If I was canning peppers I would use this recipe. I had found another one that had apples in it and I would use this one. Here is a recipe for my hot sauce also.

Canning hot sauce.

8 Cups tomatoes
1 large green pepper
1 medium to large onion
2 to 3 cloves garlic
1 1/2 tablespoon of salt non iodized or canning salt
1 tsp oregeno
1 tsp parsley flakes
1/3 cup vinegar
2 tsp jalapenos for mild sauce

boil 5 to 10 minutes and put in jars

Shawn

The recipe says the oil is the secret. Does the oil keep them crisp? I have canned them before and they get soft or mushy. Am looking for a recipe that keeps them crisp. Thank you,

Hi Betty,

The crisp pickles result from less time in the processing.

If you really want a crisp pickle and will be using it in 3-4 weeks, keep it in the refrigerator.

-- CM

Not a canner but stumbled on this recipe due to abundance of jalapeno peppers in the garden this year. I really hit the jackpot. All my friends beg for a jar and I've given out the recipe many times to others.

I'd like an alternative to "pickling spice," or a list of ingredients that's in it.

Packaged pickling spices will vary. My local grocery markets their own brand. For my dills and other needs I pick out the orange rind, cinnamon bark, cloves, and use the other stuff. It's mostly black pepper corns, cardamom, dill seed, mustard seed, bay leaf, red pepper, juniper berry and some seed like fennel or caraway.

If you want crisper peppers, pickles, etc., try putting the jars in an ice water bath right after hot water processing. Cooling the jars down quickly will stop the peppers/pickles from continuing to cook while cooling down on the counter.

Don't put in ice directly after hot water bath as one comment states the jars will burst.

where do I find pickling spice?

Pickling spice is found right among all other spices on your grocery shelf.

I had some 8 or 9 jalapenos left from making salsa, great way to use them. The recipe made exactly 5 jars of 125 ml (half a pint or 4.2 ounces). However, the recipe contains oil. Usually food with oil should be pressure canned. What's your experience of the shelf life of this recipe?

This recipe is delicious! I used it last fall for pickling jalapeno and banana peppers, I also threw in some onion. The only thing that put me off was the oil opening the jars turned out messy and i just poured it off anyway. This year I'll try it without and see if its really "the secret".

Made last year with the cider vinegar and while flavor was good I didn't care for the oil. It prevents keeping the product cold in the fridge after it is opened because the oil thickens. While I have kept them several months open at room temperature without ill effects it is a concern. It also leaves a distintive after taste that I don't like. What is the oil's purpose? Can it be eliminated?

A perfect recipe! The seasonings AND the olive oil are spot-on, just right. As I processed mine, I was a little annoyed that some of the olive oil seeped out into the water bath, but that's not a big deal. I like to serve and eat them in sandwiches and as hors d'oeuvres with a jalapeno disk atop a square of cheese - a great combination, and the cheese tones down the heat a couple of notches. Thanks for sharing this recipe!

Great recipe. I'm not sure how many peppers are called for, though. I fill jars with peppers and then multiply the brine recipe accordingly, leaving the pickling spice in the jars for additional flavor.

We didn't love this recipe. I was hoping to find one that was just like the ones I buy in the store and put on nachos. These seemed to be to sweet? I mean they were spicy, but something tasted off in them. I think it was the cloves in the pickling spices?

I've tried a number of other recipes and this by far is a hit. I leave the pickling spices in the jar and process. The peppers come out with a little more flavor. Great for burgers and love em on Nachos and cheese.

I used this recipe. I don't like putting the olive oil in it. I don't know how the olive oil is the secret. When you put the jar in the refrigerator, you have a grease film on top of the peppers... Maybe I'll use the recipe without the oil and it will be better... Thank you, Marilyn

I tried this recipe and my friend loved the flavor however he said that it is cloudy with white stuff floating in it. Would it be the oil mixed with the cider?

This is just to answer Tonya from Texas' question about why her jars have a cloudy liquid. I suspect you used regular salt and not canning salt. Regular salt has additives that cause liquids to become cloudy just as you describe which is why canning recipes call for special canning/pickling salt or, at least Kosher salt which also does not have the additives. HTH.