Pickled Jalapenos

[mosparky]

I've done similar japs except I packed in jars, poured boiling brine mixture over them, then put lids on and inverted til cool. I find I prefer cider vinegar to the white for almost all pickling.

 

[Steve H]

Update, after 9 days I opened them up. And tried some. Here are my thoughts:
They stayed just as crunchy as fresh.
They are a touch sweet for me. The next batch will only have 2 tablespoons of sugar instead of 4.
The pieces that had no seeds had the perfect heat. Next batch will have little to no seeds in them. Or have some removed seeds added to the brine. The Hungarian peppers I have setting have the seeds removed. I'll be trying them this weekend.

 

[bluewhisper]

I used to re-use jars for pickling/canning but I switched to proper canning jars and lids.

But for dry stuff, old jars are fine if you can get the labels off. Depending on the label, sometimes it isn't worth the effort.

Those peppers I put in the Claussen brine stayed crisp. Maybe there's something like alum in the brine for crispness.

Seasoning jars can be worth saving, if you make your own seasonings like rubs, etc.

 

[pushok2018]

Nice looking jalapenos, Steve! I have about 20 of them in my fridge and am going to try your recipe this weekend.
Thanks for sharing!

 

[Steve H]

Nice looking jalapenos, Steve! I have about 20 of them in my fridge and am going to try your recipe this weekend.
Thanks for sharing!

Glad to help! Let us know how they come out.