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Can you can these? I’d like to give them as gifts!
Hi Suzanne, yes you can can these. See detailed canning instructions on our regular Bread and Butter Pickles recipe.
I made these yesterday and they are everything Elise says they are. Couldn’t wait so began tasting them today! WOW hard to stop. Thanks so much for sharing this recipe.
I followed directions to a T. We loved them but I think I over cleaned my jalapeños no kick to them! I had overload of jalapeños from my garden so I decided to make them again! I cut the jalapeños into slices and cleaned some not all I also quarter my onions so they wouldn’t be stringy. Loved them more the second time with a little bit of a kick. When I serve them I mix half of the first jar and add some from the second jar! PERFECT KICK!
I have used this same recipe for years and make it with sliced peeled cucumbers along with the jalapenos and onions. The crowd goes wild. Also whole jalepenos need a few silces in them to allow the brine to penetrate and they are good and sweet hot. Great recipe thanks!
I’m so glad you like them Doug!
Has anyone tried using whole peppers and not seeding? I do sliced pickled jalapenos and leave the membrane and seeds in and they are great. Wondering if these need to be sliced for flavor. Would like to hear from someone before committing. We love bread and butter pickles so are interested in how these turn out. Thanks.
I’m super excited for my B&B jalapeños! My garden is starting to give me big batches now! But in regards to the old, & this may have been mentioned already, but I find it really easy to seed the peppers by cutting the stem off & using an apple corer & just ream around the edges a couple of times & the ribs & seeds come out & a little tapping removes the rest of the seeds & there’s very little skin to oil contact.
Great idea, thanks Andie!
After sampling a similar, commercially-produced product at a gourmet food store, I decided to go home and see if I could find a similar recipe and came across yours. I made them recipe and they are great! And yes, they taste very similar to the ones in the fancy food place – at a fraction of the price! Thank you Elise!
These sound amazing. My suggestion for de-seeding is to NOT wash your hands until you are completely done, then wash with soap and water, then scrub your hand with rubbing alcohol. DO NOT do this and then cut more peppers as it takes all the natural oils off your hands and lets the pepper oil sink right in and you will end up with hand that are on fire all night long.
Quote “They’ll easily last a year (or two) in the fridge….” Glad to see someone out there that is not so squeamish about long term storage. Most recipes suggest you use them immediately. The one thing I recommend if you do keep them for a long time (in mason jars), is that you invest in some plastic lids vs the lids and rings. They can rust over time, and that makes me leery. As far as the latent oils, I just deal with it. I also use heavy nitrile gloves for the de-seeding and and cleaning phase. You just have to remember not to put your hands where they don’t belong for a little while :))
Capsicum juice, the stuff that makes chilies hot is an acid. To neutralize an acid use a base. I never got the hang of doing kitchen chores while wearing gloves. When I’m done handling chilies I make a paste of baking soda and water. I use this on a plastic scouring pad to scrub my hands. I’m careful to pay particular attention to work it up under the finger nails. A dollar store tooth brush is great for this. I keep a box of bi-carb on the end of a shelf where I can find it if I can’t see. No matter how careful I am I still occasionally rub an itchy eye. A bit of bi-carb in a glass of water poured into the eye and blink the eyes rapidly to scrub the eyeball, repeat flushing and blinking until the wash works its wonders.
Dear Elise, Thank you so much for all your help !!! So far I have only gotten rave reviews on the stevia, bread & butter pickles !!! I have yet to taste them myself as they have been gobbled up by family, neighbors & friends !!! LOL Hopefully, I’ll get to try some, in the next couple of weeks !!! LOL I do believe that we’ve hit on a fabulous recipe !!! Once again, THANK YOU !!! Aaron
Great Aaron, I’m so glad the stevia worked for you! Sounds like a terrific way to enjoy bread and butter pickles without all the sugar.
Hey Elise , I was wondering if I could substitute stevia extract for the sugar ? Thanks in advance for any/all help .Aaron
Hi Aaron, good question! Normally I would say no, because stevia doesn’t contain sugar and sugar is useful in preserving, but in this case it’s the vinegar that acts as the preservative. I don’t know how the stevia would taste in this recipe. If I were you I would start with a very small batch as an experiment. Let us know how it turns out for you!
These are very tasty and not too hot as promised. I had to go out to buy medical grade disposable gloves, but I was glad you encouraged me. I can usually clean a couple jalapenos without a problem. But a quantity like this is sure to be trouble! Thanks for the great recipe.
Could I make this recipe using my frozen jalapenos?
Hi Judy, probably. I haven’t tried using frozen jalapenos. If you do, please let us know how it turns out for you!
I had never canned/pickled ANYthing before trying THIS recipe abt 3 yrs ago – and loved it – as did all those lucky friends with whom I ‘so generously’ shared my impressive pickled jalapeno stash. Yummo! Oh, and one last thing – as I read the many complimentary comments – with which I wholeheartedly agree – I can almost hear the common MISpronunciation (like nails on a blackboard to my Latina ears)…so PLEASE stop calling them “hal luh pee nose”! Oy… (ok, PART Mexican, part German, part Jew, part Irish!). Now – repeat after me: Hah-lah-PEN-yo (singular) Hah-lah-PEN-yoz (plural) Que bueno! Das ist gut! Gracias! Blessings, Linda
This is a fandamntastic recipe and I’d like to thank you for posting it. I tried this one today and ended up mixing this recipe with the pickle recipe and adding 20 cloves of garlic and 1/2 a pound of ginger. The end product was completely delicious and I will definitely try this again. Thanks again for making this available.
Great recipe! I mixed in some other peppers from our garden including a few red jalapeños, orange, and Hungarian yellow hot peppers. I did process mine for storage outside the refrigerator. The green jalapeños lose their bright vibrant green color and turn more of a dull green when cooked and canned. Not so with the red and yellow colors. They retain their vibrant hue.
The one problem I have is that the jalapeño peppers drive my nose and eyes crazy when cutting and removing the seeds. I may have a serious allergy to them because I had to stop for a while to get my breath back. I did use the medical gloves so no problem with my hands.
About halfway through the process, I hit upon the idea of preparing the peppers underwater. Bingo! This greatly reduces the problem. Just fill a sink with water. Then hold the peppers beneath the surface to cut them and clean the seeds. When finished, pull the plug and start the garbage disposal.
That’s a great idea. I’m going to try that the next time I make these pickles. The cut jalapenos irritate my lungs when I prepare so many of them. Thanks! ~Elise
Thanks for the recipe. I would like to cut the peppers in rings and keep the seeds and such to keep them extra hot. Do you see any problems with this variation of your recipe? Thanks.
That should work fine. ~Elise
These pickles are amazing! I’ve been making them for the last 2 years after harvesting my peppers. I have also passed this recipe along to at least a dozen people who tried them and loved them also. I’m thinking about adding some habanaro peppers to the mix in the next batch. We’ve eaten them straight out of the jar, put them on hamburgers and hotdogs and minced them for deviled eggs!
OMG – Cannot get enough!!! Will have to plant tens times as many Jalapeno plants next season. My girlies are all asking for the recipe! Now we are planning meals around these beauties! Bravo Peg – truly delightful!