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Can you double the recipe?
Hi Kimberly, I usually make a batch as described but I don’t see why you couldn’t double it.
On top of burrito bowl the escabeche brings the savory hot chutney goodness. Once you know it, you will come to see it as essential. The vinegar aids in digestion.
I’ve been making your recipe for years! Thought I should finally review it, too. :) This is a must for me every summer. We use them all year on tacos and tostadas and pretty much anything with beans and cheese. YUM! Thanks for the great recipe!
I’m so glad you like the recipe Courtney! I love pickled jalapenos with Mexican food.
If I were cut the jalapenos in half to remove the membrane and seeds to cut down the heat should
I cut down on the cook time too?
Hi, Brian! Emma here, managing editor. No, I don’t believe cutting the jalapenos in half or removing the membranes and seeds would change the cooking time. Enjoy!
Please need a recipe for quarts of this amazing stuff ! I do can and adjusting my time for water baths.
The vinegar was overpowering and my whole house smelled for days. I will try it again but tone down on the vinegar. Does anyone know if white vinegar is less acidic than apple-cider vinegar? I still plan to dilute it with water but I’m wondering if there’s a way to soften flavor a bit. The vinegar was so strong I couldn’t even taste the jalapenos or vegetables.
I am no expert, but I know the amount of acidity in the canned product has a direct impact on its safety. I do not reduce vinegar in canning. Generally white and apple cider vinegar have 5% acetic acid. If you dilute the vinegar with more water, you will affect the over all acidity & that is not recommended. I have heard of adding sugar if one finds the acidity too strong.
I don’t get not peeling garlic? I pickle jalopeno and raw garic all the time. I’ll try it though.
More flavor when you pickle them with the skins on. And when you eat them, the garlic just slides right out of the skin.
This looks great! I have been wanting to try pickling jalapenos for a long while now. I’ve tried them once before and was in awe with the flavor. I definitely want to do my best to try and recreate that flavor at home! I am excited to try this recipe, thank you for sharing!
Hi, I’d like to try this recipe with adding sliced jicama, would that work? slicing the jicama either a bit thick or thin? have you ever tried it?
Hi Stella, I haven’t tried pickling jicama this way so I don’t know what to tell you about how well it would work. If you try it, please let us know how it goes!
Yes you can add jicama. Trader Joe”s makes a version of this (found in refrigerated section) that has jicama included. Of course homemade versions are better, not just because TJ’s charges $4 per 20oz container, but you can add other veggies if you want and slice your veggies to your own liking (I prefer to make jalapenos en ecabeche with my jalapeno’s pre-sliced lengthwise).
Will it be okay if I use half white vinegar and half apple cider?
Hi Sandra, I assume you mean apple cider vinegar, not apple cider, right? If so, then yes, you can sub half of the apple cider vinegar with white vinegar.
Thank you for the simple recipe, I can’t wait to try them!
What is the recommended time they should sit before enjoying? This is my first year pickling jalapenos and read that some let them sit longer to ease up the potency of the vinegar. Also, my batches have veggie volume for 6 pint jars, but not enough liquid. I had to add more vinegar to make up the veggie volume and 6th jar.
Hi Monica, you can start using them as early as the next day, though I find the pickles improve with time, and mellow with time too.
Elise you say to process for pint jars 10 minutes if I was to do quart jars how long do I need to process
Hi Ella, oh, I would say about 15 minutes.
Could I use raw veggies if I use a pressure canner? My husband prefers them crisp.
Hi Sarah, I don’t really know. You might want to consult a resource on pressure canning vegetables.
This is a lot like what my neighbor makes. I couldn’t remember it exactly and didn’t want to call her; so I looked online for something similar. But I’m curious about one thing. If my peppers are red, how do I know when they are cooked?
Also, for a slightly less spicy version, remove some/all of the seeds.
Hi Annalisa, you’ll be able to tell if the red peppers are cooked. Their color will be a slightly different shade.
Hi Elise l have one more thing to ask your recipe is for 4 5 pints. I plan on doing 15 pints should I do this in small patches are triple the recipe. Also can I use canning salt instead of kosher salt. Thank you so much helping me out. Ella
Hi Ella, I think I’ve made a double recipe once before. Don’t see why it wouldn’t work with a triple recipe. With jams and jellies it’s better to do single batches, but you don’t have a setting issue with these pickles. Just make sure that the peppers are completely cooked through before canning. No idea on the canning salt, I haven’t used it.
You just always have to use salt that has NO iodine, it will make the liquid cloudy and the vegetables will be soft.
Elise you say if you are using serranos cook for five mins jalapeño ten mins do I nead to cook the jalapeño first then add the serranos l would also like to add some chillie peppers and sweet peppers this is my first time to every try to can peppers any advise would help me so much. Thanks ELla
Hi Ella, the serranos will cook faster than the jalapenos because they are smaller. Just add them all together and make sure that they are all cooked, no matter how long it takes. I think I will change the recipe so it says 10 minutes for both, just to avoid the confusion.
Hi again can I mix other types of peppers in this mix sweet peppers Pablo
Can I use pickle crisp in this recipe
Hi Ella, I had not heard of pickle crisp until you mentioned it here. Interesting product. Haven’t tried using it yet, so if you do use it with this recipe, please let us know how it turns out for you!
I think this may be alum.
Pickle crisp is calcium chloride, not alum, and I’m not sure this would have any relevance to cooked veggies like it does for canning raw, like cucumbers.
how much water do i use for the bath
Enough water to cover the jars that are sitting in a rack (so they don’t touch the bottom of the pan) in a large pot, by one inch.
If you are trying to achieve the flavor profile found in commercially canned jalapeños you’ll need to cut the acidity (e.g. 1 part vinegar to 4 parts water). If you don’t cut the acidity the flavor will be mostly vinegar. Unfortunately, it it not always easy for home canners to safely can foods with such low acidity (commercial canners achieve this with special techniques and equipment including an on-site lab for microbiological analysis). If you make low acid pickled vegetables, make them in small batches, refrigerate them, and use them within a few weeks. Botulism doesn’t grow at refrigerator temperatures.
An interesting article about canning and botulism: http://www.nwedible.com/wp-content/uploads/2013/07/botulism3.pdf