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PickledJalapeno
June 13, 2018 Canning, Condiments, Pickles, Pickling, Recipes

Pickled Jalapeno Peppers

This recipe, from Mrs. Wages, offers a great way to enjoy Jalapeno peppers and not suffer from the heat in the process! They still offer a kick, but pickling them mellows out the heat. Add the pickled peppers to tacos, nachos, or pulled pork sandwiches. Top a pizza or bowl of chilli with them, or chop them up and add them to the batter for your next batch of cornbread! Yum!

The original recipe is published on www.mrswages.com

Pickled Jalapeno Peppers
Ingredients
  • 1 pint jalapeño peppers
  • 1 cup vinegar
  • 1/4 cup water
  • 1 tsp Mrs. Wages Canning & Pickling Salt
  • 1 tsp Mrs. Wages Mixed Pickling Spices
Instructions
  1. Wash peppers thoroughly and pack tightly into jar, leaving 1/2-inch head space.
  2. Combine vinegar, water, salt, and pickling spice in medium sauce pan. Bring to a boil.
  3. Carefully pour boiling hot liquid over peppers to within 1/2-inch of jar top. Adjust lid.
  4. Process 10 minutes in a boiling water bath.
Recipe Notes

Yields - 1 Pint

Post a Comment

2 Comments
  1. Avatar
    Mary Posted November 18, 2019 at 11:13 am | Permalink

    Hello, and thank you for their recipe and site ! I want to make the pickled jalos, but, have a question. Can I substitute Himalayan Pink Sea salt for the canning and pickling salt? Thanks, mary

    • Fillmore Container
      Fillmore Container Posted November 18, 2019 at 2:32 pm | Permalink

      Hi Mary,

      Pickling salt is different than other salts because it does not contain anti-caking ingredients, which can turn pickling liquid cloudy, or additives like iodine, which can make pickles dark. In addition, pickling salt has fine granules that make it easy to dissolve in a brine.
      The National Center for Home Food Preservation says – “Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use.”

      When making substitutions for pickling salt, keep in mind that weight per volume can differ. Salts coarser than pickling salt may also take longer to dissolve.
      Weight of different salts is something you’ll need to consider to adapt your recipe. The University of Wisconsin – Cooperative Extension advises that 1 1/2 cups of flaked kosher salt equals about 1 cup of canning and pickling salt, or about 50% more kosher salt. For fermented pickles, they recommend measuring by weight: 7 3/4 ounces (220 grams) of flaked salt is equivalent to 1 cup of canning and pickling salt.

      You might find these articles helpful:
      https://nchfp.uga.edu/how/can_06/salts_pickling.html
      https://livinghomegrown.com/pickling-salt/
      https://foodinjars.com/blog/canning-101-on-substituting-salt-in-pickling/