Im not gonna lie, I snacked on quite a few of these spicy peppers while they were still warm. Thanks for an EASY recipe! Just finished making and cant wait to try them. Thanks for sharing this recipe. After bottled the jalapenos and topped them off with the brine, I sliced up some baby carrots and soaked them with a little diced white onion and a few of the cooked jalapenos. Er, does the recipe with 20 peppers make a quart or a pint? Will there be a difference if I use my Minneapolis tap water compared to the filtered water you use? just finished making and cant wait to try them. Arapaho similar to cayenne in heat and flavor but 3 or 4 times bigger. . I had ordered a jar of pickled jalapeos in my grocery order but they sent me a package of fresh jalapeos instead. Hi Tasha! The process is super easy. I halved the sugar, I like em on the hot side. They do not end up mushy either. Originally, I posted this recipe in 2013. I have a hanging basket with 3 jalapeo pepper plants called pot-a-peno. I am addicted to the crunch! I looked online to see what I could do with them, and found your recipe for pickling them. Super simple & delicious! I like them very hot, this batch is still quite hot, but that may be because I am eating them on everything since making them and not giving them a chance to really pickle haha. Simple ingredients and easy instructions. I would love to just have a jar ready to go when it came to making a mexican dish or anything of the sort. Let cool to room temp, then cover and chill for at least 30 minutes. Pingback: November Week 1 | CSA Adventures. I have purchased every name brand and then some in the stores and I dont care for the soggy, squishy, peppers. hello if you tighten lid on while the lid will seal itself as it cools then place in fridge this way you can make two smaller jars. Do you know what purpose the sugar serves in this recipe? Thanks for sharing. I can hardly wait to get some fresh from the garden! @Carla: Theyll be more limp the longer they stay in the hot liquid mixture, so youll want to decrease the amount of time by about 4-5 minutes (or more just experiment). Fresh jalapeos are quickly pickled, jarred and ready to eat in under an hour - although they will be super spicy! I cannot even begin to express how easy and delicious these are! Yes my mouth was on fire, but it was a delicious sort of pain. Thanks for sharing your recipe. What kind of salt did you use? I love this!!! I make sure to have enough cloves of garlic for each jar. Thanks for a great recipe! Do I have to use a mason jar? one brine to do both. We also go thru alot of jars. Im so glad, Patsy! If you dont have quite enough jalapenos to fill the jar, slice up a carrot to fill the space. Hi Patricia! But lately, pickled onions have been playing second fiddle to a new quick-pickle favorite: pickled jalapeos! I did a little google search and I found this : As long as the acid content is at least 5%, you can use either Usually commercially produced white and apple cider vinegar are both 5%. Ive not tried it myself but if you give it a go, Id love to hear what you think of the results. *Bleeping* delicious How long do you put in fridge before you can eat them. This year I will double the amount. So glad you liked them! These jalapenos are so much better than canned and do not contain preservatives or artificial colors. They are an absolute win. Taste great! I like the recipe but next time I may use a different vinegar and skip the sugar. Just like you mentioned, very easy and the result is delicious! Im so happy to hear it, David! thnx, This is the gift that keeps on giving. I sometimes toss in some baby carrots or slices or bell peppers and they tastes so good too! I will certainly try this recipe. This method also works well with any other type of chilis or even sliced pickles. I will never buy store bought again, these are so much better! Dont think I will ever buy them again so easy to make! We use these pickled jalapeos in taco bowls, scrambled eggs, salads, and more! Really, the options are endless. This recipe seriously could not be easier and is well worth the time. Perhaps I may suggest something? Thanks for sharing! I grew my own peppers this year, and now I know what I will do with all the extras that we didnt eat as soon as they were ready. Or am I missing something? :O. Have a great day! I dont use it either because I dont like sweet food much. Absolutely delicious!! I appreciate you stopping by and voicing your opinion. That way I dont transfer them twice and its less messy. We end up throwing so much away or letting it go to seed on the vine. Hi Ryan, thanks. 20 jalapenos filled just over half of a PINT jar. Thx! I add a bay leaf to each of the jars before filling them. Heat to a boil, stirring to dissolve the sugar and salt. We made them and they are delicious! She loves Jalepenos. Matter of fact, heading to Walmart now. I never thought of adding sugar. Started growing my first batch this year. Hi Danny, Im honestly not sure as Im unfamiliar with canning. All good with the 1 cup, makes a pretty good pint of jalapeos! Ill send you the results next time. immediately! Thanks for a great recipe. Heres what you need to do: Thats it! Again, thank you for a wonderful recipe I will forever use! Hi Kendra! Yay! Anyway, I was wondering have you ever done this with diced jalapeos? Thank you!! Jalepeno s into pickles. TYSM Your recipe is really simple, cheap, and quick. I have made so many jars of these and they are just delicious every single time. If so for how long? Jalapeno anything is my favorite. The sugar is simply for flavor, so you can omit it completely if youd like! We had a bunch of jalapenos from our garden and Hubby stumbled upon your recipe. Ps: Im pretty jalapeno-obsessed myself! I love em! I made the batch ,and it was 10 jars on 1 July, by 4th July they were all gone, and everyone took the recipe with them. Thanks! So eager to try these! Note: DONT ADD ANY PICKLING SPICE. Notify me via e-mail if anyone answers my comment. Im going to make a batch of these today and stop buying them in the store! They are better than any store bought ones ive tried. They are so yummy. Through this easy and quick home-made recipe, I can prepare it on my own with the taste I want it to be. Great minds think alike Leah! Im so glad you enjoy them, Nicole! Yummmm!!! Divide the jalapeos into 2 (16-ounce) lidded jars and place a garlic clove in each jar. Going to try this the next time I head to the grocery store! NEVER AGAIN. Thanks! Do I have to use BALL jars? Also easy to change up, a little more garlic here, maybe some dill. It was so easy! Ive canned several jars for him to enjoy later. But on second thoughts, it might spoil it too. Someone told me you could use soda bi carbonate instead of sugar. , I may as well confess I had a hard time not drooling all over the keyboard! Thanks. Im going to get started on this today yay! I doubled the recipe added some fresh chili peppers, home grown and homegrown carrots. I usually put tabasco peppers and jalapenos in together and hubby really enjoys them Use a wooden spoon or a rubber spatula to press the sliced peppers down into the liquid and stir every so often. I made this a couple of days ago. I found that the peppers will last 1 year if unopened. It will be awhile, but at least I have the recipe! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Hi Mike! I used1 clove smashed of goliath garlic. Let these soak for about 20 minutes. Great way to extend the flavor from our first garden-grown jalapenos this year. I used this to pickle sweet ITALIAN peppers that turned out great. Once I found this recipe, I started pickling them and have given several jars away to family and friends. Wonderful. Thanks for the recipe! Was wondering how ro convert this to a paleo friendly probiotic recipe, Pingback: Pickled Jalapenos Recipe | Sporty Afros, I can all of my fruit with Sucralose (aka:Splenda). I havent, but Ive been meaning to! I just finished it, hoping to have a delicious jalapenos pickled. I am very grateful. Good recipe, I made 4, 1/2 half pint jars. Thank you so much for sharing. Use tongs to remove the jalapeos and transfer then into a clean liter jar. Im soo obssessed with jalapeno peppers lol I will a jar to my sons girlfriend. My husband sliced and I did the rest. He says they are the best jalapeos he has ever had. Tried this recipe today. At first they are very hot. Hey, Kelly! I will definitely snap a picture and tag you on Twitter. My experience with West African Alligator pepper comes to mind once again. I highly recommend wearing gloves to protect your hands while handling this many jalapeos. Let them cool 24 hours. Delicious! Seal the top and let sit until the lid pops they can themselves. I have a 17oz Mason jar but only 4 jalapenos. So happy I went with your recipe its awesome you dont want to change anything cant even taste that there is sugar in this. Will these last longer than 2 week if unopened? I have tried following your recipe. I have never canned or pickled anything before, but came across your recipe. I appreciate it! But these are amazing! . Everything I was hoping it could be. The jalapeos last as long as advertised It also works for pickled cucumbers and half-dones. Will they work for this recipe? Thanks so much for this recipe! Thanks for the recipe! I started making my own several years ago. In two days, I had great tasting pickled peppers. To sterilize glass jars, put them in boiling water and let them boil a few minutes. You can also control the heat level but adding more or less sugar. Its awesome. That jar is almost finished, so this time I ordered fresh jalapeos and have pickled them myself! Thank you for sharing! This is literally one of the best pickled pepper recipes! Slice your jalapeos and stuff two mason jars full of pepper slices. And that was how the idea pickling my own jalapeos was born. Required fields are marked *, Notify me of follow-up comments via e-mail. Save my name, email, and website in this browser for the next time I comment. Im working through a Paleo-esque month that totally eliminates any sweetener. Thanks for sharing. I say hubby because I cant stand the heat but my boys love it! To make them canned jalapeos, just put the full jar with the lid fully submerged in water for about five minutes then leave on your counter overnight. Bambalam! I have 6 plants with maybe about a dozen jars worth of peppers on them. I used your wonderful recipe, but I omitted the optional sugar and let the brine cool for 10 minutes before soaking the slices for 15 mins instead of 20 to keep some crunch, and because the heat of each pepper is very important to me! Super Easy and Fast! Bring those to a boil, stirring until the sugar and salt are both dissolved. I always know its time to pitch them when they lose their heat, but theyre usually gone by then. quite a while, but they will need to be refrigerated within a few hours. Im so glad you enjoy the recipe, thank you for taking the time to make it! Pack the jar FULL with all the pickled jalapeos. , You can use liquid Stevia ! Hi Mistie, the sugar does not make these sweet at all and definitely not sweet like bread and butter pickles. Dishwashers dont get them hot enough. Followed this recipe this weekend and its absolutely amazing. , Pingback: Easy Homemade Pickled Jalapeos recipe 07Recipes, Pingback: Pickled Jalapeno Peppers - Don't Sweat The Recipe, Pingback: How to Make Healthy Vegetarian Pizza - Papalinosnypizzeria, Found this on Pinterest and my husband absolutely loves them. I am so very pleased with the results. Hurray! Im not a canning expert so if you could enlighten me Id greatly appreciate it. bye. I dont eat jalapenos myself not a fan of the heat but the house now has the delicious aroma of my efforts. They came out great!!! Thank for this wonderful recipe. Delicious. Does the sugar make them on the sweet side ? This last batch is amazing. I grow my own jalapenos and love pickling them! I add a bay leaf to each of the jars before filling them. Can I accomplish this by leaving them in the hot brine for 5 minutes before putting them in the jar with the brine? You could also use filtered bottled water or if you have a filtration system on your home . I love those pickled jalapenos. Im staying away from it. My first time to make these. I then removed them from the liquid, and waited for them and the mixture to cool before jarring them (pretty sure I put both mixture and jalapenos in separate containers into the fridge to cool, then combined them after about 30 minutes). So much better than store bought ones and so simple to make. I really like the way you share it, its very clear and easy to do. Please let me know if you end up trying the recipe! Store in the fridge for up to 2 weeks. Ive also used this recipe with bell peppers and they were incredible! Pingback: Autumn on Carbon Acres | Mass Climate Action Network (MCAN). I just made this for the second time. Thanks. Those are the mildest. Any jar with a tight fitting lid will do. BTW, your link to USDA guidelines is broken. Thanks I used only 1 for a recipe this past week and will use the rest to make this! Dreaming of the things I will put them on , Thats totally up to you, Erin! Its simple to make and is a great way to use up some of our garden jalapeos. After we finished my wife, cautious of hot food, decided to sample one of the slices. Thank you so much. Ever since the first set I gave my sister and mom, theyve been begging for more. Love the recipe. Enjoy! Best cooking recipes/instructions ever. Chris if youre looking to have a pepperocini vibe you could also add half salt brine half vinegar mixture to the banana peppers. My jars all popped but I noticed a bit of bubbles at the top of my jars. Thank you so much for posting this! Thanks. I canned and sealed my jalepenos . Will be making these this weekend I have about 40 jalapeno can not wait. Im gonna try this recipe today with my jalapenos. Pingback: game day food for every diet restriction - wit wisdom and food, Perfect. For crisp jalapeos, allow the brine to cool completely, add the peppers to a jar(s) and pour the brine over top and they will retain their crunch. This recipe is perfect. Thanks for such a great recipe. Fresh jalapeos are quickly pickled, jarred and ready to eat in under an hour although they will be super spicy! These pickled jalapenos looks so zesty and tasty! Next time Ill likely go with 25 per pint. I tried these. You can only make so much salsa. Thanks for taking the time to make this recipe and leave a review! Hi Skyler! Im from Mumbai-India and managed to make this using your recipe for just 35/-. My wife and I pickled our entire jalapeo crop using this recipe. Only wished I had made more. . The jalapenos go in the hot brine and sit as in this recipe, but I make extra brine and ladle it into the jars of banana peppers. . The jalapeo peppers really made the dish. Were these sweet I noticed you used sugar? Do you mind me asking where you got that three spout measuring cup?! Then use a ladle to pour the pickling liquid over top. This is the first year my husband has planted any. You can eat them right away! My first two jars were awesome! Hi Britt, you can use maple syrup or honey if you want. They are soaking in a liquid so theres always a chance they soften a bit over time. We also buy jars of pickled jalapeos weekly I just never put two and two together. The recipe my hubby has been using is good but Im gonna switch it this time and see if he notices the difference. one you open the other will last months refrigerated. My preference only, but they are great! Another use, since I dont like throwing anything away, is to put some of the brine in with a bowl of chili. I also use organic local made honey to substitute for the sugar. So you can rest assured these pickled jalapeos are safe to eat and enjoy! I was very excited when I saw this recipe and I tried it last night. Hi! Thanks! Thank you, Janice! Great job. The longer they sit it the fridge, the sweeter and milder they'll become. SO I would think you may need to up the amounts of the liquids as well. did it yesterday and cant wait to try them tonight. It was one fateful evening when I used up the last of the store-bought jar, I randomly thought: If I made a big jar of my own pickled jalapeos, I wouldnt run out all the time. I just enjoyed a wonderful little snack. Roasted Sausage, Veggies and Quinoa Meal-Prep, Meal-Prep Butter Chicken with Rice and Garlic Naan, Falafel Hummus and Salad Meal-Prep Bento Boxes, Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw, Chicken and Avocado Tacos with Creamy Cilantro Sauce, Crispy Mozzarella Parmesan Crusted Chicken, Broccoli Stuffed Chicken (low-carb, Keto), Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto), Foil Pack Garlic Steak, Potatoes & Veggies. Any recommendations on how much vinegar, sugar and water to use since I only have 8 peppers. Your email address will not be published. You can google water bath canning and make sure you boil your jars to sterilize before canning to make sure you have a safe vessel to put your food in. So I decided to reshoot the photos, update the post a smidge and share it again for those new here. I need to give this a go. Enjoy! I have a nice harvest of both banana peppers and jalapenos and want to pickle both. Absolutely love your creative idea! The difference in the freshness brings the flavor to a whole new level I didnt even know existed!! Just ready to begin my first batch. longer but as sweet 1/2 potent peppers! So Id say 4-6 months for sure , Pingback: Peter Piper | Adventure to Whole Life. For those of you who are looking for no sugar or just another option I actually ferment mine. Im so glad you guys enjoy the recipe, Alexis! Laurie, We have made several batches over the summer (without sugar), and they were great. they are awesome still warm, or chill or anytime. Need a little help. I am gonna try it. I made pickled jalapeos with peppers from my husbands garden using your recipe. The longer you leave them in the fridge, the sweeter and less spicy they become.