How do you store your jalepeno peppers?

[isuhunter]

I have always had 2 or 3  plants in the garden.  I use the heck out of them and have always froze them.

Does anyone can them?

Does anyone pickle them?

 

[isuhunter]

I tried canning some today.

 

 

[chilerelleno]

Simple pickling will keep them in the fridge for a very long time.
I've some pickled chiles in there right now, but am scared of them.
Scorpions and Ghost :biggrin:

Usually have so many bushes that we have to Pickle and Can to leave room in the freezer.

 

[daveomak]

I have dehydrated peppers...  They stay very good and don't lose any heat...  

 

[sundown farms]

I have begun fermenting vegetables and intend to try jalapenos. Posts here got me interested in saurkraut and that has lead to one of the bathroom's lavatory lined with jars of carrots, spicy kraut made with jalapenos and a small batch of kimchi. There is a lot of info on the net and very little cost to start. If you have a jar and any salt other than table salt then you only will need the peppers.  

 

[gooden123]

I pickle them. This is my 5 pepper special. Jalapenos,
Long hots, cubenelles, habanaros and reaper dust I make in the juice. Dump that jar in whatever spaghetti sauce you like and sautee it with a little beer and deer sausage. It's so easy to do.
PM me if you want to know specifics. Would post here but it's been a while since you started it so I won't waste my thumbs

20170728_171830.jpg

• gooden123
• Aug 15, 2017

 

[myownidaho]

I make escabeche. I also roast and freeze a bunch. I fermented some last year for hot sauce. When I get tired of processing them, I let the rest go until they're red and either dry them or smoke and dry them.

 

[dictator]

I pickle my excess jalapeños in a red wine vinegar/salt/pepper/sugar solution. They never last long enough to be anything other than refrigerator pickled peños.  

Drying in the dehydrator works awesome for cayenne, but never had good results with jalapeños. Not sure why...

 

[wimpy69]

I pickle my excess jalapeños in a red wine vinegar/salt/pepper/sugar solution. They never last long enough to be anything other than refrigerator pickled peños.  

Drying in the dehydrator works awesome for cayenne, but never had good results with jalapeños. Not sure why...

Mostly all cayenne varieties are thinner flesh allowing them to dry quickly. Jap's flesh is thicker, do you dry whole or half pepper which would give you more surface area to dry better.

 

[smokedcaveman]

when I have extra (not this year, garden died out from under me) I smoke (160-180F) the beasties over mesquite until they're dry and leathery, grind some up and put in a seasoning shaker and keep it in my pocket. little taste of home wherever I go.