Pickled Jalapeño Slices
Yield: 8 pints

4 QTS jalapenos (or mixed hot peppers)
4 cups distilled white vinegar
4 cups water
8 garlic cloves, peeled
8 springs fresh dill
4 tsp salt

If the peppers are small, leave them whole. If they're large, chop them into bit sized pieces.

In a large saucepan, combine the vinegar and water and bring to a boil. Turn the heat down to a simmer.

Place a garlic clove and dill sprig in each jar. Pack the peppers in the jars and sprinkle 1/2 tsp salt per jar over them. Cover with the simmering vinegar mixture leaving 1/2" head space. Use a knife to poke down the sides of the jars to release any air bubbles. Wipe jar rims, add lids and process in a hot water bath for 15 minutes.

NOTE: I just use jalapenos, slice them up and put them up in 1/2-pint jars, usually in batches of six jars. That uses about one pound of peppers, 6 garlic cloves, 6 dill springs, 1/4 tsp salt per jar and a pickling solution using 2 cups vinegar and 2 cups water just to make sure I have enough brine for the six jars.

I think I will be making some this year. We used to buy big jars, 62oz I think, of Jalapeno slices, Vlasic brand, at the store for something like $3.60. They were nice and crisp slices. I mostly use them for quesadillas or egg omelets. I couldn't find them this past year. Vlasic corporate said they were discontinued because they weren't a big seller...instead they have the same thing with a different label in 12 oz jars for almost $2 each. But I can't even find them to buy... The nearest thing is mt olive brand, 12 oz jars, for $1.89, and they are not nearly as crisply textured. The price increase is over 300% for an inferior product.

The recipe I found was
1 c white vinegar
1 c water
2 cloves garlic (crushed)
1 TBSP salt
1 TBSP sugar
6-8 jalapenos sliced 1/8"

Boil the ingredients then blanch the jalapenos a minute and pack into heated jars. Then refrigerate.
One variant said, same recipe, but don't blanch or boil, just refrigerate.
Another said, just blanched and packed like that, the jars will seal and are good for years stored in pantry. BWB not needed.
There was also some mention of calcium chloride to keep the extra firm.
I'm not sure which, but I'll try something.

My big problem is, I want poppers made from every single jalapeno that come from the garden! Last week I found a gallon ziplock of them deep in the freezer...I almost cried, I was so happy. I hit them a few times already and I think there are a handful left to fry.

BTW I was looking up what calcium chloride was, and it seems it is an alternative to using pickling lime. So I ask the search engine what pickling lime is.
First hit,
wikipedia
A reminder once again to everyone, never trust wikipedia...

JRinPA wrote: ↑Wed Jul 21, 2021 1:43 am BTW I was looking up what calcium chloride was, and it seems it is an alternative to using pickling lime. So I ask the search engine what pickling lime is.
First hit,
wikipedia

noitsnot.jpg

A reminder once again to everyone, never trust wikipedia...

I don't understand what you're saying in reference to not trusting Wikipedia.
Calcium Chloride isn't the same as Calcium hydroxide.

I use Calcium hydroxide to make hominy.

I still prefer fermented peppers they stay crunchy forever.

But you don't use Casub2. It states Calcium hydroxide's chemical formula is Casub2. But hey, you get what you pay for, right? Who needs a chemistry tome when you have wikipedia.

GoDawgs, did you have jalapenos from your garden in late June already?

I didn't catch that part.
Lot of mistakes in that site sometimes.

Love some pickled jalapeños for nachos, didn’t make any this season. I didn’t use Calcium Chloride although I have some on hand. Maybe next year I’ll make a bunch. I did have one jalapeño plant, but those got used up for poppers and other fresh uses. Probably need minimum of 4-5 plants to make any canning worthwhile.

We have a lot of choices on brands for sliced pickled jalapeños. I might tend to buy La Costena most of the time. 1/2 gallon is $3.52 @ Wally world, but I buy the smaller jars at HEB. Some brands seem more firm than others. The only thing I used sliced pickled jalapeños for is nachos. I really don’t care if the peppers are so very firm or crisp in that use. For hamburgers, tacos, poppers, or whatever else, I like crisp and fresh jalapeños. Nachos are the exception.

Where I grew up you would be hard pressed to find more than on brand of jalapeños.
So we canned all our own.
Didn't process them just hot brine and the lids put on and they sealed.
Always crunchy too.

The other day I bought a 15.5 oz of la costena at Big Lots for $1.50 or so. Haven't opened yet, I hope they are better than mt olive. I was planning to grow a bunch of jalapeno this year, but I only got about 15 or so in after my terrible seed starting fiasco this year. I had a whole flat of 50 planned. Our biggest use for sliced jalapenos is pheasant quesadillas, I guess about 3-4 oz per batch, because these little 12 oz jars go quick.

But I do like the idea of saving some hot peppers one way or another, rather than letting them go to waste.

I had mostly fresh cole slaw for dinner, so I think I'm gonna go finish off those frozen poppers.

Just made some jalapeño slices with 5% acidity vinegar lots of salt and garlic powder.
Totally forgot to dilute it but they will be fine.
Not really hot and will be ready in about 3 days or so.
It made two pints and one half pint or so in a used jar roasted red peppers came in.
No water bath and they will go directly to the refrigerator when cool.
By doing in small batches like this they always stay crispy before eaten.
Plus the things are like 65 cents a pound down here in my part of Texas.

Just tried the jalapeño slices i made yesterday.
Outstanding flavor and texture.
Total cost for two and one half pints was about 30 cents including vinegar and salt.

My favorite pickled jalapeño recipe was an escabeche recipe in an old Diana Kennedy book - The Art Of Mexican Cooking. It actually called for more sliced carrots than jalapeños! However, I reversed them, and added a bunch more onions - these cut into chunks, and I love them pickled, with the jalapeños. I also halve some hotter peppers - just a few, to give more heat to the mix. And, like with other pickles, I add some calcium chloride, for crispness. Funny thing is, eventually those sliced carrots seem to get as hot as the peppers, from absorbing the oils!

I just opened the last quart of last season's escabeche. It's usually in September that I make a batch, so this lasted pretty well.

pepperhead212 wrote: ↑Sun Jul 25, 2021 1:47 pm My favorite pickled jalapeño recipe was an escabeche recipe in an old Diana Kennedy book - The Art Of Mexican Cooking. It actually called for more sliced carrots than jalapeños! However, I reversed them, and added a bunch more onions - these cut into chunks, and I love them pickled, with the jalapeños. I also halve some hotter peppers - just a few, to give more heat to the mix. And, like with other pickles, I add some calcium chloride, for crispness. Funny thing is, eventually those sliced carrots seem to get as hot as the peppers, from absorbing the oils!

I just opened the last quart of last season's escabeche. It's usually in September that I make a batch, so this lasted pretty well.

Just about every recipe including hers from what I've seen on line involves addition of sugar and cloves along with other spices not normally found.
Not knowing it I actually came up with somewhat the same thing on my own.
They were and are a big hit.
Unbelievably good on a hamburger if you like mayonnaise and a slightly sweet hot pickled pepper.
Nothing you can find in the stores.

I haven't looked at the grocery store price of hot peppers in a long time. Have to be $3 a pound now. Hit the right couple weeks down on rt 23 in Lancaster Co and there will be cheap peppers at the roadside stands. But of course gas here is $3.25 again...

The jar of 15.5 oz la costena at Big Lots are good slices I think. They are much stiffer and sharper tasting like the vlasic were. The Mt Olive that currently flood the store shelves are disappointing, more mushy and vinegary tasting, instead of firm, sharp and hot. About double the price, but at least they as good a product.

Looks like I have some decent sized jalapenos on the plants now. First I need to use them for salsa, but I hope to get some pickle slices afterwards. I need to make at least 40 pints of salsa, probably 60 or more would be better. The last 2018 jars were used in July.

Am I the only one who likes jalepenos, but not the seeds? I like a lot of spicy foods, but hot pepper seeds feel like molten lead in my belly.

Cole_Robbie wrote: ↑Fri Aug 27, 2021 2:50 pm Am I the only one who likes jalepenos, but not the seeds? I like a lot of spicy foods, but hot pepper seeds feel like molten lead in my belly.

I normally take the seeds out.
They give me stomach cramps and other unmentionable symptoms the next morning.

That's how I know I ate enough of them...

I remove all seeds and the ribs too. Not a fan of real hot peppers.