Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pickled Jalapenos

I can't find Vlasic jalapenos lately. Who makes a crunchy pickled jalapeno?

Mezzetta, sliced and comes in medium or hot.

I like the mediums myself, I can eat them almost like pickles, the hot on the other hand are "hot" at least to me.

Oh I just checked and the "mediums" are actually labeled "tamed" in the middle of the label and "medium" at the bottom of the label

I'm with you on the crunchy aspect. I hate mushy anything.

Man, why don’t you try makin’ some yourself...? Two and a half cups of water, a half cup of vinegar, and two tablespoons of salt...mix it up good and boil it for 5 minutes or so. Turn off the heat, add enough fresh jalapeños for em’ to still be covered by the liquid, mix it all up again, cover and set aside until it cools completely. Pour everything in an air tight container and keep it refrigerated. Enjoy.

I started this last year and it has worked out great. Save you pickle juice. When pickles are gone(our favorite is Kosher) slice Jalapenos and put them in the juice. Leave them in fridge for a month and then start eating them. They stay crunchy. Also last forever just keep them in fridge.

Yeah, roll your own.

Put some pickle crisp in them to keep them from mushing up.

Boss you just toss the jallies in whole or sliced up?

Whichever way you like em’ brother. It’ll work either way.

How long till they’re ready/good to eat?

Just a day or so. You can do the same with habanero’s. I make pickled red onions this way too, and they’re pretty damn good in street-type tacos. I am a vinegar person, I love the stuff, so I use more vinegar myself.

Copy that... last question, just regular old white vinegar or is there a better way to fly?

Yep. I use distilled white vinegar.

I do mine a little different. Cayenne's too. I wash the peppers and put in a clean jar that has been sanitized. I put in salt and sugar, TBS salt for a quart, tsp sugar, I then pour a mixture of half and half white vinegar and water over the top and put a hot lid on. People seem to like them. Sugar is supposed to keep the vinegar clear. miles

Yep, we've had pickled red onions going all year.

Get to the bottom, slice another couple of onions & toss 'em in, back in fridge !



Great on lots of stuff.

We grew to hate the mushy store bought brands. Started making our own about 3 years ago. Any basic pickling recipe works. Add a little sugar, oregano, and garlic and call it good. Make a quart at a time and they will all be eaten way before they get mushy.
Ready to eat in 4-5 days.

I just made a quart and used fresh local Jalapeños...good

Giving it a shot...obviously these have been lounging on the plant for a while and most have gone red but hopefully they’re still tasty

I love red jalapeños. I think they have a richer flavor than the green ones. The overwhelming majority of jalapeños are picked and used when they are unripe and green. I like em’ best when they are ripe and red, and I like to pick em’ and use em’ as soon as they turn red, when they still have a lot of their moisture retained. When they turn a deeper red, they’ve lost a good bit of moisture. Those are the best ones to make chipotle from.