This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweet, ready in only 10 minutes, so easy to make! Top your tacos, nachos and so much more!
Homemade Pickled Jalapeños are Easy to Make!
You won't believe how easy it is to make your own pickled jalapenos at home. I've been pickling chili peppers for years, and these really are so much better than any store bought pickled jalapeno peppers.
They're crispy and tangy, sweet and spicy, and I have to give fair warning. They're very addictive. I can't help myself from stealing a few straight out of the jar to munch on for a mildly spicy, tangy snack. they're just so good!
And, they only take about 10 minutes to make! It's outstanding for a slow cook like me who takes forever in the kitchen. Even I can whip together a quick batch of quick pickled jalapeños for all sorts of enjoyment.
Let's talk about how to make pickled jalapenos, shall we?
Pickled Jalapenos Ingredients
- Jalapeno Peppers. Your amount will vary depending on the size of the jalapenos.
- Vinegar. I'm using white vinegar, but you can use apple cider vinegar.
- Water. To dilute the vinegar, though you can use all vinegar.
- Garlic.
- Honey. Or use white sugar, for a touch of sweet. Optional, if desired.
- Salt. Pickling salt is good, or kosher salt.
- Pickling Spices. I'm using Beay Leaf, Mexican Oregano, and Black Peppercorns. You have many flavoring options.
How to Make Pickled Jalapenos - the Recipe Steps
Slice the Jalapenos. Slice your batch of jalapeño peppers into rings and discard the stems. Stuff the sliced jalapenos into a quart sized jar (or large glass jars, or use pint jars).
Make the Pickling Brine. Add white vinegar (or apple cider vinegar), water, garlic cloves, honey or sugar, salt, bay leaf, black pepper and Mexican oregano (and other seasonings) to a pot. Bring to a boil.
Remove from Heat. Stir then remove the water-vinegar-sugar mixture from heat. Cool slightly, then remove the bay leaf. Pour the hot brine over the jalapenos into the mason jar.
I use these Ball Jars (affiliate link, my friends!). They can hold a lot of peppers! Bonus.
Refrigerate. Top the jalapenos with a jar cover and keep them in the fridge after they cool to room temperature. I like to let mine sit in the refrigerator a good week before enjoying them.
The brine and seasonings penetrate the jalapeno slices more deeply, resulting in greater flavor.
Boom! Done! Super easy, right?
FAQ About Pickled Jalapenos
Can I Pickle Whole Jalapenos?
Yes, to pickle whole jalapeno peppers, poke holes with a knife in several places to allow the vinegar brine to more fully penetrate the jalapenos when you pour the brine, then store them in a large jar.
You won't be able to fit as many jalapenos in a jar as sliced jalapeno peppers, but they will last as long.
What Do Pickled Jalapenos Taste Like?
Pickled jalapeños are tangy from the vinegar brine, slightly sweet from the (optional) addition of sugar or honey, and herbaceous from the Mexican oregano and bay leaf. You'll get a piquant zestiness overall, as jalapeno peppers have a bit of natural heat, as well as the peppercorns used.
You can easily add other ingredients to flavor your pickled peppers. Other popular ingredients include cumin seeds, dried basil, mustard seeds, coriander, ginger, allspice, chili flakes and more. So many ways to personalize your pickles.
You can also skip the sugar or honey if you prefer less sweet, or increase the amount for sweeter jalapenos.
See my post on Pickling Spices for Pickling Peppers.
The peppers also maintain their crunch factor for a long time. Some pickled peppers can go a bit soft. This is usually a result of boiling the jalapenos for too long, or from processing the jars for too long in a water bath.
The length of heat exposure is what causes them to go soft, so keep this in mind. Don't boil them for too long.
How Long Do Pickled Jalapenos Last?
Pickled jalapenos will last for several weeks in the refrigerator, easily up to 3 months or longer. Vinegar and salt act as a preservative, letting the pickled peppers keep for longer. However, they probably won't last that long because they're just too tasty to resist eating.
If you'd like to keep your pickled peppers for longer outside of the refrigerator, check out my post on How to Pickle Chili Peppers for information on how to can or jar pickled peppers with a boiling water bath.
Quick Note: This is not meant to be a long term preserving method for chili peppers. It is more of a quick pickle to store in the fridge, a short term preserving solution, allowing you to prolong the life of the peppers for a few months, which is still a long time.
Enjoying Pickled Jalapenos
Aside from topping nachos and tacos with your peppers, try them out on pizzas, as burger toppings, piles onto grilled hot dogs, brats or sausages, and scattered onto sandwiches.
That's it, my friends! I hope you enjoy your pickled jalapeño recipe! Better than anything store bought. They're definitely a favorite in my house. Can't get enough of them. I love pickled sliced jalapeños. Such a great recipe.
Try My Other Popular Pickling Recipes and Similar
- Taqueria-Style Pickled Jalapenos and Carrots
- Refrigerator Pickled Peppers Recipe
- Pickled Chili Peppers – A Recipe
- Pickled Banana Peppers
- Chile-Cucumber Chow Chow
- Sweet Chili Pepper Relish
- Hot Pepper Relish
- Green Tomato Relish
- Refrigerator Pickles (Hot Pickles)
- Cajun Pickled Peppers
- Pickled Red Onions
- Pickled Carrots
- Pickled Okra
Got any questions? Ask away! I’m happy to help. If you enjoy this jalapeño recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pickled Jalapenos Recipe
Ingredients
- 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 salt
- 1 teaspoon Mexican oregano
- 1 teaspoon peppercorns
Instructions
- First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
- Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil.
- Give it a quick stir, then remove the brine from heat. Cool slightly.
- Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 8/26/22 to include new information and video. It was originally published on 5/10/19.
Mike Dory says
Your recipe doesn’t require boiling the peppers. But elsewhere in article it states the peppers lose the crunch or go soft due to boiling the peppers too long..,,,,?
Mike H. says
Hey Mike! No need to boil the peppers for this recipe. This will ensure you will get crunchy results. Some people do boil them to get the peppers softer, so that is what the note is about. Enjoy the crunch!
Mariar says
I tried both the refrigerator pickles and the pickled jalapenos. Both were a great hit and will be part of my regular recipes.
Thank you
Mike H. says
Thank you so much - enjoy!
Lucas says
if they are canned, will they keep in my canning room in the basement or must they be refrigerated? Thanks. can't wait to eat them!
Mike Hultquist says
They can be kept in your canning room when properly canned. Enjoy!
Tony Miskowiec says
Thanks for the addition to my refrigerator. I use them all the time. Last night I put them on a hot dog with mustard. What a great marriage of flavors. Thanks Mike
Mike Hultquist says
Thanks, Tony!
Brad Rogers says
Delicious.
added some cayenne peppers as well.
Making a new batch today.
Very addictive. Thanks
Mike Hultquist says
Glad you enjoyed it, Brad!
Alami says
Thanks Mike, I tried my first batch and noticed that they pretty much float. Will they sink down eventually or should I put something to weight them down? I'm concerned that the top ones might rot in contact with air).
Mike Hultquist says
You will have some floating. You can stir it up a bit, or use something like a glass weight or baggie with water at the top to keep everything submerged below the brine.
Lee says
Hi again Mike! Excellent recipe! Made 2 jars over Labor Day weekend (super simple - although I did manage to mess up and used White Wine vinegar instead of regular White vinegar…). Flavor is great and I like the crunchiness. Thanks again for the great recipes!
Mike Hultquist says
Thanks, Lee!
Julia says
*****. Five star delicious! Love this recipe and wondering how would I alter this for canning?
Mike Hultquist says
Awesome, Julia. You can "can" it as is, but if you're concerned, you can use all vinegar instead of the 1:1 vinegar to water mixture. Use sterilized jars and process in a water bath at least 10 minutes (20 minutes for higher elevation).
Julia says
Thanks Mike for the quick reply. I can vouch for them lasting almost a year in the fridge but I want to gift more this year so canning it is! As far as Im concerned my guacamole and pizzas are elevated with your recipe!
Mike Hultquist says
Thanks, Julia!
Paula says
I your recipes! But I prefer to ferment my halipnos. This way you keep the nutrient goodness in the halipnos and the bonus of probiotics from the fermentation.
They are so yummy on sandwiches, salads, tacos, extra.
Mike Hultquist says
Fermentation is great. I ferment lots of peppers each year, mostly for making hot sauce. Cheers.
Jerry Segraves says
Looks like a great recipe!!! I started pickling when my grandma taught me when I was 10 years old, I'm 65 now!!! 1/2 vinegar, 1/2 water, salt (a little in each jar and some in the liquid pot) pickling spices of your choice (a little in each jar and some in the liquid pot), sweetener, if any, microwave a ceramic bowl of water, very hot, to throw your lids in to soften up the rings, fill jars with hot liquid, put lids on fairly tight, turn upside down a couple minutes, then right side up. Wait for lids to ping and jars to cool, put away in dark closet for up to 2 years. No boiling water bath, or oven bake necessary. The heat seals the lids and the acid preserves the food. I do this for all pickles, okra, peppers, etc. Now, salsa and Italian sauce i oven bake on cookie sheets at 320 for 40 minutes. Then same procedure, turn jars upside down for a few minutes. This saves heating and steaming up the kitchen so bad in the hot summer!!!
Mike Hultquist says
Awesome, Jerry! Thanks for sharing!
Grant says
Thanks for the terrific recipe, Mike! I followed it exactly and also threw in three or four whole dried allspice berries. I have a few pepper plants in the garden that are just about ready to harvest (fatalii, habanero, etc.). I think I'll try this pickling solution with those peppers as well. Or I might try your Caribbean-style Sweet Chile Sauce again; I tried that recipe with some very hot Red Caribbean chiles a few years ago and it worked really well to tame the heat! Thanks for all your great recipes: I have a number of them in a binder where I keep favorite recipes. I especially enjoy your curry recipes as I am a big fan of Indian and Southeast Asian cuisine.
Mike Hultquist says
Thanks so much, Grant. Super happy you are enjoying the recipes! I do appreciate the comments.
Patrick Driscoll says
My wife and I were at this great restaurant in Ocean Beach, San Diego last weekend and she's like - "What!? I need these pickled jalapenos! I can tell they're homemade". And voila! What recipe was sent to my email today? We've got a great crop coming in at the moment.
Thanks Mike!
Mike Hultquist says
Perfect, Patrick! Great timing!
BlueBoomer says
Okay, so I had a pretty good pile of jalapeños and banana peppers from the garden, so I decided to try this. Good news: These are absolutely awesome! Bad news: I'm never going to be able to tolerate store-bought peppers again. I opened the first jar, and before I could stop myself, half of them were gone. Absolutely awesome!
Mike Hultquist says
Awesome. I know, I can't remember last time I bought these from the store. I pickle just about everything now. SO good.
Nhoc Semus says
Hello! I am growing jalapeño for the first I stumbled on this recipe and I want to make it already. with store bought peppers ! I don't think I can wait for my peppers.
I have a question , do you use canning lids for the jars or plastic lids?
I am very excited to try these because I love hot chilli
Thanks
Mike Hultquist says
Hello! Yes, you can make this with store bought peppers. I use canning lids, but you can use plastic if doing a simple refrigerator version. If you want to water bath it, use canning lids. Enjoy!
Brandon says
Great recipe so quick an easy. Even my wife eats them and she doesn’t like hot eatables
Mike Hultquist says
Very nice! Thanks, Brandon!
Natalie says
I am so excited to make these! However, I have what may seem to be a stupid question...When do I screw the lid on, right after I pour the brine over the jalapeños while still hot/warm, or do I let them cool completely? Thank you!
Michael Hultquist - Chili Pepper Madness says
Natalie, put on the lid while still very warm. I only let it cool a little bit as not to burn my hands. Enjoy!
David says
Thanks for the tip, Mike. So that bucket of peppers turned out to be 2.25 gallons (or 9 quarts). Once I knew that much it was easy to do the math on the ingredients. Got them all jarred up and gave them a hot water bath and they turned out great! This is a delicious recipe and glad it was available for my first attempt at these. This is now a staple for me and from now on I will only ever buy them in the store after I've run out of homemade. In the meantime, several of the twentysomething odd-sized jars I used will make great Christmas gifts for friends and family.
I am so glad that Chilipeppermadness.com is the only place I need to go for answers to all of my pepper preservation questions and plenty of awesome recipes.
Take care!
David
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, David! I greatly appreciate it! Glad you found me as a resource. =)
David says
Mike,
I have a bucket of jalapenos that I rescued before our first freeze here. How would you reccomend upping the proportions of this recipe to accommodate larger volumes? I'm hoping not to have to count all my peppers and divide by 6. xD
Thanks for the help!
Michael Hultquist - Chili Pepper Madness says
David, you can multiply the ingredients equally to make larger batches. Good luck with the pickling! Enjoy!
Kimberly says
So your recipe sounds great for the batch I have ready. I also fermented some jalapenos previously, & they are currently in my fridge. I like the pickled flavor better. Could I drain the liquid from my fermented peppers and fill the jar with your pickling brine to get the benefits of both?
Michael Hultquist - Chili Pepper Madness says
Thanks, Kimberly. I've never tried to combine the different brines, but I don't see any issue with it.
Alan says
I made 10 jars today. I use 100% cider vinegar, bit of sugar and salt, and coriander seeds heated in the vinegar. I leave the jalapeno slices raw, add a garlic clove and slice of lemon to each sterilised jar (washed then dried at 140 degrees for 20 mins). They retain a delicious crunch and last years.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Sounds great, Alan.
Nate says
Excellent! Tried onions and mashrooms and it was delicious.
Michael Hultquist - Chili Pepper Madness says
Awesome!
Debbie Cooper says
Hi Mike. I just used your recipe to do my first ever pickled jalapeños. I grew my own peppers this summer and have far more than I thought I could use and then I found your site. I followed your recipe exactly but also added some onion as I love pickled onion. My husband and I had them today on our burgers and they were wonderful. I can't wait to try more of your recipes with all my peppers! Thank you for all the great recipes!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Debbie! Super happy to be helpful. Good luck with your harvest!
Kevin Moser says
We grow Jalapeños every year, and have tried many recipes. This one is the BEST.
Michael Hultquist - Chili Pepper Madness says
Thanks!!
Renee Reilly lLackey says
Hey, I am about to use your recipe to pickle my jalapeños. They are sliced and ready to go. Oddly, today I am also canning fig preserves, busy weekend in the kitchen~ Would you recommend I can these in the Ball jars as well, since I am canning anyway? Thanks so much❤️
Michael Hultquist - Chili Pepper Madness says
Hi, Renee. You can can them, though there isn't much acidity. Go for it is pressure canning, but if water bathing, you may need to add in acid. They don't really last very long, though. Enjoy!
jamie parisi says
Used this recipe last year great!! What is the best way to keep the jalapenos crunchy when
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Jamie!
Patty R says
I absolutely love this! I followed your recipe and added about a half teaspoon of cumin to give it a Mexican flair. My favorite uses are cutting them up and adding them (along with a little of the juice) to store bought pimento cheese and putting on hamburgers instead of pickles. Making my third batch today. These go quickly in my house. Thank you!
Michael Hultquist - Chili Pepper Madness says
Yes, Patty! I think this is AWESOME in pimento cheese! Nice with the little extra kick! I love it.
Herb says
Hi Mike,
Do you think this recipe would work well pickling red onions?
Michael Hultquist - Chili Pepper Madness says
Herb, yes, you can use this. I have a Pickled Red Onions Recipe on the site you can check out here: https://www.chilipeppermadness.com/recipes/pickled-red-onions/. Enjoy!
Alan Montauck says
Hi Mike, great recipe. twice now I've had a possible issue, thought you could shed some light on this. After the peppers have been in the fridge for about a month, I notice these little (1/4 inch) white "worms?" floating in the jar. I don't know if that's what they are, that's what they look like. They peppers look and smell fine, but I'm concerned. Have you ever run into this? Is there an email address so that I can send you a picture?
- Alan
Michael Hultquist - Chili Pepper Madness says
Thanks, Alan. I got your email on this and emailed you back. I believe those are just seed bits, which I have seen before. It is highly unlikely anything would grow in the highly acidic environment. However, if you see them moving, you could have an infection if the pH is not low enough. I hope this helps.
Charles Pascual says
Just finished making my second batch using this recipe. Six jalapeños - about 12 ounces. I cut out the seeds and ribs after I slice them on a mandolin - it adds considerably more time than the 10 minutes the recipe requires but I don't mind - this is recreation as much as it is food prep. I used jarred minced garlic - and I'm not stingy with it. I don't remove any of the pickling spices - in fact, after I've transferred the pickled chiles to the jar, I strain the brine, dump all the spices in the jar and then add as much brine as I can fit in the jar. (The first time I removed the bay leaf - this time I used pieces of bay leaf and I couldn't find them - they're in there somewhere.) Shake up the jar to distribute the spices and I'm done. I can fill a 16 ounce jar with the chiles, spices, and most of the brine. Keeps for several weeks in the fridge and, no surprise, it keeps getting better with time - so good, you're sorry to see the last little bit get eaten and can't wait to start a new batch.
Michael Hultquist - Chili Pepper Madness says
Wonderful, Charles. Glad you enjoyed it, and I agree that cooking is a perfect recreation. I love it!
Marty says
Hi Mike,
First time on your site - looking for a Jalapeno pickle recipe and found this - sounds great and will try it out as soon as my Jalapenos are ready (first year growing them) - can you add other chilli's to it as well? I was thinking of adding an orange Habanero to it to give it a bit of a hit. Would this work?
Cheers
Marty
Michael Hultquist - Chili Pepper Madness says
Hey, Marty. Absolutely. This will work with any peppers. Enjoy!
Sandra says
These are hot! And, delicious. I made this recipe on Friday. There's actually enough brine for two jars. I gave one to a friend and she put some on a hotdog; she loved it! I put two garlic cloves in the brine (and put one clove in each jar). After putting the jalapeños in the hot brine, I let it come to another boil before putting them into the jars. I used 7 big jalapeños and 2 smaller ones to fill the jars. Thanks for the recipe 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Sandra. Glad you enjoyed them.
er says
Can you re-use the brine?
Michael Hultquist - Chili Pepper Madness says
ER, some people do reuse their brine and just toss extra peppers into it. I prefer to make new brine for each batch. However, you can use the brine for other things, like as a marinade or for spicing up other dishes, soups, stews, making dressings, etc.
Derek says
no need to boil the jalapeños in the brine actually a cold bring won’t cook you peppers marking them crunchier and these will last
months in the fridge
Michael Hultquist - Chili Pepper Madness says
Some people enjoy a cold brine. Heating the brine assists with blending the overall flavors. I don't have any issues with softening peppers, though if you boil the peppers too much, you do risk softening.
Cleo says
Do I water bath these and for how long? Can I add carrots -sliced?
Michael Hultquist - Chili Pepper Madness says
Cleo, you can process these for 10-15 minutes in a water bath, possibly longer, depending on your elevation. Yep, you can add carrots as well. I have a recipe for that, too - Taqueria Style Pickled Jalapenos and Carrots: https://www.chilipeppermadness.com/recipes/pickled-jalapenos-and-carrots/
Jewels says
I got ahead of myself and minced the garlic . . . not so easy to remove now. Will this make them too garlicky? Any suggestions or just deal with it?
Michael Hultquist - Chili Pepper Madness says
Jewels, I love garlic in mine. However, you can try to pick them out or just strain the whole batch to remove the garlic solids, then put it all back into the jar.
Gary says
Can you use cider vinegar instead of the white vinegar?
Michael Hultquist - Chili Pepper Madness says
You surely can! Enjoy!
Jason Gillman says
Just a quick question. About how much did your jalapenos weigh? My jalapenos in my garden are quite a bit smaller than yours, so I don't want too much or not enough brine. Thanks in advance!
Jason
Michael Hultquist - Chili Pepper Madness says
Jason, jalapenos can vary in weight from .5 to 1 ounce or even outside of that range, so weighing them is a good way to judge amounts. Good luck!
Val says
Love this recipe, and really appreciate how NOT sweet it is! I’ve already used it several times! Quick question - I have everything BUT fresh garlic ready to make these, can I use jarred minced garlic? Will it overpower the final product if the minced garlic stays in the brining liquid with the peppers?
Thanks so much!
Michael Hultquist - Chili Pepper Madness says
Thanks, Val. Yep, you can definitely use jarred minced garlic. If you're concerned about overpowering with garlic flavor, limit it to a tablespoon or so. Enjoy!
Elizabeth says
I’ve been growing jalepeños, serranos, and burrito peppers in my quarantine garden. They are finally ready! I tried this recipe tonight and honestly, AMAZING!!! I’m blown away! Love the flavor and crunch. Bet they’ll be even better in a few days. Thank you!!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Elizabeth! I love the name of your garden. LOL. Enjoy.
Joan Jinks says
Any suggestion for my carelessness. I put the jalapenos in the jars and forgot to add the vinegar solution to the jar I just poured it out. Will the jalapenos keep like this in the refrigerator or should I mix more vinegar solution to add to the jars??
Michael Hultquist - Chili Pepper Madness says
Joan, you can keep the sliced jalapeno peppers covered in the jar in the refrigerator, but they won't last very long without the brine (vinegar mixture). You probably got some of the pickling solution if you set the peppers in the brine, but not much. You can refrigerate them a day or 2 possibly, until you get the time to make more brine. You can just make the brine and pour it over the peppers in the jar. Good luck.
Sharon Whitted says
I made my second batch of these today. Thanks for the recipe. So easy, love the texture and crunch! Will continue to use this recipe to make more.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sharon! I'm happy you enjoyed them! So good!
vicki Dillard says
I accidently bought a lb of jalapenos from a farmer's market delivery service. As I didn't want them to go to waste googled, what to do with an lb of jalapenos. OMG Why did I wait so long. I have spend so much money trying to find the perfect pickled jalapenos and carrot. And without any luck I might add. I can eat these like candy and I haven't even put them in the refrigerator yet!!! Next purchase of an lb of jalapenos will NOT be on accident. THANK YOU!!!!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Vicki! I love it. Glad to be helpful. Enjoy.
Ben says
Hi there, great recipe! Enjoyed it so much that I need to make a second batch. Have one question though: can I reuse the brine from batch one for batch 2, maybe adding in the spices again but not adding more vinegar and water? Feels like a waste to have to use a bunch more vinegar when I have all the brine from the first round.
Thanks for your suggestions!
Michael Hultquist - Chili Pepper Madness says
Ben, pickling brine is reusable for refrigerator pickling, though not for canning. You can also use it for drinks, like making spicy bloody marys or spicy martinis, or also using it to brine meats for grilling. You can also freeze it. Yes, hate to see it go to waste!
Ben says
Thanks so much! Appreciate the quick reply.
Michael Hultquist - Chili Pepper Madness says
You are very welcome!
Andrew Ronnow says
I asked about the peppers going soft and then read the WHOLE post, which mentions how to keep the peppers crunchier! Feel free to delete or not post that original question! I'll do better about reading the whole post in the future before I ask questions. BTW, LOVE LOVE LOVE this site! Thank you for loving peppers (and other good foods) add much as I do!!
Michael Hultquist - Chili Pepper Madness says
Haha, no problem, Andrew! I appreciate it! Enjoy!!!
Andrew Ronnow says
Haven't tried it yet, but looking forward to it! One question: are the jalapenos at least semi crunchy after a week or do they end up soft/soggy after a week? Certain unnamed (popular) companies that make jalapenos sell really mushy peppers and they are inedible to me! I have a way of keeping giardiniera crisp when I make it and was going to use it with these peppers if needed, but I would prefer to skip that overnight step if it's not necessary!
Sheri Fortune says
Mike, what is the heat level of these. I like mild but I can no longer find them at the store and I sure miss them.
Michael Hultquist - Chili Pepper Madness says
Sheri, these aren't any spicier than your typical jalapeno peppers. If you're concerned about heat levels, you can core out some or all of the jalapenos to remove the innards, where most of the heat resides. Or use a mixture of jalapenos and milder peppers. Let me know how it turns out for you.
Doreen says
Hello and THANK YOU for these amazing recipes! My question has to do with the oregano used - can I use regular oregano in place of Mexican oregano?
Michael Hultquist - Chili Pepper Madness says
You are very welcome, Doreen! The oregano is for flavor, so absolutely, you can use regular oregano or other dried herbs to your preference. Let me know how it turns out for you!
Doreen says
Thank you for the quick reply, Mike! The peppers are AMAZING!!! They are currently sitting in their jars waiting for a ribbon to be wrapped around them. I'm excited to be giving them as gifts this holiday season. Keep these wonderful recipes coming!!!
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Doreen! The perfect holiday gift! I hope they are enjoyed!
Cindi says
I quadrupled the recipe because I had 36 average size peppers and your recipe is for 5-6 peppers and you said use a large jar (which I assumed meant quart but your picture looks more like a regular). Well I ended up filling one regular mason jar and 2 jelly jars with about 2/3 peppers and 1/3 liquid. Please tell me why I got so much less jars than you. I had 3 regular size mason jars of liquid left which I kept for future use, I.e., salad dressing, marinade. Also, what kind of salt do you use for your recipe please. Oh, and I ate an apple when I was done and poured some liquid over it. Yum yum! Thank you very much for your time and expertise!
Michael Hultquist - Chili Pepper Madness says
Thanks, Cindi. Glad you are enjoying them. The recipe usually makes about 4 cups, though much can depend on the size of the peppers you're starting with. I usually use either a couple pint jars or a larger quart jar.
David Szymanowski says
I forgot to add the salt. Can I still eat them for awhile?
Michael Hultquist - Chili Pepper Madness says
David, yes, you should be fine. You can always add in a bit of salt if you'd like.
Nadia says
These turned out perfectly. Thanks for yet another great recipe. Enjoying these on sandwiches as we speak.
Michael Hultquist - Chili Pepper Madness says
Thanks, Nadia! Glad you are enjoying them!
Pam Madziarz says
Hi Mike!
My husband makes these every year and cans them!!!
His great aunt used to can hot peppers in garlic, dill and oil and were very yummy. Unfortunately she passed before we could get the recipe. Have you or do you know of a recipe to can hot peppers without vinegar but oil!
Thanks,
Pam
Michael Hultquist - Chili Pepper Madness says
Great, Pam! You can "can" your peppers in oil with a pressure canner. I haven't done it myself, but it can be done. I love the texture and flavor of peppers in oil. I have a recipe here for Roasted Peppers in Garlic Olive Oil that's meant for a short term solution. Very delicious.