Calvin I have a tip for you that you and your wife will love forever! Save the plastic lid from a Parmesan cheese bottle, they fit a regular mouth canning jar perfectly. After your pickled jalapenos are pickled enough you can transfer them into a new canning jar and use the parmesan cheese lid. They don't rust up or get hard to unscrew like canning jar lids with acid ingredients do. The large opening flip up hole on one side works great to get them out easily. They're also fantastic to hold bread crumbs and herbs and shake stuff out through the shaker hole side. No need to buy Mason jar plastic storage lids, every Parmesan cheese bottle has them. You'll find a zillion uses for them and wonder how you ever got along without them.
Because of the short growing season i had a bunch of close-to-ripe scotch bonnet peppers and a few ripe cayennetta peppers. I tried pickling them according to this recepie and it turned out AMAZING. Cheers.
I like peppercorns and bay leaves in mine. Pickling spice works well instead of adding the peppercorns and bay leaves since those are two of the ingredients already in the pickling spice. Also you can experiment with using apple cider vinegar instead of white vinegar. I tend to not use full apple cider vinegar but instead use half apple cider and half white vinegar. I have so many peppers this year I've pickled lots of different recipes! But my favorite method so far was to ferment them for 10 days in salt, water, and vinegar.
I started canning these last year. BEYOND better than the store brands, and I got about 8 jars out of a couple pounds. This year I actually started "saving" money because I just had to buy ball jar lids instead of the entire setup. Realize, I do use the hot water bath method of canning, so once they are in the jar, they go into a boiling water bath for 10 minutes. It does soften and change the color of the pepper, but OH MY! SO GOOD! Also, they stay fresh on the shelf for MONTHS and MONTHS. LOL...wait, they don't last months and months. LOL
@@lizardtada8639 I need to figure out how much. I followed the directions, and still 'soft'. So I must be doing something wrong. Last year (2023) I got NOTHING...worst harvest ever. Our Jalapeno plants produced all of about 10 peppers, and our banana peppers produced about 20 through the year. Now then, our green pepper plants...I must have pulled 25 BIG peppers off 2 plants. We don't eat it very often, so we are set for like another year (they are flash frozen and put in the deep freeze). This year I stripped our raised beds of EVERYTHING, did a MASSIVE DEEP till, and am adding about 200lbs of compost and manure. Only thing I can think of is that the soil is just "tired"
@@WreckDiver99 could also not be getting enough sun. That's the big problem for my gardens is getting enough sun. I have plenty of land but we live in the woods so we spend a lot of time searching for patches of sunlight to grow our vegetables. Turns out I misjudged the area I planted most everything this year, I thought it got more sun but it doesn't. I'm gonna have to move most everything.
@@lizardtada8639 LOTS of sun not an issue. We've had bumper hauls before. Last year was just strange for sure. Nobody in my area had good luck. Lowest harvest in our area for everybody with gardens. My neighbor had her first garden and was really worried she did something wrong. Nope, just a bad year for our area.
I use to pickle my jalapenos NOT NO MORE ! I chopped them up put them in a baggie and freeze them. That how i use them, like fresh. 2nd way i do jalapenos is, dehydrate them and blend them to flakes and powers, I use that to sprinkle it on things like eggs ect YUM These 2 methods is the best way to store it to ~ Add a little salt when blending the flakes and powder! It help preserved it to
I Steamed the jars and lids, put the peppers in with garlic then put brine mix liquid very hot into jar and sealed and cooled then put in fridge for three months .this Holiday season every pepper was eaten so Thank You for this recipe.
I use bread&butter pickle brine and cut my jalapeño’s in 1/2 slices,put carrots and/or cauliflower in the jars! They need to sit a while to pickle well,but talk about good!
thank you for making such an easy to follow tutorial on how to make pickled peppers! I have two pounds of ripe peppers from my garden this week and need to preserve them and this and fermented hot sauce will be great.
Hey Brotherrr!!! Thanks for this receipe. Always wanted to do pickled jalapeños and finally I'm going to do mines!!! Can't wait to put on my Subs!!! 😊😊😊 Blessings from Puerto Rico!!!
If you don’t want a lot of heat, slice the peppers lengthwise in half, take a teaspoon and scrape out the white membrane and seeds. Then stuff yer jar. Good stuff!
Great video, I have a similar recipe that I used when I pickled my jalapenos in October but added a little sugar. They are a refrigerated and I'm still eating these as of March 2021. No change in flavor and starting to run out. Thankfully, I just planted my peppers for the spring in Zone 5A.
You gotta add the sugar!!! I wouldn't even think of pickling them without it tbh. The little bit of sweetness really helps to enhance and balance the spicy and tangy flavors.
Fresh dill raises the flavor profile. I have used this recipe as a base many, many times over the past year. Apple cider vinegar is good, but for my personal taste balsamic vinegar makes the "saucers" taste out of this world. Might try pickled habaneros in the near future. Cheers !
I do the exact same brine for other vegetable pickles. I add cauliflower, carrot sticks, celery, onions, and sometimes bell peppers, cherry peppers and garlic cloves to the jars. Water bath canning is pretty easy and if you are going to store them on a shelf instead of in a refrigerator, that is the way to go IMO. Also a little alum to the brine keeps them crunchy and not mushy.
Quick tip from a lazy bachelor cook: a 16oz peanut butter jar lid is the right size screw-on cover for wide mouth mason jars (once you're actively consuming them)
I think I'll give this a try. I have an even simpler method: same jar, add sliced Serrano and/or Jalapeno peppers, top up with vinegar and refrigerate overnight. Next day, pour out vinegar (save for other uses) and then top up with low-sodium soy sauce. Will keep for at least a month in the refrigerator. Cheers.
I have been enjoying your content for years. I recently brought back some pepper seeds from Kenya. I just had my first harvest and would love to send them to you. They're super tiny no more than three-quarters of an inch long but extremely hot.
I gave this a shot and it turned out great, never buying pickled jalapeños from the store again. Had to adjust the recepie to non-gibberish measurements and the Swedish white vinegar, which comes much stronger (12% or 24%) and settled on a final 3% acidity by mixing it with equal parts water twice, which worked out just fine. I also made a pair of smaller batches where I spiked the brine with a habanero and a reaper respectively, which also worked out really well. A stronger initial kick in the reaper one, for sure, but nothing too extreme. Thanks for showcasing this.
I followed this recipe twice. I don't have any oregano seeds so i replaced them with black pepper seeds. I also slice the garlic thinly to add in there. Turns out just perfect
@Maxime-fghj - Oregano seeds? He placed mustard seeds in the jar with dry oregano, saying that fresh oregano is fine as well. - I sometimes add celery seeds to mine for a more "Garden-flavoring." Yummy!
I put green bell peppers mixed in with the jalapenos. My daughter loves them. Yr definitely right about them not lasting two weeks. My daughter will eat a jar over a couple days.
Have you tried fermented scotch bonnet mustard sauce? The only one I've tried is called Calypso from a company called Matouk from Trinidad and Tobago. It's the most delicious sauce you could imagine but it's got sodium benzoate and a couple other things I don't like. I'm growing several varieties of scotch bonnets this season and plan to experiment with different mustard recipes. I'd love to hear your ideas as you know your stuff and I'd love to see more people discovering this wonderful treasure trove of flavors!
Nice! We haven’t tried fermenting scotch bonnets...but this might have to be the year. We’re growing a Scotch Bonnet MOA plant. Either way, we’ll likely make a video later in the year about making fermented sauce 👍🏻
@@gnosticsoul7317 I make them in small batches and they are usually eaten within a week or so. Not sure how long they would last past that. But are they delicious!
I usually add the Jalapeños with the cut up Garlic clove in the simmering cider vinegar and ingredients for 1 minute so that it gets to that famous recognisable Jalapeño Colour It also makes it so much nicer!
What kind of cidar vinegar do you use? Can you use apple cider vinegar? Or do you need to use a specific vinegar to pickle jalapenos? Im trying it for the first time.
I made pickled cayenne slices based on the method and recipe in this video (without the seeds and membrane, sliced a bit thinner). I just tried my first try from the batch. It came out really delicious and a lot less heat than I thought it would, removing the membrane and pickling made a big difference. Now it’s perfect to eat just straight out of the jar, I could easily eat multiple whole peppers worth of it in a go. I waited 5 days before my curiosity got the better of me.
@@CMeaux97 I guess it really depends on your preference. The brine is mostly sour (like most recipes because that low pH is mainly what preserve them), and to my tastebuds the sugar just helps cut the strongest edge of the vinegar. But my tip would be to start out with the vinegar, salt and whatever spices you are using, and then taste a bit of it. You could take a little bit of it and add sugar just to that one little bit aswell. And see what you prefer. It's the vinegar and the salt that is going to be important to keep the right amounts of for its preservation abilities, the sugar amounts won't make any major difference in that regard.
Last year after I made these, I kept them in the fridge and ate off them for months. Now I see him saying we need to finish them in a few weeks... oops :P Well, I'm going to do the same this year. haha
Jalapenos are one of the best, if not the best tasting pepper, but I just can't handle their spiciness. I know, kinda lane, but I'm not used to spicy food.
Onions are great pickled along with the peppers, ginger you’ve got to be careful with quantity to avoid too much ginger flavor, but it’s delicious! Classic pickling/fermenting ingredients
Thanks for the great information. Question: Do I have to seal the lid with new lid or because they are refrigerated it would be ok to use an old lid?? Thanks in advance.
Is it that hard to measure everything in any scale other than "10-12 peppers" ? I have jalapeno that 20 o them makes 1kg and other jalapenos that i need at least 50 to make 1kg. Is is that hard to put them on a scale ?
Not necessary for this - just make sure it is cleaned beforehand. The hot vinegar brine is enough to preserve the peppers for the shortterm. For long term storage, water bath canning is necessary
I have an idea. Do that with habaneros. I'm not too sure that you can pickle habaneros, I have seen it yet. I figured that you have the peppers and the knowledge if you can do it or not. I have to buy mine right now. Jalapenos taste like bell peppers to me ever sense 2013. To me habaneros taste like jalapenos use to. I just can't find pickeled or canned habaneros.
You can pickle them, but the thin walls make them a bit less appealing from a crunch perspective. I’d also recommend using a mix of green and orange habs to see which tastes best pickled. Or, maybe try growing the jalafuego for a bit of extra heat on the jalapeños
It won’t take away the heat but it does add some sweetness. One thing we do all the time with pickles is throw in a slice or two of habanero or superhot peppers to amp up the heat 🥵
The video indicates 1:1 ratio between water and vinegar, but the link to your website with the written recipe indicates a 2:1 ratio vinegar to water. Why the difference and is there an issue if I pick one way over the other?
Apologies - we use the 2:1 ratio these days, just to be one the safer side, and to have a bit more zing. Many still use half and half vinegar/water, so it is definitely a viable option. Current recommendation would be to go 2:1 though!
I always throw in at least one carrot stick , not only is it tasty but it adds a very faint and earthy sweetness to them that is delicious
Will be trying this in my first batch
I tried this recipe today and threw in a couple carrot sticks in the jar. Thanks for the tip. 👍🏻
Throw in some onion slices too 😋
I put carrots every time, they are so good
The carrot absorbs some of the acid of the pepper. They can help tone down the heat.
Calvin I have a tip for you that you and your wife will love forever! Save the plastic lid from a Parmesan cheese bottle, they fit a regular mouth canning jar perfectly. After your pickled jalapenos are pickled enough you can transfer them into a new canning jar and use the parmesan cheese lid. They don't rust up or get hard to unscrew like canning jar lids with acid ingredients do. The large opening flip up hole on one side works great to get them out easily. They're also fantastic to hold bread crumbs and herbs and shake stuff out through the shaker hole side. No need to buy Mason jar plastic storage lids, every Parmesan cheese bottle has them. You'll find a zillion uses for them and wonder how you ever got along without them.
Because of the short growing season i had a bunch of close-to-ripe scotch bonnet peppers and a few ripe cayennetta peppers. I tried pickling them according to this recepie and it turned out AMAZING. Cheers.
Awesome! Cayennetta looks tasty
Made a batch yesterday. Very tasty. Quick pickles are for me. If you call them quickles that saves a little bit of time too, ha. Thanks
I been eating peppers for a year in the refrigerator. Just add more vinegar when its low.
I like peppercorns and bay leaves in mine. Pickling spice works well instead of adding the peppercorns and bay leaves since those are two of the ingredients already in the pickling spice. Also you can experiment with using apple cider vinegar instead of white vinegar. I tend to not use full apple cider vinegar but instead use half apple cider and half white vinegar. I have so many peppers this year I've pickled lots of different recipes! But my favorite method so far was to ferment them for 10 days in salt, water, and vinegar.
I started canning these last year. BEYOND better than the store brands, and I got about 8 jars out of a couple pounds. This year I actually started "saving" money because I just had to buy ball jar lids instead of the entire setup. Realize, I do use the hot water bath method of canning, so once they are in the jar, they go into a boiling water bath for 10 minutes. It does soften and change the color of the pepper, but OH MY! SO GOOD! Also, they stay fresh on the shelf for MONTHS and MONTHS. LOL...wait, they don't last months and months. LOL
You can add pickle crisp to maintain that crunch
@@lizardtada8639 I need to figure out how much. I followed the directions, and still 'soft'. So I must be doing something wrong. Last year (2023) I got NOTHING...worst harvest ever. Our Jalapeno plants produced all of about 10 peppers, and our banana peppers produced about 20 through the year. Now then, our green pepper plants...I must have pulled 25 BIG peppers off 2 plants. We don't eat it very often, so we are set for like another year (they are flash frozen and put in the deep freeze).
This year I stripped our raised beds of EVERYTHING, did a MASSIVE DEEP till, and am adding about 200lbs of compost and manure. Only thing I can think of is that the soil is just "tired"
@@WreckDiver99 could also not be getting enough sun. That's the big problem for my gardens is getting enough sun. I have plenty of land but we live in the woods so we spend a lot of time searching for patches of sunlight to grow our vegetables. Turns out I misjudged the area I planted most everything this year, I thought it got more sun but it doesn't. I'm gonna have to move most everything.
@@lizardtada8639 LOTS of sun not an issue. We've had bumper hauls before. Last year was just strange for sure. Nobody in my area had good luck. Lowest harvest in our area for everybody with gardens. My neighbor had her first garden and was really worried she did something wrong. Nope, just a bad year for our area.
A mix of red and green jalapeno rings makes great Christmas gifts. This way I know you have peppers when I come to your house with a pizza.
😂 Good thinking
that's a great idea!
One more trick add a couple of bay leaves. The tannin in the leaves will keep them crisp.
Great tip!
My nanny always used to add bay leaves. It's been always crisp and nice. Dill for cucumbers as well
I pickled 2 lbs of jalapenos @ this recipe. I got 5 little jars of crunchy jalapenos. Amazing recipe. Thank you.
Love the addition of the mustard seed! Will try today for my Turkey chili dinner 👍🏻
I use to pickle my jalapenos NOT NO MORE ! I chopped them up put them in a baggie and freeze them. That how i use them, like fresh. 2nd way i do jalapenos is, dehydrate them and blend them to flakes and powers, I use that to sprinkle it on things like eggs ect YUM These 2 methods is the best way to store it to ~ Add a little salt when blending the flakes and powder! It help preserved it to
Pickled jalapenos, the best!
I Steamed the jars and lids, put the peppers in with garlic then put brine mix liquid very hot into jar and sealed and cooled then put in fridge for three months .this Holiday season every pepper was eaten so Thank You for this recipe.
I use bread&butter pickle brine and cut my jalapeño’s in 1/2 slices,put carrots and/or cauliflower in the jars! They need to sit a while to pickle well,but talk about good!
Sounds like a great way to reuse brine - will try next time!
How long for them to adapt to the brine?
Nice Revere ware. I used to go to a Mexican restaurant the served jalapeños and carrots pickled together. Excellent.
thank you for making such an easy to follow tutorial on how to make pickled peppers! I have two pounds of ripe peppers from my garden this week and need to preserve them and this and fermented hot sauce will be great.
I did this last year, and now again. Thank you so much for sharing. The peppers are delicious.
So glad you enjoy the recipe - we remake them every year too :)
So yummy!!! I use a little more sugar and I add onion slices as well. So freaking delicious on burritos.
How much more sugar?
Hey Brotherrr!!! Thanks for this receipe. Always wanted to do pickled jalapeños and finally I'm going to do mines!!! Can't wait to put on my Subs!!! 😊😊😊 Blessings from Puerto Rico!!!
Thank you for sharing. I tried it and it is now my go to. I love this recipe
This is a complete boss channel can't believe it hasn't come up before Love it.
Glad you enjoy it!
I just pickled some jalapenos with this recipe yesterday and they came out great. Mighty hot too!
Glad you like them!
Can't believe it's taken me so long to find this channel. Every video has proved informative and has upped my game in the kitchen
This guy is for real❗️ don't let your peppers go to waste❗️ got that right ‼️®™️
That's a neat way to do it. Jean and I will have to start stockpiling some peppers this way. Thank ya much.
Well. I tried these and I'm hooked.
I used dill instead of oregano
If you don’t want a lot of heat, slice the peppers lengthwise in half, take a teaspoon and scrape out the white membrane and seeds. Then stuff yer jar. Good stuff!
That's the best part lol. But it's the best was to sepperate heat from flavor. Notba lot of people know that, bravo
NEVER let your peppers go to waste 🤣 Dude I Love this station. You are my new hero. Great Job. I'll be hanging out here Thank You.
Great video, I have a similar recipe that I used when I pickled my jalapenos in October but added a little sugar. They are a refrigerated and I'm still eating these as of March 2021. No change in flavor and starting to run out. Thankfully, I just planted my peppers for the spring in Zone 5A.
Nice! We're beginning to plant now as well, exciting!
You gotta add the sugar!!! I wouldn't even think of pickling them without it tbh. The little bit of sweetness really helps to enhance and balance the spicy and tangy flavors.
Fresh dill raises the flavor profile. I have used this recipe as a base many, many times over the past year. Apple cider vinegar is good, but for my personal taste balsamic vinegar makes the "saucers" taste out of this world. Might try pickled habaneros in the near future. Cheers !
I do the exact same brine for other vegetable pickles. I add cauliflower, carrot sticks, celery, onions, and sometimes bell peppers, cherry peppers and garlic cloves to the jars. Water bath canning is pretty easy and if you are going to store them on a shelf instead of in a refrigerator, that is the way to go IMO. Also a little alum to the brine keeps them crunchy and not mushy.
What is alum?
@@Thelegendhaha Potassium Alum is used a lot in pickling. I find it in the spice aisle and just use a few small shakes in my brine.
Thanks I was wondering if I could can this also to make shelf stable🙂
Quick tip from a lazy bachelor cook: a 16oz peanut butter jar lid is the right size screw-on cover for wide mouth mason jars (once you're actively consuming them)
I think I'll give this a try.
I have an even simpler method: same jar, add sliced Serrano and/or Jalapeno peppers, top up with vinegar and refrigerate overnight. Next day, pour out vinegar (save for other uses) and then top up with low-sodium soy sauce. Will keep for at least a month in the refrigerator. Cheers.
Soy sauce is an interesting twist! We will have to try that :)
You got me into canning. I made these and they were wonderful.
So excited to try this! Have an over abundance of Biker Billies and Jalafuegos right now that I can't let go to waste!
Nice, we just tried the first jalafuego today - delicious and definitely spicier
@@PepperGeek ooh, awesome! I've really liked them too.
I have been enjoying your content for years. I recently brought back some pepper seeds from Kenya. I just had my first harvest and would love to send them to you. They're super tiny no more than three-quarters of an inch long but extremely hot.
Lime juice in the brine is awesome. 👍
Good show and great presentation. I'm drying peppers right now for jerky seasoning. Watch out for the hurricane!
I gave this a shot and it turned out great, never buying pickled jalapeños from the store again. Had to adjust the recepie to non-gibberish measurements and the Swedish white vinegar, which comes much stronger (12% or 24%) and settled on a final 3% acidity by mixing it with equal parts water twice, which worked out just fine. I also made a pair of smaller batches where I spiked the brine with a habanero and a reaper respectively, which also worked out really well. A stronger initial kick in the reaper one, for sure, but nothing too extreme. Thanks for showcasing this.
The seeds themselves don’t actually have any capsaicin in them, it’s the ribs of the pepper that do :3
I followed this recipe twice. I don't have any oregano seeds so i replaced them with black pepper seeds. I also slice the garlic thinly to add in there. Turns out just perfect
@Maxime-fghj - Oregano seeds? He placed mustard seeds in the jar with dry oregano, saying that fresh oregano is fine as well. - I sometimes add celery seeds to mine for a more "Garden-flavoring." Yummy!
I pressure canned mine after making and they last a good year in the fridge after opening and the same for shelfing.
Lol I really love peppers
Love coriander seeds in them instead of mustard. Ooops also wanted to ask do you pickle any other peppers?
Made your jalapeño relish the other day. Great on burgers! Thanks for the recipe!
Nice job. I skip the sugar, oregano, and mustard seeds. Maybe I'll do a batch with to see how it tastes... 🤔
I usually add a teaspoon of Pickle Crisp to mine to keep them crisp, but then I can them, so maybe it's more necessary in that case.
Awesome recipe and demonstration! Thank you so much 😊
Our pleasure - thanks for watching :)
good night ,we are trying this recipe right now , will let you know how its turns out .
Great, hope you like them :)
I put green bell peppers mixed in with the jalapenos. My daughter loves them. Yr definitely right about them not lasting two weeks. My daughter will eat a jar over a couple days.
I pickle my hot cayenne, super chilli, jolokia, time bomb peppers etc with straight pickling vinegar. They last a long time. Wicked hot.
I don't dilute the vinegar either. No heat canning they last 9 months.
Have you tried fermented scotch bonnet mustard sauce? The only one I've tried is called Calypso from a company called Matouk from Trinidad and Tobago. It's the most delicious sauce you could imagine but it's got sodium benzoate and a couple other things I don't like. I'm growing several varieties of scotch bonnets this season and plan to experiment with different mustard recipes. I'd love to hear your ideas as you know your stuff and I'd love to see more people discovering this wonderful treasure trove of flavors!
Nice! We haven’t tried fermenting scotch bonnets...but this might have to be the year. We’re growing a Scotch Bonnet MOA plant. Either way, we’ll likely make a video later in the year about making fermented sauce 👍🏻
I love making these but with apple cider vinegar. They are so good!
How long do they last with apple cider vinegar?
@@gnosticsoul7317 I make them in small batches and they are usually eaten within a week or so. Not sure how long they would last past that. But are they delicious!
YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Yes indeed!
I usually add the Jalapeños with the cut up Garlic clove in the simmering cider vinegar and ingredients for 1 minute so that it gets to that famous recognisable Jalapeño Colour
It also makes it so much nicer!
What kind of cidar vinegar do you use? Can you use apple cider vinegar? Or do you need to use a specific vinegar to pickle jalapenos? Im trying it for the first time.
Define nicer?
The seeds do not contain any capsaicin. The placenta is where most of it is stored within the pepper.
I will pickle some tomorrow. Thanks and havagudun.
Can you recycle the used brine after the pickles is consumed?
I love your show.
im gona have a crack at this, its spring here in New Zealand so im about to plant.
I made pickled cayenne slices based on the method and recipe in this video (without the seeds and membrane, sliced a bit thinner).
I just tried my first try from the batch.
It came out really delicious and a lot less heat than I thought it would, removing the membrane and pickling made a big difference. Now it’s perfect to eat just straight out of the jar, I could easily eat multiple whole peppers worth of it in a go.
I waited 5 days before my curiosity got the better of me.
seems like alot of sugar in this recipe, when you made yours did they have a sweet taste or more savory? im looking for a more savory taste.
@@CMeaux97 I guess it really depends on your preference. The brine is mostly sour (like most recipes because that low pH is mainly what preserve them), and to my tastebuds the sugar just helps cut the strongest edge of the vinegar.
But my tip would be to start out with the vinegar, salt and whatever spices you are using, and then taste a bit of it. You could take a little bit of it and add sugar just to that one little bit aswell.
And see what you prefer.
It's the vinegar and the salt that is going to be important to keep the right amounts of for its preservation abilities, the sugar amounts won't make any major difference in that regard.
great recipe / technique ... does the sugar play a role other than taste..?.. any other deviations suggested if we want to leave out the sugar?
Nope you can leave it out. Just flavor, but honesty we’ve been cutting it out and it’s still delish
I was always told to use coarse salt instead of kosher because kosher has preservatives that can affect the flavor
Thanks for the tip
Dont forget the carrots and onions Mexi style 👍🏻✌🏻
Great video!
Thanks!
put some fresh slice jalapenos on your hamburger. Yum i dearly love this on my burgers
Awesome thanks
Looks easy and tasty!
What is right temperature of the liquid brining before transfer to bottle?
You put in vinegar and water 1:1 and on your website you say 2:1. How is it then?
Last year after I made these, I kept them in the fridge and ate off them for months. Now I see him saying we need to finish them in a few weeks... oops :P Well, I'm going to do the same this year. haha
Since I prefer more heat, I presume I could do serrano peppers the same way. Correct me if I am wrong.
If jarred properly they should be shelf stable for months or years.
I mix Jalapenos and slices of Tomatillo as well...
Do you wait for the water to cool down first before adding it or can you add it hot??
Love how article and video are completely different
Interesting, thanks!
Jalapenos are one of the best, if not the best tasting pepper, but I just can't handle their spiciness. I know, kinda lane, but I'm not used to spicy food.
For diabetics you can leave sugar out and still great
i just slice and dump straight 5% vinegar over them ...im still eating a can from last summer and havent been sick yet...
thank u so much i made them along with you
Awesome, I hope they came out good!
What are your thoughts on including things like onions and ginger to add to the taste?
Onions are great pickled along with the peppers, ginger you’ve got to be careful with quantity to avoid too much ginger flavor, but it’s delicious! Classic pickling/fermenting ingredients
Isn't before you seal the cap it need to be warm so the cap will pop
Thanks for the great information. Question: Do I have to seal the lid with new lid or because they are refrigerated it would be ok to use an old lid?? Thanks in advance.
An older lid should be fine for these, since you're not going for long term preservation
Is it that hard to measure everything in any scale other than "10-12 peppers" ? I have jalapeno that 20 o them makes 1kg and other jalapenos that i need at least 50 to make 1kg. Is is that hard to put them on a scale ?
Quick question, did you sterilize the ball jar in boiling water for 10 mins or is it not necessary?
Not necessary for this - just make sure it is cleaned beforehand. The hot vinegar brine is enough to preserve the peppers for the shortterm. For long term storage, water bath canning is necessary
I used real cane sugar and my brine was a little tinted with a goldish color from the sugar but it is not a bad look and it's healthier
Great video 👌🏼 I’ve got some Purple Jalapeños growing in the greenhouse.. they are nearly ripe 👍🏼 Are they suitable for pickling?
I think so - we usually use thick-walled peppers for pickling for a nice crunch
I have an idea. Do that with habaneros. I'm not too sure that you can pickle habaneros, I have seen it yet. I figured that you have the peppers and the knowledge if you can do it or not. I have to buy mine right now. Jalapenos taste like bell peppers to me ever sense 2013. To me habaneros taste like jalapenos use to. I just can't find pickeled or canned habaneros.
You can pickle them, but the thin walls make them a bit less appealing from a crunch perspective. I’d also recommend using a mix of green and orange habs to see which tastes best pickled. Or, maybe try growing the jalafuego for a bit of extra heat on the jalapeños
Pickled jalapenos
Do I have to use kosher salt as opposed to regular iodized salt?
You can use iodized but it may make the brine cloudy
Does using the sugar take out the spicy taste and make it sweet? I like the heat
It won’t take away the heat but it does add some sweetness. One thing we do all the time with pickles is throw in a slice or two of habanero or superhot peppers to amp up the heat 🥵
Will there be pressure in the jar and do I have to pop it open once in a while? Or can I put it in the fridge and not touch it for 3 weeks?
How long do you need to pickle them
Is it ok to use the leftover juice of banana peppers (ie., banana peppers etc), and just add in freshly cut peppers then store in the fridge?
Yes it can be reused, I would probably reheat it but it will still have a nice low pH
@@PepperGeek awesome! I will test the ph first. Thanks!
just found you...nice job ...i'll be around...
great video, thanks, new sub here!👍👍
I think they are realy tasty,but does it taste good with red Jalapeno too?
Yes, but they will go mushy much faster than green
The video indicates 1:1 ratio between water and vinegar, but the link to your website with the written recipe indicates a 2:1 ratio vinegar to water. Why the difference and is there an issue if I pick one way over the other?
Apologies - we use the 2:1 ratio these days, just to be one the safer side, and to have a bit more zing. Many still use half and half vinegar/water, so it is definitely a viable option. Current recommendation would be to go 2:1 though!