Pickled Jalapenos - SO EASY + Chilihead Tip

Preserve your jalapeno peppers for months, nor more wasted garden harvest! This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweetness, ready in only 10 minutes. Super easy to make and customize, with so many uses. Top your tacos, nachos, and so much more! I use these like CRAZY!

CHAPTERS:
0:00 Why you should make Pickled Jalapenos
0:19 Pickling is Super Easy
0:49 Important Tip – Gloves
1:04 Slice the Jalapenos
1:30 Fill the Jar
2:19 Make the Brine
3:26 Brine Variations
3:58 Boil
4:22 Pour Brine into Jar
4:52 Other Variations
5:16 Chilihead Tip – Extra Spicy
5:49 When will it be Ready?
6:14 Water Bath
6:30 Uses
6:58 What’s your favorite Use?
7:15 Other Pickling Recipes

THINGS YOU’LL NEED:
5-6 jalapeno peppers sliced
1 cup white vinegar
1 cup water
1 clove garlic smashed
1 tablespoon honey or use sugar
1 bay leaf
1 tablespoon pickling salt
1 teaspoon Mexican oregano
1 teaspoon peppercorns

FOLLOW ME ON:

I had so much fun making this! What other videos would you like to see?
-Mike

#recipevideo #spicyfood #cookingshow #pickling #jalapeno

[KevinZ.]

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.

[joseantoniodavila]

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.

[danaprice]

I find them great on grilled cheese sandwiches!

[lynnkramer]

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.

[davidpepe]

I made some yesterday right before this video popped up on my list. I have been adding sage, rosemary, and thyme (basically the poultry spice blend) at the store along with peppercorns and garlic. Your recipes are awesome.

[danielrhea]

Just tried this tonight with the peppercorns, sea salt, some dill weed and about 3 small garlic cloves for 2 16oz jars. Excited to see how it comes out!😁

[priayief]

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

[adamthemute]

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.

[uwishpal]

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.

[michael.w.salter]

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

[christinebowers]

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.

[PaulElgar_ZA]

My new go-to recipe! Simple, and a brilliant result every time..Thank you. I'm pickling jalapenos on an industrial scale. Greetings from sunny South Africa.

[EchoSigma]

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

[BadHammers]

This is excellent! I’ve referenced back to this video several times now. We grow and freeze our own jalapeños. I’ve found a variety that is consistently just right for heat level… so now I don’t buy pickled jalapeños anymore! It’s also really great for a fresher tasting dill pickle chip if you exchange the oregano for fresh dill. Thanks for the tutorial!

[lynnlovessoil]

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.

[bazzathegreat]

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.

[sid]

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.

[dartagnantaft]

I just fermented a jar of jalapenos last weekend. Now I'll have to try pickling a batch. Thanks for the video.

[NaughtiusMaximu]

i usually pickle via lacto-fermentation, i love the kinda funky fermented flavor

[MrMackievelli]

I make pickled peppers all the time and with sliced peppers you take half the salt and a little bit of sugar and add it directly to the peppers before you make the brine. It gives you a chance to add even more pepper and also allows the brine to more quickly pickle the peppers.