them up and we’re pickling those too. We took the extra step of canning them mostly for the practice, there’s no way these last more than a month. It’s gonna be so hard to let these “rest” for a day or two. Thank you, as always!
So awesome!
Love your site!
Thanks!!
If you're also afraid of the spice, separate the pieces with more and less white pith.
I really really messed myself up one time.
Because i used all the "non perfect" cuts (with more white than green)
it was the spiciest thing i've ever made, unintentionally.
Looks good :)
I love them on a toast, you know the once you'd make with a griller toaster. Some tomatos sause/ salsa, taco sause, cheese and jalapenos, yummie
Great in so many ways!
Great stuff. 👍 Is funny how varying the heat level is with the jalapeños from the supermarket. Sometimes they have the heat you wish for, many times they don't. I've resorted to using the serranos for a steady guarantee of some heat.
This recipe looks to be full proof and easily implemented.
🌶❤️👍
Thanks. Yes, jalapenos have changed a lot, with different strains of the peppers that vary in levels of heat. Disappointing, actually. Serranos are a good alternative for the heat.
Latin America cuisine is simply delicious, great channel Compadre!
Thanks so much!
Thanks a lot . It's so easy to do and very delicious when l tried it the other day. Can l use frozen jalapeños to do another pickled pepper as l have a lot cut and frozen.
Yes, you can use frozen for this recipe. Works great, though they will be softer.
Nice!
Thanks!
i usually pickle via lacto-fermentation, i love the kinda funky fermented flavor
jalapeno beer? They have that right?
I make pickled peppers all the time and with sliced peppers you take half the salt and a little bit of sugar and add it directly to the peppers before you make the brine. It gives you a chance to add even more pepper and also allows the brine to more quickly pickle the peppers.
Yes, absolutely. It's how a lot of people start fermentation.
For pickling salt just look in the grocery store in the salt dept. I’ve always used picklin salt. It may have to do with the idione in table salt but
I use a very similar brine except I use a tablespoon of sugar sometimes if the jalapeños are unusually hot. I also use the brine as a base for my hot sauce. Great recipe!
Sounds great.
@Chili Pepper Madness I use my pickled jalapeños on everything. Nachos, eggs, Burritos, sandwiches, burgers, salads, tapanade, enchiladas, tacos, pasta salads, potato salad, and especially Mac & Cheese.
Good job
Thanks.
My wife and I pickle lots of peppers, we grow a large variety.
We also dehydrate lots grind and mix them for our shaker use on everything
Great to know and thanks for the input, Jack!
Ive made these before using up an over abundance of jalapeños from my garden, but I didn’t use the peppercorns or oregano in the brine. I’ll give that a try next time. I’ve only used them on burgers & they’re amazing!
Yes, I love them for burgers for sure.
How about some caper seeds ?looks bomb going to try this !!!
Great video, thank you for posting. I pickle all kinds of things, especially eggs. I have never used a solution less tha 75% vinegar and 25% water. I was always too scared of using a 50/50. Maybe I will give it a try next time👍.
Been canning peppers for 30 years, also my brother uses this recipe. I use 4 qts water to 1 qt Apple cider vinegar 5%. Never had a problem. I know this is way lower than USDA warnings. I can about 40 qts per year. I Boil liquid for 10 minutes. I’ve eaten canned quarts that were two years old. Peppers are slightly acidic anyhow. Not saying you should do this, but that’s what I do. Peppers are crispy.
@@DanielL-ty6pf any details on your crispy 2 year old canned pepper process/ recipe?
You have the perfect voice for sports radio or TV. Lol seriously if food was a sport this is what it would sound especially if you speed up the video. You sound like one of the guys that talk on golf too. ❤
Haha, never heard that before. =)
Great job just started pickling myself. Can you pickle without vinegar?
You can ferment instead with a simple brine solution, and it will make its own acidity. Here is a starter: www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
Here is a spin on pickled jalapenos...We have a fairly short growing season here near Calgary so I was not surprised to end up with a large amount of small green roma tomatoes two years ago. I decided to slice them up and pickle them. I added a dried ghost pepper to each jar and the rest is history. Pickled roma tomato with a personality....regards...
Thanks for sharing - awesome!
I'm also in Calgary...how are your peppers doing this year...??? Mine are only so-so with a lot of mites and thrips curling leaves and stunting plants....
Cold wet summer this year :( not surprised summer crops aren't doing well. Also IN Calgary.
Enjoy your recipe on your Jalapeño I normally put one table spoon of olive oil it softens my peppers
Hello Chili Pepper Madness Chef. I have one question, what kind of knife are you using that seems to cut so well? Just wondering as I use a ceramic one but it gets dull very quick. Thanks for this recipe! Making this along with the jalapeno creamy sauce tonight!
Hi, you really just need to get a good sharpener. I use an electric sharpener and sharpen when needed, but also use a honing blade. I should probably do this more, LOL. Enjoy!
Sup, I love that your adding seasoning.. I've been picking since was 10yrs old, my dad showed me, but only seasoning on other than peppers.. always done all vinegar heated and add to jars of peppers and chilies, add tbsp kosher salt to jar, halves, whole, rings ect.. shake a few seconds and wait for seal pop lol. Going to try this recipe, getting a bushel of jalapeno and a bushel of hot cherry peppers next Friday. So will do couple jars this way, other veggies, some 2-1 vinegar to water, some 50-50, sone pressure canned, and sauces ect.. fun and save money, and get ri eat lol, grandkids do with me, they got me a book last father's day canning and preserving anything? Something like that, never opened book🥺, prices and economy going to start more, and make garden bigger, get enough to eat some of everything but can double size. Tyvm tc 🎣
Sounds great. Yes, I like to get in a few flavors. I definitely love pickling lots of veggies.
@@ChiliPepperMadness actually fun on a rainy day, and money saved helps a lot. Ty
I like to put them in with cucumbers/pickles and beans
Thanks for the great video! I’m just getting started with pickling. I’m curious, why do some recipes call for a load of sugar and others don’t?
It's really optional, for desired sweetness. You can skip it, it just add a little.
@@ChiliPepperMadness Ah, okay, great - thanks a lot for your reply! I’ll follow your recipe for pickling jalapeños today!
Those look great, gonna be putting a few jars up for the winter. One you might like to try is just a plain salt pickle where you wash and roughly chop the chillies and and pack them into jars just with salt. Put a quarter inch of salt on the bottom of the jar, then an inch and a half of chillies, then a quarter inch of salt and so. Then just give the full jar a bang on a worktop to settle, put a lid on and leave them for a couple of months. You get a really deep, sweet-and-sour flavour that is just banging on a burger. All the best from the UK and thanks for posting!
Thanks, David. Yes, fermentation!
@@ChiliPepperMadness Should've guessed you'd know, lol. I made a batch with my home-grown Scotch bonnets last year, just so flavourful. But HOT! Nice channel btw, I have subscribed.
I appreciate it, David!
Good idea to set jar on a towel or trivet. That stone top has cracked a few jars for me from shock, especially if you close that lid too soon.
Nice video. I appreciated the 2nd half where you used "pepper" & "chilli" to vary the use of "jalapeños". Got in my ear and now I can't tell if I'm saying the same way or what's going on.
Good tip! I haven't had any problems personally, but it definitely can happen.
Mike thanks for the videos it was interesting. I have a question if you made this but gave the jars a water bath how long would they store for in the pantry. ? I’m still new at this.
Thanks, Jeff. Properly water bathed, they can last a year or longer in the pantry until opened.
@@ChiliPepperMadness Thanks for the fast reply. Mike is that a general rule if you water bath what your making you can count on a one year shelf life.
@jeffwindrim975 - when canning, be sure to wipe the jar rims REALLY well, otherwise you can have seals fail. Leave the jars sit, unmoved for 12-24 hrs. THEN take the rings off, wash your jars, label with date & contents and store WITHOUT the rings. You should EASILY see a year, 18 months or more. Just always put your newest batch BEHIND the older ones. If you're going to be stacking your jars, be sure to put at least a layer of sturdy cardboard between the layers. My preference is to store them in the boxes/flats they came in. Easy to move around that way, but mostly you're protecting the lower jars from losing their seal, resealing as a false seal & being contaminated. Good luck!