Comments on: How to Pickle Jalapenos

By: Lori Yates

Lori Yates — Tue, 12 May 2020 17:02:21 +0000

In reply to Susan. Hi Susan! Yep, the sugar and vinegar take SOME of the heat out of the peppers. However, I still think commercial ones are maybe a bit milder than these homemade ones. Or maybe it just all comes down to the peppers we use. And the amount of seeds they have! That pepper steak sounds super delicious. I want to try it. What kind of bread is it traditionally served on?

By: Susan

Susan — Mon, 11 May 2020 22:26:27 +0000

I have been concerned about pickled jalapeños for along time because I’ve understood them to be extremely hot. Initially I was surprised at these being milder than the raw peppers, but it now makes sense, especially that they would be milder than the commercial ones: what makes chiles even hotter is heating them, and anything commercially canned will be heated. I may have to try a half recipe of these, because I just started making something Texans call “pepper steak” – 2 hamburger patties with a mix of chopped raw chiles and shredded cheese in between, patties sealed together, and then grilled. I did my usual lime-cilantro aioli this time, but your pickled jalapeños sound even better. Or maybe as an addition?

By: Lori Yates

Lori Yates — Mon, 11 May 2020 19:17:12 +0000

In reply to Paula. Hi Paula! Absolutely - this recipe and technique can be used to pickle just about any vegetable you want.

By: Paula

Paula — Mon, 11 May 2020 19:14:31 +0000

This is awesome! Can you use this for easy pickling of red onions?