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 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.
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 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!
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
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.
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.
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!
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 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!
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 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.
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 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 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.
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.
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
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
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 🥵
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.
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 ?
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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.
Love the addition of the mustard seed! Will try today for my Turkey chili dinner 👍🏻
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.
Nice Revere ware. I used to go to a Mexican restaurant the served jalapeños and carrots pickled together. Excellent.
Thank you for sharing. I tried it and it is now my go to. I love this recipe
You got me into canning. I made these and they were wonderful.
That's a neat way to do it. Jean and I will have to start stockpiling some peppers this way. Thank ya much.
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 :)
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
Looks easy and tasty!
Good show and great presentation. I'm drying peppers right now for jerky seasoning. Watch out for the hurricane!
Awesome recipe and demonstration! Thank you so much 😊
Our pleasure - thanks for watching :)
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 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.
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.
Made your jalapeño relish the other day. Great on burgers! Thanks for the recipe!
I pickled 2 lbs of jalapenos @ this recipe. I got 5 little jars of crunchy jalapenos. Amazing recipe. Thank you.
So yummy!!! I use a little more sugar and I add onion slices as well. So freaking delicious on burritos.
How much more sugar?
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.
Pickled jalapenos, the best!
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.
Lime juice in the brine is awesome. 👍
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?
Awesome thanks
This is a complete boss channel can't believe it hasn't come up before Love it.
Glad you enjoy it!
This guy is for real❗️ don't let your peppers go to waste❗️ got that right ‼️®™️
Well. I tried these and I'm hooked.
I used dill instead of oregano
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!
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 love your show.
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.
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 just pickled some jalapenos with this recipe yesterday and they came out great. Mighty hot too!
Glad you like them!
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.
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
I will pickle some tomorrow. Thanks and havagudun.
Interesting, thanks!
Love coriander seeds in them instead of mustard. Ooops also wanted to ask do you pickle any other peppers?
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 !
Lol I really love peppers
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 👍🏻
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!
The seeds themselves don’t actually have any capsaicin in them, it’s the ribs of the pepper that do :3
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)
Great video!
Thanks!
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🙂
Nice job. I skip the sugar, oregano, and mustard seeds. Maybe I'll do a batch with to see how it tastes... 🤔
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 :)
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!
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?
im gona have a crack at this, its spring here in New Zealand so im about to plant.
thank u so much i made them along with you
Awesome, I hope they came out good!
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.
Can you recycle the used brine after the pickles is consumed?
The seeds do not contain any capsaicin. The placenta is where most of it is stored within the pepper.
good night ,we are trying this recipe right now , will let you know how its turns out .
Great, hope you like them :)
Delish😊
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?
great video, thanks, new sub here!👍👍
I mix Jalapenos and slices of Tomatillo as well...
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
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 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.
I was always told to use coarse salt instead of kosher because kosher has preservatives that can affect the flavor
Thanks for the tip
I pressure canned mine after making and they last a good year in the fridge after opening and the same for shelfing.
If jarred properly they should be shelf stable for months or years.
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 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.
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
Dont forget the carrots and onions Mexi style 👍🏻✌🏻
put some fresh slice jalapenos on your hamburger. Yum i dearly love this on my burgers
Do you wait for the water to cool down first before adding it or can you add it hot??
Great video, when can we start eating it? after a day?
Once they are chilled we usually dig in!
@@PepperGeek I tried it, surprised of how easy it was
How long do you need to pickle them
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
Since I prefer more heat, I presume I could do serrano peppers the same way. Correct me if I am wrong.
How soon can you eat it after completing?
just found you...nice job ...i'll be around...
Could I use honey instead of white sugar?
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 🥵
For diabetics you can leave sugar out and still great
You put in vinegar and water 1:1 and on your website you say 2:1. How is it then?
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!
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.
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 ?
Can you reuse this brine by chance?
I’m new to canning. Why is the shelf life 2 months to eat?
is the sugar just for flavor? can you omit it?
Yes just for flavor - can be omitted
i just slice and dump straight 5% vinegar over them ...im still eating a can from last summer and havent been sick yet...
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
Do they stay crunchy?
They do, but thinner peppers may not. You can also wait for the brine to cool before pouring over to preserve maximum crunch
Any recommendations instead of oregano?
Dill, chives, thyme
Everyone has their own taste, but I laugh every time someone uses the phrase “one clove of garlic’
😂