The BEST jalapeño pickling ever! I have been home canning for 35 yrs & this has been the best yet. Cayenne, Serrano peppers too!

I have found that by placing any kind of pepper, cucumbers or okra in ice water in the frig for 24-48 hours before pickling will keep them crisp. It is not necessary to canner bath any peppers, as this will cook them to much, as long as you pack them into HOT jars, cover the peppers with boiling vinegar mixture and place a HOT lid on the jar, after wiping the rim and threads and place the ring on tightly. Mine seal every time and my family and friends are always amazed at how crispy my pickled peppers are.

I pack peppers into jars with a tbsp of salt and a slice of raw garlic, pour pure boiling cider vinegar over them and seal up. All my friends and relative brag on them and want more. Plus they stay crisp. Do okra same way

The vinegar in this recipe prevents the need to process in a pressure canner. The oil "floating on top " or becoming firm/solid in the frig is quickly solved by letting the jar set at room temp for a few minutes and then stirring. If oil is seeping out while doing hot water bath then you have filled jars too full.

The Picked Jalapeno are GREAT and easy to make.

This recipe is just like my own creation while experimenting in my kitchen. I too leave the pickling spices in the jar, add thick quartered onion and somtimes sliced carrots, but i do not use oil or bay leaf. I make this one jar at a time, not water bath, etc., just boil water and vinegar w/pickeling spices, drop whole jalapenos in the jar and cover with liquid. Let cool in jar and throw in the fridge. DONE! Also would suggest buying pickled green tomatoes at the grocery store and dived amoung 2 jars and toss in halved jalapenos and let "marinate" in the fridge. Very good!

This has to be the BEST recipe ever!! I made 2 dozen jars and every time someone comes to visit a can goes home with them they love them so much.......

I have processed many jars of jalapenos and simplicity is best for me. I recently opened a jar that had been in fridge 25 months, Still had as nice a crunch as on day one. I don't have a clue why use oil. It is normally used in escabeche.

For liquid, 1:1 ratio white vinegar to water,1 bay leaf in each jar, 1 Tbsp Pickling salt, (all optional are 5-10 peppercorns, 1 -2 cloves garlic whole, if you have it, a sprig of oregano, thyme, marjoram in each jar. I cut peppers in half lengthwise and de-vein partially to control heat. Boil mixture 5 - 10 minutes.Pack jars to 1/2" from top. Fill jars to top with hot liquid. Screw on lid fairly tight and allow to cool. You will hear top pop when vacuum is created. Quart jars when packed should require about 2 cups of liquid. Enjoy

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.

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'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.

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?

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.

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!

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?