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
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.
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
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
Just tried this tonight with the peppercorns, sea salt, some dill weed and about 3 small garlic cloves for 2 16oz jars. Excited to see how it comes out!😁
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.
This is excellent! I’ve referenced back to this video several times now. We grow and freeze our own jalapeños. I’ve found a variety that is consistently just right for heat level… so now I don’t buy pickled jalapeños anymore! It’s also really great for a fresher tasting dill pickle chip if you exchange the oregano for fresh dill. Thanks for the tutorial!
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!
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...
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....
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.
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.
Man! They turned out perfectly. I put them in a cold cut salad for lunch and paired them with sautéed onions on a gooey cheese burger with bbq sauce and deli mustard/with horse radish for din din. It was to die for deliciousness. My friends will gobble them up on Friday in my tacos.@@ChiliPepperMadness
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.
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. :-)
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.
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 😊
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!
@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.
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!
@@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.
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🌶🌶
Give it a go! Also, I've got everything about canning peppers here: www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
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!
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.
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. ❤
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.
Love you stuff! I grow lots of hot peppers here in southern Colorado. Some of the jaapenos we grow are so hot hardly anyone but me will eat them. You have mentioned gardening, do you grow peppers? I ask because I am tasting a vast range in the heat of what is called a jalapeno! We also grow poblanos, serranos, and a thin very hot thing the seed company calls Red Rocket. We have even run across some pretty spicy poblanos! Always looking for the best seed, ya know.
Thanks!!! Yep, we keep a smaller garden now, growing under 20 pepper plants now. I like to a selection from milder to hot to play with, stuff I can't get at the store.
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.
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.
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
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.
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.
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!
👍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
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 🎣
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/
Yes, keep refrigerated. They will last many months this way typically. If you want to store them in a pantry, you'll need to process the jar in a water bath. Then you can store a year or longer in the pantry, but only until opened.
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 :)
Yes, it would, however I wouldn't recommend it if you had a chance to find fresh peppers. The texture and the flavor would be different + you would need to completely thaw the peppers first. I think nothing can beat the results achieved with fresh jalapeños!
@@ChiliPepperMadness Thanks, I had a bumper crop of all my peppers and threw them in the freezer. Guess I'll just make my cowboy candy. Thank you again. I refer everyone that I know to your channel.
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 😁
This I do, yes, though you can process in a water bath for make them shelf stable. They will last on the shelf years that way until you open them, then it is best to refrigerate.
@@ChiliPepperMadness Thank you! Thank you also for the video - I've been trying to figure our how to preserve the jalapenos I have growing in the greenhouse in the UK.
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!
Grew my own jalapenos this summer, I have a bunch, i will be making these today. Thank you for the recipe.
You are very welcome!
Fantastic. Love pickling all sorts of items. Love what you’re doing.
I find them great on grilled cheese sandwiches!
Wow great idea!
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.
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! ;-)
I never thought about this, it was by nature just to buy it from the store. Thanks for the idea and video.
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 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!
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!
Los pintxos son la mejor tapa de España sin discusión... me encantan las piparras, lo peor es esperar 3 meses a que esten en su punto :D
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.
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.
Nice. My mouth is salivating just watching that. I will definitely have to try it.
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 ?
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.
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 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.
Thank you for the very detailed video. Very well done and is much appreciated. I will be watching many more of your videos.
Just tried this tonight with the peppercorns, sea salt, some dill weed and about 3 small garlic cloves for 2 16oz jars. Excited to see how it comes out!😁
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
i usually pickle via lacto-fermentation, i love the kinda funky fermented flavor
This is excellent! I’ve referenced back to this video several times now. We grow and freeze our own jalapeños. I’ve found a variety that is consistently just right for heat level… so now I don’t buy pickled jalapeños anymore! It’s also really great for a fresher tasting dill pickle chip if you exchange the oregano for fresh dill. Thanks for the tutorial!
Wonderful!
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!
I just fermented a jar of jalapenos last weekend. Now I'll have to try pickling a batch. Thanks for the video.
Thanks so much! I made them, and it came out great. It's a regular deal here from now on 😊
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.
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.
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.
Trying this with 3 different peppers today. Jalapeños, Serrano & Fresno. Love the blooming tip. Gonna try that with a few jars of my jalapeños 😝
Love it. Let me know how it goes.
Man! They turned out perfectly. I put them in a cold cut salad for lunch and paired them with sautéed onions on a gooey cheese burger with bbq sauce and deli mustard/with horse radish for din din. It was to die for deliciousness. My friends will gobble them up on Friday in my tacos.@@ChiliPepperMadness
Sounds wonderful!
Thank you Chili Pepper Madness, I’m making this recipe right now. You’re AWESOME!
Enjoy!
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.
I definitely did this last year. Can't wait for this seasons harvest.
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. :-)
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.
Just tried this tonight I’m going to give it a couple days to soak in and get flavored and then I’ll try and come back and let you know how it goes!
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!
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.
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!
Thanks for the great video! Love your channel and your presentation. Best wishes for you and your family!
Thanks so much! =)
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🌶🌶
Love a sweet pickled jalapeño too
This is great! I'm new to canning and would love to see a canning version video of this same recipe!
Give it a go! Also, I've got everything about canning peppers here: www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Followed your instructions and pickled jalapeños 😊 Thank you .
You are very welcome!
@@ChiliPepperMadness 🙂
Thanks for the tips I'll let you know how they are in a week.
Thanks - enjoy!
you gotta try them in a salad!
i've been doing this a long time. fav dressing for this is a zesty italian.
Thanks a million for this easy recipe. Def gonna try it!
I tried your brine, it is perfect! Thanks for sharing.
Glad you liked it!
Excellent recipe! Thanks for sharing!!
Made it today. Added raw garlick at the end. Very delicious.
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!
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.
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. =)
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.
Love you stuff! I grow lots of hot peppers here in southern Colorado. Some of the jaapenos we grow are so hot hardly anyone but me will eat them. You have mentioned gardening, do you grow peppers? I ask because I am tasting a vast range in the heat of what is called a jalapeno! We also grow poblanos, serranos, and a thin very hot thing the seed company calls Red Rocket. We have even run across some pretty spicy poblanos! Always looking for the best seed, ya know.
Thanks!!! Yep, we keep a smaller garden now, growing under 20 pepper plants now. I like to a selection from milder to hot to play with, stuff I can't get at the store.
I use them in every thing! But pizza with jalapeños is my favorite with ranch dressing!❤😊
Yummo!
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.
Love it Mike! Nailed it yet again.
Awesome, thanks!
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?
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
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.
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.
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.
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!
👍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
Most excellent, thank you for posting!
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!
i really love pickling peppers thank you
You are welcome. Enjoy!
Brilliant explanation! Congratulations! SADA,InDIA.
Many thanks!
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
Can you re-use the brine?
Subscribed.
A lot of people continue to use their brine and just toss peppers into it as they go. It works, though not indefinitely.
Latin America cuisine is simply delicious, great channel Compadre!
Thanks so much!
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.
How about some caper seeds ?looks bomb going to try this !!!
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.
hi Sid, do you mean without the boil?
I’m going to try this recipe soon.I love the crispy peppers.I think I have been using too much vinegar 1cup water 2 cup vinegar it’s always too sour.
Thanks for sharing.. will definitely try this recipe.
Hope you enjoy!
Looks great, I'm gonna give it a go!
Let me know after. Enjoy!
I like your video. The presentation creates a more calm approach to a task that is stressful for us beginners! 👏🏼😬💕
Love this recipe, it's so gonna happen soon at our house!
Awesome. Let me know what you think.
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/
Good job. Is there a way to maybe give it some sweetness. Like cowboy candy peppers
I like to use a bit of honey, though you can add sugar as well.
Love it, but I pickled sliced peppers in pineapple juice.SO GOOD I CAN'T STOP EATING THEM.
Do they have to be kept in the fridge continuously? How long will they stay good in the fridge?Can I store them in the pantry? Thx!
Yes, keep refrigerated. They will last many months this way typically. If you want to store them in a pantry, you'll need to process the jar in a water bath. Then you can store a year or longer in the pantry, but only until opened.
Great recipe I love jalapeños in a bowl of beans or like you on pizza or sometimes on a sandwich
Thanks! Yes, great stuff!
Subscribed.
I really dig your channel, thanks for your content.
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 :)
Looks great! What is the shelf life? Does it need to be refrigerated before opening?
This will last many months in the fridge.
Thanks for the pickled jalapeños recipe. How long can you keep them?
These will last many months easily.
@@ChiliPepperMadness thank you 😀
Thanks I just made some with carrots. Onions and garlic and cauliflower .I use the same recipe. I use red pepper fakes.
Awesome! Enjoy!
❤ Absolutely fantastic recipe 1 question how long are these good for in the refrigerator?
Thanks! These will last many months in the fridge. Enjoy!
@@ChiliPepperMadness I just made 7 batches with your recipe gonna have fun eating these through the winter here in the Azores. 🤗 Thanks again!
Thank you so much brother
Thanks for this video. So hard to find crispy ones at the store.
Super cool how to video Mike.
Nice recipe. I will make this. Great for gifts. Thank you.😊
Definitely a great gift. Have fun!
Would this work with peppers that are already frozen? Thank you for everything you do.
Yes, it would, however I wouldn't recommend it if you had a chance to find fresh peppers. The texture and the flavor would be different + you would need to completely thaw the peppers first. I think nothing can beat the results achieved with fresh jalapeños!
@@ChiliPepperMadness Thanks, I had a bumper crop of all my peppers and threw them in the freezer. Guess I'll just make my cowboy candy. Thank you again. I refer everyone that I know to your channel.
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 😁
Do you have to keep the pickled jalapeños in the fridge? How long will they last? If I put them on the shelf in the garage how long would they last?
This I do, yes, though you can process in a water bath for make them shelf stable. They will last on the shelf years that way until you open them, then it is best to refrigerate.
@@ChiliPepperMadness Thank you! Thank you also for the video - I've been trying to figure our how to preserve the jalapenos I have growing in the greenhouse in the UK.
Thanks!Great ideas!
You are very welcome!
Delicious! May i ask why You dont add sugar to brine ? I though it could taste nice with this little bit of sweetness in it.
You can add sugar. Works great. I often do.