Canned jalapeños recipe

[RoadrashPaul]

My pepper plants have down very well this year. I am trying to decide how I want to preserve them. How do you guys like to can/preserve them? Going to have the same issue with my habanero plants but they aren’t ready to pick yet. They went crazy this year.

[wareagle24]

Do you like pickled jalapenos?

[jimsch]

Vacuum seal and freeze.
We do that with our habeneros.

[RoadrashPaul]

Do you like pickled jalapenos?

Yes and that is one way I am seeing them done online.

[njpaulc]

Roast and freeze

[HH45cal]

Pickle with some okra- pretty tasty

[Axkiker]

I love pickled. Home made on pizza or nachos. Also vac seal and freeze some.

[mdbasser]

Canned. I do about 3 quarts a year. Simple recipe. I like cider vinegar, water. Play with seasonings like sugar and salt. Or no seasoning at all.

[MengRanger]

OR... You could just send some to me I can eat them fresh!

[Gsmith223]

Make lots of salsa and can it.

[bailey_d]

I do 2qts of white vinegar 2qts water 1 cup kosher salt bring to rolling boil pour over peppers wipe rim new lid and ring tighten will seal them selves.

[lakefolk]

Roast and freeze

[MI bassassassin]

I do 2qts of white vinegar 2qts water 1 cup kosher salt bring to rolling boil pour over peppers wipe rim new lid and ring tighten will seal them selves.

Add some garlic and thank me later.

[RoadrashPaul]

I do 2qts of white vinegar 2qts water 1 cup kosher salt bring to rolling boil pour over peppers wipe rim new lid and ring tighten will seal them selves.

I did this with a batch of cut ones to try out.

I also filled up a half gallon jar to start fermenting. Going to try my hand at fermented jalapeno hot sauce.

[happykamper]

I did this with a batch of cut ones to try out.

I also filled up a half gallon jar to start fermenting. Going to try my hand at fermented jalapeno hot sauce.

I been wanting to try this as well, I want to use all peppers that are ripe and red. I have fermented pickles before, they were ok but I am not a big fan of them, I do Kraut every year.

[RoadrashPaul]

I been wanting to try this as well, I want to use all peppers that are ripe and red. I have fermented pickles before, they were ok but I am not a big fan of them, I do Kraut every year.

Give me a couple weeks and I will update you. Did a 4% brine and added garlic in the jar as well.

IMG_8334.jpeg

[jacob461]

15-20 peppers depending on size in a quart jar.
A scoop of minced garlic
Bring 1 cup white vinegar and 1 cup distilled water to a boil with 4 tablespoons of sugar and 2 tablespoons of kosher salt. Once boiling pour it in the jar with the peppers and put the lid on. Ready to eat the next day.

I usually make a quart about once a month and they always turn out perfect. I went through every brand of peppers that Publix sells and most were way too soft. I started making my own because I like the crunch when they’re fresh.

[Solitario Lupo]

I do 2qts of white vinegar 2qts water 1 cup kosher salt bring to rolling boil pour over peppers wipe rim new lid and ring tighten will seal them selves.

Can’t go wrong with this. Can add some brown sugar for sweetness.

[BP in ME]

Add some garlic and thank me later.

Someone just gave us a tub of pickled jalapenos, habeneros, and maybe some Scotch bonnets. Very warm but tasty. Haven't gotten his recipe yet but I can see garlic in there

[Babe Winkleworm]

I have been dropping hard boiled eggs in a jar of pickle juice for the last few months. So much that the dill flavor is gone. Can I use that recipe cut in half to make new juice?