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Jul 27, 2014 12:34 AM

Kick-azz pickpled peppers?

I've got a lot of jalapenos and serranos coming in, and I just started home preserving this year. Do any of you have a good recipe and method for putting these up? I think I'll have enough to make two half-pints, so small scale tips would be welcome. I've got a recipe from the Ball _Home Preserving_ Book which also calls for yellow banana peppers, but I'd be interested in hearing what you all have to say. Thanks!

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  1. These are really good.

    Korean style Pickled Jalapeno Peppers

    4 Replies
    1. re: Antilope

      I second the motion on that recipe. Thanks for sharing the link. Looks like a lot of other good recipes out there too.

      1. re: cstout

        I made these pickled jalapenos the lazy way.
        I already had an 8 oz unopened jar of sliced pickled jalapenos from the store (pickled in the standard vinegar and salt).

        I drained the jar and made 1 cup (cut the recipe in half) of that great soy sauce pickling juice, boiled it, and added it to the drained jar of sliced jalapenos. It’s now stored in the fridge. Wow, really good and really easy the lazy way. ;-).

        1. re: cstout

          I feel excited to try this (easy). Going to have to get japapenos on my next grocery run!

        2. re: Antilope

          These are fantastic! But I make extra juice--kind of a bummer to buy and prep those jaleps and not have enough juice to cover them.

        3. I pickle a lot of jalapeños, but it's just a quick pickle that I keep in the fridge. They keep a very long time, so no need to process them unless you want to keep them for many months. (They never spoil, but get soft after a while.) I buy large chiles because I usually stuff them for appetizers. These aren’t picante (many friends are wimps), but can be if you leave in some seeds and ribs. It’s great to have a jar in the refrigerator for a quick appie. I fill them with crab or tuna salad or marlin paté, and they are immensely popular.
          1 cup water
          1 cup vinegar, cider is good
          2 Tbsp olive oil
          2 bay leaves
          3 allspice berries (pimienta gorda at the mercado)
          ½ tsp salt
          ½ tsp dried oregano
          ½ tsp thyme (tomillo) if available
          carrot slices
          onion slices
          10 -12 fresh jalapeños, slit open, seeds & veins removed
          Bring marinade to a boil, add carrots and onions and cook for a minute or 2. Add jalapeños, bring back to a boil and cook for 2 or 3 minutes. Cool in marinade. Can be stored in a jar in the refrigerator, completely covered with marinade, for weeks.

          1. Let them get red ripe, then make "Hunanese Chopped Salted Chilis"

            I read about it on this thread;

            "I found the perfect condiment"


            1. I heat up a bunch of white vinegar (2 cups) with maybe 2 tablespoons each of fennel seed, sugar, and salt, with a smashed garlic clove or two. Poured over my backyard jalapenos and banana peppers and stored in the fridge, they are good!