I am 67 years old and have eaten jalapeños my whole life, a couple of years Ago I started growing Serranos and by far they are my favorite now and I happen to have 40 pounds that I need to put up so I’m going to do your recipe thank you
@@TeachaMantoFish All done and it turned out wonderfully! Thanks for the recipe, I used yours and three others. I am happy with all of them but my son will prefer yours because I didn’t put any sugar in it
Great video Bro. Thanks for sharing. I live in New Zealand and have planted my seedlings for the up-and-coming summer. I have 4 Jalapenos, (to be pickled), 2" Hungarian Hot Wax (to be pickled),2 Chilli Fire for my curries, (I cook a lot of them), 4 Cayenne (will smoke some for an evil hot sauce!) Thanks for your insights!
That’s going to be great! Let us know how the season turns out for you. Check out our streaky wrapped and smoked jalapeños too, those would be great too.
I just ran across your video while looking for recipes for the upcoming garden season. Im very new to canning 59(but have been around it all my life but never had an interest) I must say your video is very informative and attention to detail for someone new. This past winter i ordered books and watched videos and I told myself im going to do this. March i bought an Electric canner and i have been going to town😊 Im going to try your guys recipe when there's fresh jalapeños in my area. Thanks again
Thanks! That was fund for my boy and I. I had to explain the reference to him though. Long before his time, I'm sure some of the younger crowd might not get it. :)
Loved the video mate. The Forrest Gump mock scene at the beginning was choice. Thanks for the recipes. Cheers. I am from Melbourne, Australia and I grow Jalapeños, Habaneros, Cayennes, Meczla Americana and Rococo Chillies. Love my chillies. I make chilli jam, chilli paste and chilli powder but haven't pickled chillies before so I plan to try them from your excellent recipe. Also, your pickling tools are great. Can you send me the link as it doesn't show up in the video. Thanks again I really enjoyed your presentation and your personality is most congenial.
So glad you got something good from the video. I’ve spent a lot of time in Ozzie Land. Love it there! There is a link in the description of the video to the tools. Let me know if it doesn’t work for you. Cheers Mate!
Sugar helps preservation & really brings the flavors out. Rounds out the heat beautifully. My version of a Mexican street taco pickle I add thin sliced radish & carrot! Radish adds a different hot & carrot a nice sweet crunch. I came to check it out cuz I'm stuck from a back injury so I'm living vicariously through other home chefs😊
This is totally not backed up with any sort of imperial research at all, rather it is just my personal experience. I used to suffer a great deal from Chronic Bronchitis several times a year. My sister from another Mister gave me some advice at one point and told me to start eating jalapeñoes on anything and everything I can think of. She suggested it might help and, boy, was she absolutely right about that! I started adding jalapeñoes to everything from hamburgers, hot dogs, steaks, salads, pizza and just about everything else in between. When i started eating jalapeñoes i began to have way fewer bouts of Bronchitis. I still have it maybe once a year, but that beats having it every other month or so like before! I swear by this and i believe it has something to do with the Capsaicin that is prevalent in hot peppers! Cant hurt to put ones faith in natural sources! I was trying just this morning to figure out how to store up on jalapeñoes when God drew me to this video! Yes, He did, I swear! I can't thank y'll enough for making this great video!!! God bless y'll!!!
There certainly are health benefits to jalapenos. I've heard of digestive benefits and they are high in certain vitamins that can be hard to get naturally. I'm very happy you got something out of the video. There are more of my Jalapeno videos on the channel too. I love jalapenos on everything too. God is great!
After canning a cooling how long are these good to store for an is it ok to store at room temp ? Great video just got my Hungarian wax pepper plants an jalapeños in the ground for this season
In my canning experience they will lose their crunch factor. Flavor can keep getting deeper & yummier though. I just prefer crunch. Mrs Wages picking mix or salt is a simple add in that keeps the crunch really well. For the best lasting crunch I found it was well worth my time to use pickling lime. It takes a bit to soak in lime & then soak & rinse but wow on crunch. 😊
That’s the time to preserve shelf stable. I’d think you could maybe do less if stored in the fridge and check closely upon opening. Be careful though. Maybe consider a cold pickle.
Hi It was so easy and nice. If I am not wrong, u just gave them hot water bath and didn't kept them for 10 days. So they are ready after hot water bathe .?
Hello, love your video. That’s a lot of peppers. Wow. I’m only making 50 jalapeños, whole in a jar. So my question is how much vinegar, water and salt do I need?
Is it absolutely necessary to do the hot water bath for 15 minutes??. . I've done mine and the jars sealed without doing the 15 minute bath... what happens if this step is not done?.
I am looking forward to using this recipe this weekend for some Ho Hungarian Wax peppers and Serranos i am growing... Quick question on the Whole Peppers --- Do you poke a hole in them first, or is the Brine able to penetrate them without it?... Thanks..
I just did a water bath for some pickles for my first time and they seemed to seal right up. I did this like you did even though everywhere on the internet says submerge jars under 1-2inches of water while in the bath. Can you confirm that your jars are still good after a year or however long doing it this way?
@@smokethis785 can confirm it. There used to be variance of opinion on cover or don’t cover. A lot of the old school canners (ask any Amish or Mennonite) say don’t cover. I believe it helps prevent seal problems. It certainly makes no difference in sterilizing if you follow the times. Steam coming off the water is actually hotter than water. IMO that means the weakest point, the lid seal) is steamed hotter than when submerged. Just my thoughts, you do you. Too many canning police out there in the world. 😄
@@TeachaMantoFish I really appreciate the reply. I found a someone who doesn’t even water bath and says since vinegar with salt/water gives less than 4.6 ph that the acidity alone (and by only pouring in boiling brine no water bath) keeps these things shelf stable. Highly recommend you get ph strips like I did to test this for yourself. They said furthest they kept on shelf is 7 years using this method for pickles! Only a few things you can do this safely using this method but that means you could skip the water bath if you want. But I completely agree the steam for sure does the job too. Reddit is such a cesspool I completely ruined a batch bc everyone is just a stickler for the “rules” and bc my pot wasn’t big enough I doubled the time in water bath based on the fear mongering on there. Pickles came out complete mush. So, for me boiling brine is the way to go especially if you want to save time! If I do a water bath again I will only be doing it for the allotted time and nothing more lol even if they aren’t submerged
I make refrigerator sweet pickles. I’m considering using the same brine for sliced jalapeño. I like spicy things but not super hot. I would guess I’m about a 7 out of 10.
Hi! Ive always wanted to make my own, since I eat store bought pickled jalapenos all the time, but I'm quite nervous about doing it myself, and most of the other videos I've watched have been quite strict with how to do it, it was refreshing to watch this video, made me feel a lot more comfortable in trying this myself!! :) I'll probably check out more of the channel I was just wondering, could you put the jalapeños into the boiling vinegar water before you put them in the jar, rather than boil them in the jar? Or is it strictly to do it in the jar? Just wondering since I'm limited in tools and the money to buy the tools needed. Hope u see this and have a good day! :))
I agree, others can make this such an intimidating process, but if you do the research and do what makes sense based on that it is much easier than some let on. USDA is a great guidance tool too. I think you could try it that way and see if it works.
Don't be afraid to try it if your doing the water bath canning it's very simple start out with clean jars or new you don't have to sterilize them just was and dry . Pack your jars . Boil a pot of water to boil packed jars put lids on jars but not tight boil jars for about 15 mins then take jars out then with towels tighten lids down and wait for them to cook off you will hear and see the button in middle of lid pop and make. An indent when that happens they are sealed if that doesn't happen take kid off and make sure there's nothing on rim of jar or on lid then clean it and out back in pot again and do it over . Don't worry about spoilage if you product should go bad you'll know it by foul odor or color and leaking lid etc . Just enjoy what you did
Hi Teach a Man to Fish. Love ya work. Just a bit of confusion regarding the volumes of salt and sugar, they seem to conflict throughout the comments. If making 1 gallon of pickling juice - use 1/2 gallon water, 1/2 gallon white vinegar. Please confirm is it 1/2 cup salt, 3 tablespoons sugar or is it 1 cup sugar and 3 teaspoons salt. Thanks
If doing them cut like a pickle, will they stay crunchy? I have an uncle who is fighting cancer and he requested some and I said I would find a good recipe.
When I go out to California, I stop by my favorite taco truck, and they'll add a whole pickled jalapeno that has sliced carrots with it. I was surprised to see...or feel...the heat in the carrot. It was hotter than the pepper.
Was making pickled jalapeños, cut my fingertip off, so now i'm sitting here holding my hand in the air, watching tutorials on how to make em better lmao
Speaking from experience and not wearing gloves while preparing the peppers... don't finger the Va Jay Jay afterwards... because it is not a pleasant experience for her or you. Always wear gloves folks!
I am a brand new beginner and I just wanna thank you for giving a very educated short video
You are welcome, thank you for watching. I’ve got several jalapeño videos you can look at for more.
Lol I laughed at your intro, I just rewatched Forrest Gump last week.
You and your wife are so cute! Love the video. Great job.
I am 67 years old and have eaten jalapeños my whole life, a couple of years Ago I started growing Serranos and by far they are my favorite now and I happen to have 40 pounds that I need to put up so I’m going to do your recipe thank you
That is awesome! Please let us know how it turns out. Diced fresh Serranos are my favorite on pizza.
@@TeachaMantoFish All done and it turned out wonderfully!
Thanks for the recipe, I used yours and three others. I am happy with all of them but my son will prefer yours because I didn’t put any sugar in it
2:26-2:31 I have to wonder if he was thinking EXACTLY what I was thinking ! 😏😉😂🤣😁 Great video and I love the banter 💪🏾💪🏾
Of course! 🤣🤣🤣
@@TeachaMantoFish 😂🤣 And just for that, you have just earned yourself a new subscriber sir !!!! 💪🏾💪🏾
Very nice video's it was beautiful to watch and easy steps' thank you and many blessings
I'm so happy you got something from the video, its why we do it. Thank you for the feedback.
Im looking for this video every year 😁 3rd year in a row, lets canned it! Thanks.
@@martinpavolka2015 that’s great! I’m glad it has worked for you. ❤️
I will have to make some of these, Looks Great !
only watched 10 secs and already know im going to like the video
I was not confident in the water bath method until I ran into your encouraging video, thanks!
@@roseroberts229 great! Works like a charm.
WOW! That was a lot of jalapeno prep.
Worth it!
Beautiful garden plots there bud.
Thanks! That was a good year. Some are better than others.
Great video Bro. Thanks for sharing. I live in New Zealand and have planted my seedlings for the up-and-coming summer. I have 4 Jalapenos, (to be pickled), 2" Hungarian Hot Wax (to be pickled),2 Chilli Fire for my curries, (I cook a lot of them), 4 Cayenne (will smoke some for an evil hot sauce!) Thanks for your insights!
That’s going to be great! Let us know how the season turns out for you. Check out our streaky wrapped and smoked jalapeños too, those would be great too.
thank you this is great since I need to pickle, dry and ferment my bumper crop of hot peppers from my garden.
I just ran across your video while looking for recipes for the upcoming garden season. Im very new to canning 59(but have been around it all my life but never had an interest) I must say your video is very informative and attention to detail for someone new. This past winter i ordered books and watched videos and I told myself im going to do this. March i bought an Electric canner and i have been going to town😊 Im going to try your guys recipe when there's fresh jalapeños in my area.
Thanks again
That is great! Please come back and let us know how it turns out.
Oh I will
😂😂😂 Thank you for the good laugh with the take on Forrest Gump. Want to try these recipes.
I add carrots a bay leaf,1/4teaspoon each of mexican oregano,mustard seed,black pepper corns and pickle crisp to each jar. you'll love it.
That does sound good!
Love the into!
Thanks! That was fund for my boy and I. I had to explain the reference to him though. Long before his time, I'm sure some of the younger crowd might not get it. :)
Love the Gump reference. ❤
Mate I liked this video on the intro alone! 🤣 the rest of the vid was great too. 🔥
I’m glad it entertained!
Loved the video mate. The Forrest Gump mock scene at the beginning was choice. Thanks for the recipes. Cheers. I am from Melbourne, Australia and I grow Jalapeños, Habaneros, Cayennes, Meczla Americana and Rococo Chillies. Love my chillies. I make chilli jam, chilli paste and chilli powder but haven't pickled chillies before so I plan to try them from your excellent recipe.
Also, your pickling tools are great. Can you send me the link as it doesn't show up in the video.
Thanks again I really enjoyed your presentation and your personality is most congenial.
So glad you got something good from the video. I’ve spent a lot of time in Ozzie Land. Love it there!
There is a link in the description of the video to the tools. Let me know if it doesn’t work for you. Cheers Mate!
I was taught that safe water-bathing requires the water be at least an inch over the top of the jars.
Well my mother canned all her life and I really never saw her put the water that much over the tops
Your kitchen= your rules
I just did it with one inch below the Jar and it did fine for 15 minutes.
Thumbs Down!
He did. Just go into the video description bellow.
Daaaang, beautiful jalapeños
This video took the mystery out of canning for me, thanks!!
Glad you got something out of it.
That intro was great!
😮 over the lids is asking for leakage💯👍
@@michaelking6895 I agree
I love your enthusiasm, new to the channel🥰
Thank you!!! 😃
I liked that video thanks
As soon as I seen the Forrest Gump skit I hit the like 👍🏻 button lol
Me too!! ahahah
So do I!!!😆
I Love how you ended it
My mom used to pour the boiling water up to the liquid level of the jars. Boil. Never a problem
Great video and thanks for sharing!
Great video!! Intro is the best!! Your eyes are the bluest blue I’ve ever seen! Goes nicely with the green in the peppers!! Lol
That was a fun one to make. Thank you for watching.
Celery is good in the mix too
I bet that would add a great flavor!
Sugar helps preservation & really brings the flavors out. Rounds out the heat beautifully. My version of a Mexican street taco pickle I add thin sliced radish & carrot! Radish adds a different hot & carrot a nice sweet crunch. I came to check it out cuz I'm stuck from a back injury so I'm living vicariously through other home chefs😊
What vinegar (%?) R u using?
How much salt & sugar?
Awesome thanks! Just to know when can we start eating them after the cooking? Thanks
Immediately
Great video...tons of hints. Thanks
We are very happy you got something from the video. 😄
The knife and wipe is what every other channel misses, exceptional job, you missed adding a Carolina reaper but still 5 out of 5.
how long is its shelf life
Years. I’ve not had them go bad.
Will be trying this soon
Let us know how it works out for you. I’m still eating off this batch.
Thanks 👍
How long are they in the hot water bath?
Put in and bring back to a boil, process 10 mins and then let cool
How long do you waterbath
This is totally not backed up with any sort of imperial research at all, rather it is just my personal experience. I used to suffer a great deal from Chronic Bronchitis several times a year. My sister from another Mister gave me some advice at one point and told me to start eating jalapeñoes on anything and everything I can think of. She suggested it might help and, boy, was she absolutely right about that! I started adding jalapeñoes to everything from hamburgers, hot dogs, steaks, salads, pizza and just about everything else in between. When i started eating jalapeñoes i began to have way fewer bouts of Bronchitis. I still have it maybe once a year, but that beats having it every other month or so like before! I swear by this and i believe it has something to do with the Capsaicin that is prevalent in hot peppers! Cant hurt to put ones faith in natural sources! I was trying just this morning to figure out how to store up on jalapeñoes when God drew me to this video! Yes, He did, I swear! I can't thank y'll enough for making this great video!!! God bless y'll!!!
There certainly are health benefits to jalapenos. I've heard of digestive benefits and they are high in certain vitamins that can be hard to get naturally.
I'm very happy you got something out of the video. There are more of my Jalapeno videos on the channel too. I love jalapenos on everything too.
God is great!
@@TeachaMantoFish AMEN, BROTHER, AMEN! God is indeed great!!! He is my Rock!!!
@@TeachaMantoFish I love your videos. Keep em a-comin!!! This ole redneck broad loves the heck outa them!!!
That intro was funny 😄
Not everyone will get it.
What are the measurements to the sugar and salt
It is in the description of the video. Let me know if you can’t see it.
After canning a cooling how long are these good to store for an is it ok to store at room temp ? Great video just got my Hungarian wax pepper plants an jalapeños in the ground for this season
They will be safe for years and years. They’ll
Just get a stronger “canned taste” . I bet they’ll go decades.
In my canning experience they will lose their crunch factor. Flavor can keep getting deeper & yummier though. I just prefer crunch. Mrs Wages picking mix or salt is a simple add in that keeps the crunch really well. For the best lasting crunch I found it was well worth my time to use pickling lime. It takes a bit to soak in lime & then soak & rinse but wow on crunch. 😊
How long do you boil them?
About 10 mins after rising back to boil.
Great Video! Do you screw the lids on tight before you put the jars in the Boiling Water?
@@Houtexan26 finger tight
Thx for watching!
Thank You 🥰
Thank you. Great.
Do these seal to where they are shelf stable?
@@erickoelsch5894 yes
Try adding some tumeric to a couple of jars..(1 tsp. per jar) will add crunch and firmness to the peppers....
Excellent Gump reference😜
When the Jalapeños start to roll in! 🤣
Great video! Keep it up!
How much salt and how much sugar did you add to the quart orpint jars? Thanks
1/2 teaspoon salt, teaspoon of sugar.
@TeachaMantoFish Thank You
@@brigond1 let us know how it turns out.
@@brigond1 might want to try 1/4 teaspoon of salt if you are salt sensitive
Love this videos thank you so much
can you used distilled white vinegar?
Yes, a little less flavor but completely ok.
what is the quantity of vinegar and salt?
If you go down in the video description there is a recipe that gives those amounts. Thank you for watching.
How long in the hot water bath
About 10 mins after it returns to a boil when the jars are put in.
Great Forest Gump reference 😂
Thanks for the video! How long do you boil them for?
I do 20 mins with vinegar add.
is there any reason to keep them boiling for 15 minutes? Csn it be less for them to maintain some crunchiness? Thanks!
That’s the time to preserve shelf stable. I’d think you could maybe do less if stored in the fridge and check closely upon opening. Be careful though. Maybe consider a cold pickle.
How long do they last using this method of canning? Thanks
Years
Is there no need to dry the boiled hot lids once they come out of the water?
what do we do if we want them to have a crunch to them? ♥️
I think I have a cold pickle recipe video too. That is much crunchier.
Good stuff
Thanks!
Hi
It was so easy and nice. If I am not wrong, u just gave them hot water bath and didn't kept them for 10 days.
So they are ready after hot water bathe .?
Yes
How long do they last unopened
Years
Hello, love your video. That’s a lot of peppers. Wow. I’m only making 50 jalapeños, whole in a jar. So my question is how much vinegar, water and salt do I need?
We eat a lot of jalapeños. 😃
1/2 gallon water 1/2 gallon vinegar 3 tbs salt 1 cup sugar.
How long do you wait until you can eat some?
@@desiraejenks2608 2 minutes! They are ready when you are as soon as you make them.
Is it absolutely necessary to do the hot water bath for 15 minutes??. . I've done mine and the jars sealed without doing the 15 minute bath... what happens if this step is not done?.
Do you tighten the lids before or after boiling?
Finger tight before
@@TeachaMantoFish then really tight after boiling?
@@theresahewitt9566 no, you should mess with it after, the vacuum will pull it tight. Some people even take the rings off.
I am looking forward to using this recipe this weekend for some Ho Hungarian Wax peppers and Serranos i am growing... Quick question on the Whole Peppers --- Do you poke a hole in them first, or is the Brine able to penetrate them without it?... Thanks..
I don’t poke a whole. It soaks in in its own.
I just did a water bath for some pickles for my first time and they seemed to seal right up. I did this like you did even though everywhere on the internet says submerge jars under 1-2inches of water while in the bath.
Can you confirm that your jars are still good after a year or however long doing it this way?
@@smokethis785 can confirm it. There used to be variance of opinion on cover or don’t cover. A lot of the old school canners (ask any Amish or Mennonite) say don’t cover. I believe it helps prevent seal problems. It certainly makes no difference in sterilizing if you follow the times. Steam coming off the water is actually hotter than water. IMO that means the weakest point, the lid seal) is steamed hotter than when submerged. Just my thoughts, you do you. Too many canning police out there in the world. 😄
@@TeachaMantoFish I really appreciate the reply. I found a someone who doesn’t even water bath and says since vinegar with salt/water gives less than 4.6 ph that the acidity alone (and by only pouring in boiling brine no water bath) keeps these things shelf stable. Highly recommend you get ph strips like I did to test this for yourself. They said furthest they kept on shelf is 7 years using this method for pickles! Only a few things you can do this safely using this method but that means you could skip the water bath if you want. But I completely agree the steam for sure does the job too. Reddit is such a cesspool I completely ruined a batch bc everyone is just a stickler for the “rules” and bc my pot wasn’t big enough I doubled the time in water bath based on the fear mongering on there. Pickles came out complete mush. So, for me boiling brine is the way to go especially if you want to save time! If I do a water bath again I will only be doing it for the allotted time and nothing more lol even if they aren’t submerged
@@smokethis785 I like a cold pickle too. Make the brine and refrigerate the whole time. Talk about crisp…. The pH makes that safe too.
I make refrigerator sweet pickles. I’m considering using the same brine for sliced jalapeño.
I like spicy things but not super hot. I would guess I’m about a 7 out of 10.
My plan is to harvest a shit ton of red ones and then pickle them & give them out to friends and family
Excellent plan!
Hello! How long do I leave the jalapeños in the pickling solution?
These look delicious! I've made them with Apple Cider Vinegar. What are your thoughts on that choice?
That would be nice too, they’ll just be darker looking.
@@TeachaMantoFish I do like the taste with the ACV and yeah, a bit darker in color. But was curious to hear your thoughts on it. Thank you.
@@AndrewDAngeloCCpod I agree, the flavor is a bit more complex and deeper. Distilled vinegar, while cleaner looking, has less complex flavor.
Hi! Ive always wanted to make my own, since I eat store bought pickled jalapenos all the time, but I'm quite nervous about doing it myself, and most of the other videos I've watched have been quite strict with how to do it, it was refreshing to watch this video, made me feel a lot more comfortable in trying this myself!! :) I'll probably check out more of the channel
I was just wondering, could you put the jalapeños into the boiling vinegar water before you put them in the jar, rather than boil them in the jar? Or is it strictly to do it in the jar?
Just wondering since I'm limited in tools and the money to buy the tools needed.
Hope u see this and have a good day! :))
I agree, others can make this such an intimidating process, but if you do the research and do what makes sense based on that it is much easier than some let on. USDA is a great guidance tool too.
I think you could try it that way and see if it works.
@@TeachaMantoFish ah okay! Thank u very much! :>> Hope ur day/night is well,
i dont even boil...i just throw sliced jalapenos into a jar and pour straight 5% vinegar over them....been eating this batch for a year .
Don't be afraid to try it if your doing the water bath canning it's very simple start out with clean jars or new you don't have to sterilize them just was and dry . Pack your jars . Boil a pot of water to boil packed jars put lids on jars but not tight boil jars for about 15 mins then take jars out then with towels tighten lids down and wait for them to cook off you will hear and see the button in middle of lid pop and make. An indent when that happens they are sealed if that doesn't happen take kid off and make sure there's nothing on rim of jar or on lid then clean it and out back in pot again and do it over . Don't worry about spoilage if you product should go bad you'll know it by foul odor or color and leaking lid etc . Just enjoy what you did
Hi Teach a Man to Fish. Love ya work. Just a bit of confusion regarding the volumes of salt and sugar, they seem to conflict throughout the comments. If making 1 gallon of pickling juice - use 1/2 gallon water, 1/2 gallon white vinegar. Please confirm is it 1/2 cup salt, 3 tablespoons sugar or is it 1 cup sugar and 3 teaspoons salt. Thanks
1 cup sugar 3 tbsp of salt
Ever do sweet pickled jalapeños?
No, just added a little sugar or no sugar. I bet that like bread and butter pickles though. One of my weaknesses.
Damn good video
Can I store in the pantry?
Yes, with the hot water bath canning process you can.
That into is too good
🤣
If doing them cut like a pickle, will they stay crunchy? I have an uncle who is fighting cancer and he requested some and I said I would find a good recipe.
I'd try with some pickle crisp in it if I was after crunchy. Maybe even a refrigeration pickle in vinegar.
Great intro! 😂
Whats the shelf life ? Do they need to be stored in the fridge ?
1 year and quality is great but degrades from there. No fridge required if you follow good canning practices on USDA.
How long do I have to let it sit before eating
You can eat right away.
@@TeachaMantoFish thanks for getting back to me so fast. I tasted it and they taste super good.
@@ethanmcquivey9292 great!
How much sugar and salt did u add
@@Jerry-g1j Ingredients/Recipe 1 gallon of pickle:
1/2 gallon water
1/2 gallon white vinegar
3 tbsp pickling salt or kosher/sea salt
1 cup of sugar
@@TeachaMantoFish thank u
Made some tonight, left hand is on fire now😅😅😅
🤣🤣🤣
How much salt?
A pinch
Great Forrest Gump refernce!
When I go out to California, I stop by my favorite taco truck, and they'll add a whole pickled jalapeno that has sliced carrots with it. I was surprised to see...or feel...the heat in the carrot. It was hotter than the pepper.
that oil will spread...
@@TeachaMantoFish It just surprised me that it would end up in the carrot, making it hotter than the pepper.
Was making pickled jalapeños, cut my fingertip off, so now i'm sitting here holding my hand in the air, watching tutorials on how to make em better lmao
😮 oh no!
aaaaaahahahahahaha you had me at the Forrest Gump parody!!!
Well she's A happy camper!
🤣🤣🤣 husband and wife stuff
Speaking from experience and not wearing gloves while preparing the peppers... don't finger the Va Jay Jay afterwards... because it is not a pleasant experience for her or you. Always wear gloves folks!
Facts! I'm from NM a d the same applies for cleaning green chile
Use rubbing alcohol to wash off the hot peppers oils. But gloves are better.
Jalapeno cornbread and jalapeno grits.
@@Dusty-p9n oh yeah!
@@TeachaMantoFish you know it son. Don't get much better than that .
How much sugar to the brine? 4 cups of water to 4 cups of vinegar? I'm ready to pick em off the plants. Thank you!!
To my tastes, that would be 1/4 cup. If you have a sweet tooth, go with 1/2 cup.