Pickled Jalapenos - How to make and can | Useful Knowledge
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- Опубликовано: 20 сен 2024
- Our pickled jalapenos recipe is easy and makes great pickled jalapenos. Pickled jalapenos add a spicy to everything. These Pickled jalapenos are easy to make and are very spicy.
We show you the recipe and exactly how to make pickled jalapenos. Canning pickled jalapenos is really simple and you can enjoy these pickled jalapeno peppers year round. These make adding spicy to any food easy. Enjoy the summer's jalapeno pepper bounty year round.
We also show you exactly how we go about canning pickled jalapenos. After canning, put these in your pantry and enjoy jalapenos all year long. Get your taste buds ready for spicy! These pickled jalapeno peppers are great on sandwiches, pizza, and in cheese dip.
We grow our jalapenos. However, you can still make these pickled jalapenos by purchasing about 60 jalapeno peppers at the grocery and following our recipe. This recipe will make about 6 8oz jars of pickled jalapenos
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Man with the Knowledge: Jamie Hardy
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Creator: Mark Davies
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Bama Country Kevin MacLeod (incompetech.com)
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This is the single best video on pickling jalapeños I have ever seen, and that’s saying something. Thank you so much
Phillip Roderick. Thanks for for nice comments!!
Yo this recipe smacks HARD. I could never find good pickled jalapeños in the stores. But these jalapeños... these jalapeños are the only way I’m ever eating them again. Thank you for sharing. Big jalapeño guy here.
Thanks!!
I like how quick and to the point your videos are. Most people ramble on and on but it seems like you thought out what you were going to do before you started recording.
pyroman136. Thanks! We do try to get to the point.
I've used this recipe and method twice now and am very satisfied with the results. Great job and thank you for sharing. Only mistake was letting others at work try them, now I can't stop them from asking for more.
Barry Parham. Sounds good! So true about co-workers eating them. I didn’t make a video but this summer I made pickled peppers out of hot banana peppers that I grew. The are only slightly hot and are great salad peppers.
Barry Parham are they sweet with that amount of sugar? I’m interested in trying this recipe. Thanks
Hi. The sugar takes the bite off the vinegar. I don’t consider them sweet but I am from the south so my sweetness meter is very sugar tolerant. You could get the vinegar, water, garlic, and salt in place and add sugar until you like it.
I used this recipe back in August and they were the best pickled peppers ever. A little soft, but the brine is spot on. I searched for a half an hour to find you again because I'm straight up addicted to these things and I don't want to try any other recipe. Thank you! ❤️
Thanks! Glad you like them and thanks for the nice comments.
@@useful.knowledge Hi! How long do you let them sit in the pantry before you open them up? I'm a bit scared to not use the water bath 🤣
Hi. The open kettle method was the recommended method before water bath became recommended. They both work for anything considered acidic. The open kettle method took us through two world wars and into the 1980’s before someone deemed it “not recommended”. The key to open kettle canning is to place the hot product into the hot jars quickly after turning off the heat. With all that said, you can water bath these. Just remember that it’s the acidity that kills botulism not the heat for open kettle or water bathed items. Botulism is killed at 241 deg and water bath will never get that hot. That’s why non-acidic items must be pressure canned to get to 250 deg.
I agree a tad soft, so I just don’t cook as long and they’re spot on every time.
I have been terrified of canning my whole life and I'm 57 years old! I just saw your updated tomato canning process yesterday and this one today. I am so going to try both this year. You make it look so easy and I am all about simple and uncomplicated here😃
Hi. Thanks!! My method is the open kettle method that was the recommended method for acidic items for generations. I was taught this as a child and still use it every summer.
Hello again😀 Are anaheim and banana peppers acidic enough to can them this way too?
Hi. Yes, that’s how I would can them. The brine is definitely acidic enough.
LOVE pickled jalapeno. I cut mine in strips and take out "some" of the seeds. YUM!
That’s how I canned back in the early 80s. I got away but coming back. Thank you!
Hi. Welcome back to the ole timey canning club! I use this for anything that can be water bathed. The was the recommended method before water bath. I use it for for probably about 200 jars/year.
Useful Knowledge thank you so much for the reply! I do appreciate it very much!
The kids and I did this today and it worked out great! Thanks for the useful knowledge!
Thanks!!
Hi, I'm new to canning and followed your recipe. Instead of turning them over, I put them in the water bathe for 10 minutes of boiling water...
I was concerned about the amount of salt bc of my high BP... and checked on a canning group on FB. I was advised that the water/vinegar ratiowas too weak and to only follow the National food something something. After their advice I felt defeated and disappointed and just want to toss everything 😭😭😭 Reading all the positive comments I won't pitch them. I can't wait to taste them ❤️❤️❤️
Barbara Andrade. Hi. My method is old timey “Open Kettle” method that I was taught as a child. It was once the recommended method before water bath become recommended. I have never used the water bath. The open kettle method has always worked perfectly for anything acidic such as jams, jellies, pickled peppers, and tomatoes. I do use the pressure canner for green beans. In my humble opinion, some of these canning forums will absolutely scare folks into not canning anything.
That's kind of what it did to me. I feel a lot better now that you responded. I really don't want to throw away my home grown canned jalapeños. Growing up my parents had a large garden and my mom always canned. Remembering the great taste of those canned veggies makes me want to do the same. Thanks again. God bless you.
Barbara Andrade. I say go for it and keep canning. I can well over a 100 (probably closer to 200) jars a year of jams, jellies, tomatoes, and peppers. We have several videos on RUclips that show my same ole method for everything that I can that is acidic. Also, about botulism, we studied the CDC website, the truth is that food borne botulism is super rare (about 15-20 cases/yr). Most of those are from fish canning in Alaska. Canning other items accounts for only 1-2/year cases/year. Way overblown. About the peppers, if that ratio was wrong, everyone that I work with would be sick. They eat those hot things like crazy. Some of them eat them by themselves which I can’t do...too hot!
I like your video your fast and to-the-point you not going on and on and on your direct to what you need to do and that's it take it out
What flipping the jar does is make a vacuum which holds the lid on while it cools, that ensures the lids will be a proper vacuum seal when it's cooled.
There is a cool physics experiment. Look up 'upside down cup of water experiment.' you can do it yourself to learn and it's kinda cool.
Thanks for the video, I'm gonna make some this weekend.
I'm growing and canning my own jalapenos this year.
Two Turtle Gardens. Sounds great! Just go really easy on the fertilizer and they will do well. Best of luck!
Fuck u
Sorry can’t. Married.
@@useful.knowledge Thank you for the recipe. I was wondering whether I can avoid the sugar in the recipe?
Hi. The sugar is there to take the bite off the vinegar. You can do this without sugar. The taste will change but it’s definitely doable.
Have only added a minimum of sugar in the years I've been canning. This will be a nice change - thanks so much!
This is the way my old school Hippie neighbor lady made them when I was a kid 35 years ago and I can't wait to taste them again finally. Thanks!
I made these last year and were to DIE for! I'll never use another recipe again!
Thanks!!
Looks like a good recipe, I will try it.
OAG
OldAlabamaGardener. Thanks!
OAG likes it? Welp, that settles it then this is the recipe for me too lol
I did it just as you suggested and the peppers turned out excellent! Thank you.
Mike Eidson. Awesome!
Loved this technique. I've done lots of canning and never used the upside down jar. Going to use this tomorrow for last of my jalapeños in my hydroponic garden
CW R. Sounds good. This method is the old timey "open kettle" method. It works great for canning anything acidic such as jams, jellies, tomatoes, pickled jalapeños, etc. The only thing I do differently is heat my jars in the oven. Best of luck!
just done this great video thanks a lot 1.3kg peppers did about 5 jars for me.
Thanks for the useful knowledge. I am making a batch today.
Awesome!
I appreciate this video. Going to pickle my own jalapeños this week, I’m so sick of buying them from the store and getting mostly the ends where the stems were. Thanks!
That’s what’s neat about home canning. You control the quality. All the best canning.
Nice video. We made this and they turned out great. I used a mandolin slicer. But next time I'll slice them like you did. Mine came out a little too thin and mushy. But they still tasted just like the restaurant's version. Here's a tip: use the range vent. There was a misty cloud of jalapeño smell that still permeates our house.
Joe Gadget thanks for watching! Uberonn below said the same thing about the range vent, great tip!
Thanks for the video! First time pickling/canning and wanted to try jalapeños first. Your video helped a ton!
awedo1. Thanks for the kind words. Best of luck canning.
Great video with good tips. Thank you. Cheers from Canada.
Hello up in Canada! Thanks!
Great video, this method works great for any of your peppers as well, banana peppers are great this way. And you are right, I have seen so many family members do the flip the jar thing.
Thanks!
UsefulKnowledge can you tell me the list for making one jar?
Cheddar Chip Productions if you want for one jar divide it by 5, let call the result A. For two divide it by 4, named it B, and so on, for 6 jars divide it by 1 so nothing changes for 6 jars, let call it X.
For seven jars X+A, call it XA, for eight X+B =XB, for 12 Jars X+X = 2X
For 24 jars 2X+2X, you can continue till trillion.
Thanks for sharing, just started to grow a few plants in pots in front of my apartment this year. Growing 1 siam cherry tomato and 1 mammoth jalapeno. Already have 14 visible peppers, 20+ visible tomatoes and I started late in the season.
That sounds great for just getting started!!
Great video. I just harvested my jalapenos and this looks like the way to go. How long do the jalapenos need to stay in the jar to be the most tasteful? And how long do you think the shelf life is for the pickeled jalapeno slices?
Okay, I made these pickled jalapeño peppers and I pronounce them good. It was a little sweet for me so the next time I make them I will cut the sugar by at least half, maybe cut the sugar completely out. Because the peppers are simmered they are soft in the jar, but that is okay for adding to any food that I am cooking or just adding to a bowl of beans.
OAG
I was just wondering how sweet they would turn out. Thanks for comment
Its actually Jala-Pain=Yos versus Jala-Peen-Yos. Your videos are great. I am pickling some store bought cucumbers this evening. Using the oven to sterilize my jars. My pepper plants have been bad the last two years. Watched your pepper planting video and learned I was over fertilizing. Thanks for sharing great information.
Buck Shots. Sounds awesome. Thanks for the kind words. I found out about the fertilizer trick for peppers from the “Joy of Gardening” book by Dick Raymond. I remember when I started growing peppers like shown in the video about 25 years ago. I had the old timers wondering how in the world I grew so many peppers. Best of luck growing peppers.
@@useful.knowledge Are cucumbers like peppers in that don't use too much fertilizer? I had a bad year with them last year but attributed that to too many overcast rain days here in southeast Georgia during the peak growing season.
Buck Shots. They actually require a good bit of fertilizer. I plant and grow cucumbers just like I do squash. I plant them in hills and side dress (about a handful around each plant) them just as they start growing runners. When I set up the garden, I broadcast lime and fertilizer over the whole area and then make my hills.
Here is the link for squash: ruclips.net/video/Ri3KqkLkYxY/видео.html
Buck Shots. Here is the link for setting up the garden: ruclips.net/video/7K68AvjoUoM/видео.html. Best of luck!
@@useful.knowledge Thanks
I made this recipe last year and it came out amazing. Unfortunately I did not remember how it was done so I am glad the video is still up on RUclips because today is Jalapeno canning day!
Hi! How long did you let them sit before opening the jar for consumption?
Hi! How long did you let them sit before opening the jar for consumption?
A day or two is fine to wait before opening
@@tcanniff I am not sure the time rule. I ate some right after and opened the first can the next day,
Made these tonight while I was baby sitting my presure canner love how easy it was and I didn't make near the mess
Thanks!
Are these sweet? I want to try your recipe for my husband. He loves pickled jalapeños from the store and I bet he'd enjoy homemade even better, but not if they are sweet. Thanks! 👍🏻
No I don’t consider them sweet. You can cut the sugar back to to maybe a third or half cup. The sugar just cuts the bite of the vinegar.
Holy moly that’s a lot of Jalapeños!
Adene Duncan. It’s a lot! My ground and method of growing peppers just works and makes lots of peppers. This year has been amazing!
I made some homemade Hotdog relish using jalapeños . I hope 🤞 it turns out really good .i never done canning before.
Try making Cowboy Candy, only 3 ingredients & no jar boiling.
Yes cowboy candy is awesome!
Thanks eh! Got a lot jalapenos and appreciate you sharing.
Best vid I've seen on YT on how to can peppers and I just subbed. You make it EZPZ and I'm heading down to my local grocer for some 16OZ Ball canning jars today along with about 8 pounds of Jalapeno's. Cheers!
Thanks! Sounds like you are going to be busy. I just canned 10 8oz jars tonight.
You CAN do it! Great video! I enjoyed the info an will apply it to my preserves.
Kort Kramer. Thanks!
Thanks for a great method of canning peppers, I can't wait to try it. I'm old timey myself. This method is simple but I'm sure it will work.
Thanks! The easy trick to open kettle canning is to get the hot product (peppers in this case) into the hot jars quickly after removing the heat and get the lids on. It’s really that easy. All the best canning!
Made this for parents, they really liked it thanks
Thanks!!
Well done!!! Just found your video, have saved it and will make these up in the next couple days. Love jalapeno peppers. Really look forward to these!!!
Thanks!!
woow great videos i like
Jamie, THIS LOOKS AMAZING. New to canning, water bath canned everything I could from last year's garden. Was gfted a box of oranges and your Orange Marmalade video came up. I have binge watched your canning videos and subscribed because of several reasons... YOU explain things so well, Honeysuckle Orange Jelly (yum), and videos are short and to the point. Never had seen the "Old Tyme Jar Flip", but I am so excited to try it out. Thank you SOOO much.
Hi. Thanks for the kind comments. The method that I use is the open kettle method that was once the recommended method before water bath became recommended in the 1980’s. I was taught this as a child and still use it every summer. I use it for anything that can be water bathed which is anything considered acidic. Even sure jell recipes had the open kettle method on them back then. The simple key to the open kettle method is to get the hot product into the hot jars quickly after turning off the heat and get the lids on. Then flip. Thanks!!
@@useful.knowledge thanks again.
This year I grew giant Marconi sweet peppers, jalapeno, Serrano and shishito. With all this rain I have an amazing crop. I am going to can a combo of peppers for flavor. Some sweet with some hot using your method.
Hi. That sounds awesome!!
Just tried this today letting them sit. For a bit can't wait to try
I just made this! It worked perfectly! Next the pineapple jelly!
Awesome! I love that pineapple jelly!
Good recipe, I must try it. Thanks.
I did a Chemistry degree in UK, one of the first practicals we did was extracting Capsaicin from chilli seeds using alcohol and reflux method. The cautionary tail was of a student many years ago who didn't wear gloves and went for a pee...the screams could be heard throughout the department.
👀🤣. Ouch!!
J M must wear gloves!
😳🌶🍌
Ive learned the hard way to wear gloves! :-)
Same!
I bet your house SMELLS SO GOOD 👍😊❤
would you recommend pickle crisp to make them crunchier?
Muito bom! Vou tentar fazer, obrigado pelo vídeo!
I also turn my jars upside down to seal (hot peppers). The peppers keep their vibrant color.
That's how my mother's family has be doing it for at least 3 generations. It probably doesn't make a lot of difference, but that's how we do it.
I just moved and the previous tenants left jalapeno plants in the backyard. I just did your recipe to do something with all those peppers. Fingers crossed🤞🏾 I did it right😊
How did they turn out? All seal?
@@useful.knowledge Yes!!!!😁
I just used this recipe and turned out Great!
Awesome!! Thanks!!
Hello there! This is my first time canning jalapeños (canning anything for that matter), your video was helpful! I did omit the sugar bc of dietary reasons, but I followed the ratio of the rest of your ingredients so i hope it turns out! Your flipping technique was easy to follow. Thanks again!
Awesome! They will be a little more tangy without the sugar but many folks have commented that they did this and they were still tasty.
@@useful.knowledge That's good to know! My husband and I eat our garden jalapeños sautéed, or sometimes just raw, chopped up on sandwiches, so I'm sure we'll like 'em either way :) thanks!
Very good video, and think I will try this. Thought I'd try to can for the first time. This is the first video I've seen where they bake the jars. But I like that idea better than boiling them since I don't have huge stock pots for boiling jars.
Hi. That is exactly what happened to me several years ago. I didn't have any large pots for the jars so I thought about putting them in the oven. It works! Thanks for watching and best of luck canning.
How long do you bake them for
Another successful canning recipe! I absolutely LOVE this channel due to the fact that videos are so well done and do offer "Useful Knowledge" with a tasty reward. I have turned into a can-a-holic since subscribing to your channel. Keep up the good work, Mr. Jamie.
Awesome!! I love the can-a-holic comment! Thanks so much!
Your welcome 🙏 for the complement. Have a blessed day.
Side note: if you do happen to touch your face or eyes after handling the peppers, don't flush with water, it will spread the oils. Pour milk on a rag and pat it against your face/eyes. You may need to squeeze out some of the milk into your eyes as well. Figured this out the hard way.
OK, we all cringed when I read this out loud to my co-workers. Sounds painful! Thanks for sharing! Its always good to have a plan because this can and will happen.
milk works :-)
Man use that 7th jar for that leftover brine for Bloody marys.
😎 Great idea!!
Tried these yesterday but used himalayan pink salt since I ran out of other salt. Fingers crossed :-) I also poured the hot brine on top of the peppers in the jars, to keep em crunchy
Did they seal up for you? Thanks!
great stuff man! thanks
Thanks!!
Great vid caint wait to make some pickled .......hala-pain-yo's
i love you for making this video, just ate half a 16oz container of mazzetta pickled jalepeno rings and am fixin to make my own. thank you so much for the useful knowledge.
HeyImYui. Thanks!!
Thank you for the complement you sent me . Have a Blessed day!
Thank you 'UsefulKnowledge'.
Aimer Cab. Thanks for watching!
Looks like a lot of flavor was left in the pot!
I have friends that would drink it straight and love. I’m not kidding because they love the peppers so much.
I love your videos!
Thanks!!!
Thank you for this informative video! The best I've found so far! 🎃
Sunniva. Thanks for the kind words! Glad you liked the video.
Do these stay crunchy/
Tammy Winnell. Hi. They are somewhat still crunchy. Of course being cooked a little they are not like fresh but they are not mushy.
Thank you!
Can't wait to try this recipe and technique. Grew jalapenos this year. Curious as to best way to store and the shelf life since they are not placed in a water bath or pressure canner. [New to preserving and trying to learn all I can from something other than "Google".]
Hi. They will last 12-18 months in the pantry. The method I use in the open kettle method that was once the recommended method before water bath became recommended. I was taught this as a child and I still use it for anything that can be water bathed. The key to open kettle canning is to place the hot jalapeños in the hot jars and seal them quickly after turning off the heat source.
How about the whole pepper itself......like a preserve that would be awesome 🤓🤓🤓🤓🤓 great video really enjoyed , chat back🤔🤔🤔🤔🤔🤔🤔🤔
steven gray. Hi. Yes, you can do the whole pepper. I’ve done this as an experiment with other types of peppers. For jalapeños, I would put them in the liquid mixture until they turn olive drab green. Just a note, whole peppers don’t go into a jar as nicely as cut ones. You have to cram them in or just don’t put as many in a jar and let them suspend in the liquid. For whole peppers, I use a pint jar.
Great video
Mara Vladic. Thanks!
I really like my pickled jalapenos on the crispy side. Do I just boil them for less time?
You sound Southern so maybe you're familiar with Braum's. Their pickled jalapenos are my favorite and I'd like to copy them if I can.
You could boil them until they turn olive colored and can them at that point. They are still somewhat crunchy even after simmering for 10 minutes.
Thought i would pass it along that there's a variety of Jalapeno's called Jalapeno Goliath from the Totally Tomato's seed catalog that are 30% hotter .If folks want to try some thing with a lot more zip to em.Some are double the size of these to quadruple this size.
Hello, I just finished making these. Are they meant to eat right away or do they have to sit for some time before eating?
Made this today. So far so good.
Sean Magin. Sounds good. Hope they turned out well for you.
Good simple video! Thx buddy!
I made the jam and it was wonderful I cut up too many mangoes So the next batch I added lime instead of lemon and added red pepper flakes That is wonderful too Thank you
Best recipe on youtube! Make sure you buy/grow extra hot jalepnos for the best results!
I just made two half pints. Love this technique. EZ PZ thanks! I subbed too so keep them coming !
CW R. Thanks! We will.
Nice !
Does the jar lid 'POP' as it cools down?
If we get enough peppers this year i`ll try this!
Have you(anyone?) ever made/tried Pickled Green tomatoes? My grandma use`ta make um!... it looks like one of the best ways to thin out your tomatoes & produce food! ( i didn't like the pickled green tomatoes to much but the peppers & onion that were pickled with them were fire!)
Hi. Yes, the lids pop or ping when they seal. I've never tried pickled green tomatoes. Sounds interesting.
Wow, I've got to try this for my next batch. I just canned some from the garden using the long method of a water bath and no sugar. This will be a good comparison if they still last a year, why not! Thanks! I have banana peppers too. Is the recipe for banana peppers the same?
Plant-Based Prepper. Hi. This method is the old timey “Open Kettle” method that was the recommended method for generations before “water bath” became recommended. I was taught this as a child and it works great for anything acidic such as jams, jellies, preserves, tomatoes, and vinegar based stuff like pickled peppers. The sugar takes the “bite” off the vinegar. Just a note, I’ve tried this with banana peppers that were not very “hot”. They ended up tasting like pickles not peppers.
best video I have seen so far
Thanks!
A couple comments. I like your oven method for sterilizing jars but I have been using a even easier method which I saw on line. Take your jars and lids, put them in hot water and add a few dashes of bleach. Let soak. When time to use, rinse with hot water.
If you want your peppers to be less hot, you can split them lengthwise and scope out the seeds before canning.(some of us can't take the heat🤗)
Okay, this may sound crazy but, I saw a method for canning banana pepper that used vodka! Take a sterilized jar, fill it with peppers and cover with vodka. Leave in dark pantry for two weeks the put in fridge. These last forever and taste wonderful. Enjoyed your video. Us canners must stick together.
Dawn Amato. Nice! Very very interesting with the vodka. About the using oven to heat the jars, I didn’t like messing around in the very hot water so I started using the oven. Thanks for your comments and yes, I really like hearing about what other canners do!
Is there a way you could do a video on hot pepper relish( chow chow where we are from)?
You sure make excellent and easy to follow videos. I’ve subscribed. Personally, I would prefer no music in the background. I find it distracting and unnecessary.
I'm with you JP, cut the music in the background it is very distracting. I have to use two hearing aids and with the music I have to run the videos over and over and over again
This recipe I great! Have you tried this recipe with okra? I have some and want to try it out.
Chrissy Reyes. Thanks! Oh my goodness! I’m not an okra fan at all but I could see it working. Please let me know how they taste. I have several friends that say they like pickled okra. Thanks!
I'm not huge fan but my husband sure is! Im making them tomorrow wish me luck!
You can’t do the same thing with okra because if you put any liquid in okra its gonna creat mess because it will be slimy....
great vidya my MAN
Thanks!!
Do you use table salt or canning salt in your videos? I canned tomatoes like you did adding my salt last and I used table salt. We bought our first home this year, first garden ever! I absolutely love canning now! Thanks for all your videos
Donna. Hi I try to use canning salt or table salt with no iodine. I have used salt with iodine in a pinch and it all tasted fine when using the tomatoes in my soups and chili. That's awesome about your home and garden. I remember my first garden. It was a disaster except for tomatoes. I gradually figured out everything else over the years. When I got green beans to grow correctly for the first time, I was covered up in beans! We ran a really old pressure canner for what seemed like a solid week and canned about 40 qts . If you ever have any questions about gardening or canning feel free to email us at useful.knowledge.tv@gmail.com
I am going to try this. Do we have to wait till it cools down to close the lids?
Hi. No don't let it cool down. The key to open kettle canning is the get the hot product into the hot jars immediately after removing the heat source. The old canning books will say " ladle into hot jars quickly and seal"
Is there a way to preserve jalapeños without the use of vinegar? I can’t stand a vinegar-taste, but want to can some peppers for making salsa out of, or putting the jalapeños on my eggs, enchiladas, hash browns, etc! I’ve made fermented red cabbage before, and love the taste, even though I cannot stand sauerkraut! Fermented red cabbage is very healthy, and I am thinking that I could use that same process of using only salt on the peppers and stuffing them into a mason jar (no water bath or cooking anything!) to preserve fresh jalapeños and to keep its taste as original as possible?! Thanks for the inspiration, sir!
Hi, great video! I’m going to try this recipe today. How long do the peppers last after canned? Thanks
Hi. At least 12-18 months. I just took the few jars from last year to work and they wiped them out.
Will the jar tops make a popping sound when they cool and seal?
J Ward. Hi. Yes, they will ping. It will usually take about 30 minutes before they start to sound off.
@@useful.knowledge Thanks for the reply! They popped just as you said about 30 mins into cooling! Thank You!
Thank you.
Do you do pickled eggs by any chance? Still trying to find that perfect recipe and wondering if they need refrigerated any help is appreciated!
this is a great vid- love it❤
And that is how you make mushy pickled jalapenos. I like mine with crunch
You’re wrong. These are not mushy. Have you tried them?
@@useful.knowledge I have let them simmer for 5 minutes and they barely held together. Now I just bring the brine to a boil and pour it over the jalapenos. 30 minutes to cool and then put it in jars. Nice and firm with a little crunch.
How is the best way to store these? Do they all need to stay in fridge or can they stay on a shelf? How long are they good for?
Hi. Once they seal, they will last at least a year in the pantry. Also, they last for months in the fridge after opening