Pickled Jalapenos - SO EASY + Chilihead Tip

What do you put Pickled Jalapenos on?

If you use a little alum or pickling lime to your pickle brine, they will be crunchy and crisp. You can also place onion rings, carrots, celery, other peppers such as any color bell peppers, serranos, and poblanos, Hatch chilies are great too. Make sure the glass jars are sterile by boiling them too, check to make sure that the lids and the rims of the jars are not chipped or dirty. Cleanliness is important.

Thank you and greetings from Spain. Your English is quite clear for my ears. "Piparras" are a Spaniard sweeter-than-hot pickled peppers we eat with beans and chickpeas. "Tapas" are called "pinchos" in the Basque country. Perhaps the most popular pintxo is the "Gilda" (named after Rita Hayworth). It is simple: one anchovie, one olive and a piparra (or a ring of pickled jalapeño if you like) skewered into a toothpick and drops of olive oil on.

This is by far the easiest and tastiest pickled jalapeno I have found. I tried a few others before this recipe, but this outshines them all. Made them about a week ago and used them in omelets, deviled eggs and nachos. 100% will used this method again.

I find them great on grilled cheese sandwiches!

Definitely a recipe that I'm going to try. My favorite recipe is simpler ... I use either Jalapeno or Serrano chilis, sliced in the same way as you. As well, I slice up a few garlic cloves, add them all to a canning jar, then cover with white vinegar, seal the jar then put it in the fridge for 24 hours. Then, I drain the vinegar (save for other uses) and re-fill the jar with soy sauce (I prefer the low sodium variety), re-cover the jar and put back in the fridge for a few days. That's all there is to it, and they last for months (if you don't eat them all). Cheers

I did about 6 quarts of jalapeños from my garden last year and the one jar I simply quick pickled like this in the fridge were the best.

I’ve been doing this for years but I don’t use a pan. I just build it all in the jar then toss in the fridge. For the best spicy pickles- use cucumbers, take bay leaf out, add a tbsp red chili flakes. Sooo good.

Thanks for the recipe. I think I'm going to try this. One of the things I love pickled jalapenos on is cottage cheese with a little bacon crumbled in

Adding a hot pepper is good to spice it up if wanted. The jar will eventually even out everything to the same heat. I also like to put in pieces of carrot, onion and several cloves of garlic. The carrots also take on a bit of spice.

My go-to brine has been pickling salt, 50/50 apple cider and white vinegar, dill, black pepper corns, sometimes coriander, garlic, and some shaved onion. I'll have to try the bay leaf next batch!

My jalapenos are starting to turn red on my plant, i love red jalapenos because theyre sweeter with the same heat. Also good in spicy margaritas. 😊 Also if you have a vacuum chamber, you can pickle things faster. Pulls the air out the air pockets and replaces it with a vacuum pocket. So when you allow air to fill the chamber again that vacuum pocket sucks the brine into the jalapeno, makes it a lot faster

Adding 1-2 tsp of lapsang souchong (smoked tea) is nice, and the tannins from the tea make things crispier. Also works great with fermented cucumbers. I use 1-2 tsp crushed sichuan peppercorns and 1-3 smashed cloves of garlic as well.

Excellent video, been using these techniques for jalapeños and other peppers for some time. If you can find the seeds, pepperoncini is another great pepper to pickle. Discovered fermenting a few years ago and fermented pickles are also great.

Thank you for your love of the spicy peppers and sharing that love with us. My daughter is engaged to a Mexican fella who is showing us that "spicy bueno". Now my 13 year old loves pickled jalapeños on her Doritos. I will be trying this as soon as I get ahold of my local farmer.

Just tried this tonight I’m going to give it a couple days to soak in and get flavored and then I’ll try and come back and let you know how it goes!

I love jalapeños! And I’ve always had a curiosity for pickling them. But I’ve always been very intimidated by the water bath process of pickling. This video gave me some instant inspiration! Thank you, sir.

Thanks for this! I add pickled jalapeños to my guacamole (chopped a bit) to give it that heat elevation. I prefer them to fresh jalapeños in guacamole because they blend in better and they have a bit less heat for those who aren't as in love with the heat kick as I am. Typically, I leave my jar in the fridge at least a week, to really mellow, before using.

We make pickled jalapeños every summer. My husband can't get enough. This year I grew Jalafuego peppers and wow, they are hot for jalapeños. Not only are they hot but super prolific.

I never thought about this, it was by nature just to buy it from the store. Thanks for the idea and video.