Please Sign In

Please enter a valid username and password
  • Log in with Facebook
» Not a member? Take a moment to register
» Forgot Username or Password

Why Register?
Signing up could earn you gear (click here to learn how)! It also keeps offensive content off our site.

Recipe: How to Make Jalapeño Pickles

Recent Comments

Categories

Recent Posts

Archives

Syndicate

Google Reader or Homepage
Add to My Yahoo!
Add to My AOL

The Wild Chef
in your Inbox

Enter your email address to get our new post everyday.

August 29, 2011

Recipe: How to Make Jalapeño Pickles

By David Draper

Although my garden is a bit woeful this year, I have ended up with plenty of pickling cucumbers, which is fine by me. After fresh tomatoes, cucumbers are the No. 2 reason I grow a garden. All the radishes, zucchini, lettuce, and carrots are just bonus. I love my cucumbers sliced fresh and mixed with onions and vinegar for a crisp summer side dish, but the majority of them end up as pickles.

Each year, I try a few new pickling recipes and have recently been experimenting with brining and fermenting. But, there are also a few pickles I have to make every year, mostly to appease the friends I hunt and tailgate with. One of those must-can recipes is my jalapeño dill pickles, which I’ve detailed below.

If you’ve never canned before, there are plenty of resources online that will provide good insight, but I suggest picking up a copy of the Ball Blue Book of Preserving, which details all the important steps to putting up your summer harvest.

Jalapeno Dill Pickles
(Makes about 8 pints)

Ingredients:

- 4 ½ cups water
- 4 cups white vinegar
- 6 Tbsp. canning salt
- 8 jalapenos, sliced
- 16 sprigs fresh dill
- 8 red chili peppers, or 4 Tbsp. red pepper flakes
- 12 cucumbers, washed and sliced ¼-inch thick, crosswise
- 4 tsp. mustard seed
- Peppercorns

Directions:

In medium pot, bring water, vinegar, and salt to a boil, stirring until salt dissolves.

Put 1 sliced jalapeno into each jar, along with one sprig dill and one red chili pepper (or ½ Tbsp. red pepper flakes).

Pack cucumbers tightly into pint jars, leaving ¼-inch space at the top.

Add another sprig dill, ½ teaspoon mustard seed and a few peppercorns.

Pour hot vinegar/water mix over cucumbers.

Tighten caps, submerge cans in boiling water for 15 minutes.

Comments (11)

Top Rated
All Comments
from CL3 wrote 2 years 34 weeks ago

nice... I have plentiful habanero peppers this year (my wife thought she was getting jalapenos! oops!) and I suppose I could substitute them into this recipe, but they are hot!

anyone have any ideas what to do with so many habaneros?

0 Good Comment? | | Report
from rdorman wrote 2 years 34 weeks ago

that sounds amazing!

0 Good Comment? | | Report
from ckRich wrote 2 years 34 weeks ago

Am I seeing a couple jars of pickled green beans on the left? Since I can't see any seeds in the jar, I'm guessing you didn't throw any heat on 'em. Either way, that's one of the greatest snacks out there. Throw in a pickled quail egg or two.... you're talking heaven.

+1 Good Comment? | | Report
from Double D wrote 2 years 34 weeks ago

ckRich - You might the note the red tint to the brine in those beans from the cayenne. There is also a few super chilis in there along with an Anaheim. Not a super-hot batch, but some decent spice to it. And I agree, about the perfect snack.

0 Good Comment? | | Report
from ckRich wrote 2 years 33 weeks ago

Very nice! I missed the red tint, thought that was from the wood shelf. Sounds like a good batch. Let me know where I need to report for any taste-testing duties....

0 Good Comment? | | Report
from M_Rothwell wrote 2 years 33 weeks ago

This is going to be my 1st time canning, (jarring). Do you fill the jars clear to the top before putting on the caps then boil? -Or do you leave some space? I wouldn't want to blow up my jars!

And any suggestions on tomatoes? I mean everyone does salsa and tomato sauce. Can I preserve whole tomatoes for BLT's in the winter somehow? (As in freeze whole ones?)

0 Good Comment? | | Report
from duane boyd 52 wrote 2 years 33 weeks ago

I like the hot pickles too,but you should try pickled green tomatoes they era oretty good ,also on your hot pickles,I always add some carrots and some califlower.pickled sausages are good too.now I'm gettin hungry,keep pickeling.

0 Good Comment? | | Report
from Arlo269 wrote 2 years 33 weeks ago

Have you guys ever had Jalapeno or Habenero Pickled Okra. I have a great recipe and I love pickled okra I usually put up about 40- 50 pints. The Habenero is my favorite.

0 Good Comment? | | Report
from Double D wrote 2 years 33 weeks ago

M_Rothwell - If this is your first time canning, I would definitely follow a recipe to the letter. Most call for leaving 1/4 to 1/2 inch of headspace. There are lots of how-to tutorials on-line or pick up a Ball Blue Book.

Duane_Boyd - I made pickled green tomatoes for the first time last year and they were a big hit. I plan on making a double batch this year.

0 Good Comment? | | Report
from 2Poppa wrote 2 years 33 weeks ago

Thanks for the recipe Dave, as I have been looking for one, just as you mentioned.

0 Good Comment? | | Report
from Nolan wrote 2 years 24 weeks ago

these sound awesome!

0 Good Comment? | | Report

Post a Comment

from ckRich wrote 2 years 34 weeks ago

Am I seeing a couple jars of pickled green beans on the left? Since I can't see any seeds in the jar, I'm guessing you didn't throw any heat on 'em. Either way, that's one of the greatest snacks out there. Throw in a pickled quail egg or two.... you're talking heaven.

+1 Good Comment? | | Report
from CL3 wrote 2 years 34 weeks ago

nice... I have plentiful habanero peppers this year (my wife thought she was getting jalapenos! oops!) and I suppose I could substitute them into this recipe, but they are hot!

anyone have any ideas what to do with so many habaneros?

0 Good Comment? | | Report
from rdorman wrote 2 years 34 weeks ago

that sounds amazing!

0 Good Comment? | | Report
from Double D wrote 2 years 34 weeks ago

ckRich - You might the note the red tint to the brine in those beans from the cayenne. There is also a few super chilis in there along with an Anaheim. Not a super-hot batch, but some decent spice to it. And I agree, about the perfect snack.

0 Good Comment? | | Report
from ckRich wrote 2 years 33 weeks ago

Very nice! I missed the red tint, thought that was from the wood shelf. Sounds like a good batch. Let me know where I need to report for any taste-testing duties....

0 Good Comment? | | Report
from M_Rothwell wrote 2 years 33 weeks ago

This is going to be my 1st time canning, (jarring). Do you fill the jars clear to the top before putting on the caps then boil? -Or do you leave some space? I wouldn't want to blow up my jars!

And any suggestions on tomatoes? I mean everyone does salsa and tomato sauce. Can I preserve whole tomatoes for BLT's in the winter somehow? (As in freeze whole ones?)

0 Good Comment? | | Report
from duane boyd 52 wrote 2 years 33 weeks ago

I like the hot pickles too,but you should try pickled green tomatoes they era oretty good ,also on your hot pickles,I always add some carrots and some califlower.pickled sausages are good too.now I'm gettin hungry,keep pickeling.

0 Good Comment? | | Report
from Arlo269 wrote 2 years 33 weeks ago

Have you guys ever had Jalapeno or Habenero Pickled Okra. I have a great recipe and I love pickled okra I usually put up about 40- 50 pints. The Habenero is my favorite.

0 Good Comment? | | Report
from Double D wrote 2 years 33 weeks ago

M_Rothwell - If this is your first time canning, I would definitely follow a recipe to the letter. Most call for leaving 1/4 to 1/2 inch of headspace. There are lots of how-to tutorials on-line or pick up a Ball Blue Book.

Duane_Boyd - I made pickled green tomatoes for the first time last year and they were a big hit. I plan on making a double batch this year.

0 Good Comment? | | Report
from 2Poppa wrote 2 years 33 weeks ago

Thanks for the recipe Dave, as I have been looking for one, just as you mentioned.

0 Good Comment? | | Report
from Nolan wrote 2 years 24 weeks ago

these sound awesome!

0 Good Comment? | | Report

Post a Comment