Easy Quick Pickling Recipe St Pete Times
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05/04/2012
Pickled jalapeno rings are one of my most favorite things. I've always wanted to learn how to make them--this recipe made it possible. I added some crushed red pepper, that was the only change I made. I did not add the jalapeno peppers to the saucepan, I went ahead and put them in the canning jar and once the vinegar mixture came to a boil, I poured it over the peppers in the jar, put a lid on it and let it sit like that for ten minutes before refrigerating. I have not used them yet as I want them to sit in the vinegar for a week or two to really get good. I'll update my review once I've had a chance to try them. Five stars for this recipe for just being awesome. I am so tickled I could make my own. VERY easy.
06/30/2012
This is an excellent recipe, as is. I have made it a couple of times now, adding bite size pieces of onion and bell peppers, to fit the chips (actually, reduced fat triscuits) I use for nachos. I won't be buying the ready made jars of slice jalapenos anymore. It's couldn't be much easier. Thnx Chef John!
06/27/2012
Super easy! I only made one slight change - I didn't have any oregano on hand, so I omitted it. It still had a great flavor! This makes 2 'jelly' sized jars full (not the tiny, squatty jars, but the small ones with decorative sides) if you use large enough jalapenos. A great 'starter' recipe!
08/27/2012
I followed (almost) the recipe. On Chef Johns video he said that the sugar would take 95% of the heat out....so I only used 1 1/2 tablespoons of sugar. I like some heat. They came out great! Thanks for the recipe.
08/27/2012
I just tried this and was wondering how long to wait? I see it is stored in fridge right away, is that right?
09/10/2012
Thank you chef John! I wanted to chime in that these tasted just like store bought banana peppers when I used long skinny sweet peppers. The best part is that these don't have yellow dye and sulfates. Do you know how hard it is to find pepper rings without that junk? Next time I make these, I will try jalapenos.The brine would also make a great base for a salad dressing. Just add some olive oil and voila!
09/02/2012
What an awesome recipe! I had a ton of jalapenos in my garden and I didn't know what to do with them. This recipe came up in a Google search. I love the slight sweetness they have - I will never buy store bought pickled jalapenos again... these were wonderful and so easy! Thank you for sharing!
10/03/2012
Great recipe! I love Mrs Renfro jalapenos because they are so crisp but was going through about a jar a week and was sick of paying for them. This recipe solved my problem. Like another review I cut the sugar in half to keep more heat and placed them directly in jars and poured the liquid over. I also added about 1 teaspoon of tumeric- it helped keep them teally green. Five dollars bought me about five pounds at the farmers market and made four quarts; I used four cups each of vinegar and water and it was the perfect amount. Thanks for sharing chg John!
02/16/2014
I'm relatively new to canning and have never made jalapenos before. We all found this to be too sweet and not hot enough. Thank you though for posting it.
01/01/2014
This past summer, my mom gave me a huge bag of fresh jalapenos she'd grown in her garden. Being a lover of pickled jalapenos, I found this recipe. Chef John has never let me down (I love all of his recipes!) so this is the one I chose. I will admit, I had some trepidation over the addition of oregano, but I'm so glad I left it in. The oregano added just a little touch of flavor that made these rings special. I washed and sliced all of the jalapenos, leaving all of the veins and seeds in, as I like em' hot. I then cleaned the garlic cloves and gave them a rough chop, leaving them in fairly large chunks. As other reviewers did, I simply dropped the garlic in the bottom of the jar, then loaded the jalapeno rings on top, leaving about 1 1/2 inches of clearance from the top of the jar. After cooking my vinegar mixture, I poured it into the jar, just covering the jalapenos. I left them on the counter to cool for about an hour, then popped them in the fridge. I was so excited to try them, that I only waited about 3-4 days before breaking the seal. Holy moley, were those puppies HOT!!! So, I put the lid back on and popped them back in the fridge. After about 2 weeks, the sugar, true to form, had calmed the heat down. I have since bought another batch of jalapenos at the grocery and made another couple jars since the first jar was gone in like 4 days. What an incredible recipe. Chef John does it again! Make these NOW and don't change a thing about this recipe!
08/10/2012
Great and easy recipe. These rings are definitely better than what you buy in the store. I made this with home grown jalapenos, which are definitely much hotter than store bought ones. The only modification I made was adding more garlic, since I'm a garlic fiend.
08/14/2012
9 11 15 ... http://allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/ ... Soooo easy (which isn't a big priority, but nice that it is :D) & good! Not so many pepper plants can put out a few peppers! :) I followed the suggestion about just putting the peppers in a jar then adding the hot liquid. Something I didn't know - or notice - until now is that peppers float. Soooo, you don't have to add extra liquid because some peppers aren't covered. They're rebels & trying to get out of that jar! Just give them a stir during the sitting time & a shake once they're lidded. They'll still float, but be less resistant. ;D I tried one with the garlic, one without. 'Not a big oregano fan either, but I do like it & added it as the recipe states. 'Really couldn't tell it was there, but definitely are some good peppers! Yum. The garlic ones are definitely garlicky. Very good, but you can tell without seeing it that there's garlic with those. Chef John strikes again! :) ... Cliff G's suggestion of reducing sugar to 1 1/2Ts will give ya some hot peppers. :D
04/02/2013
Nearly identical to my recipe and excellent. The biggest differences, and purely for long term storage, are no garlic and 5:1 vinegar ratio. They will keep for a long time in the fridge this way. I usually run our after 6 months or so but I've gone up to a year. Must be stored in the fridge though.
07/30/2012
Everything I was looking for! Easy, quick, and after 4 weeks, very tasty! Can't wait to put these on everything :) Just two quick notes: (1) I put this batch in 4 pint sizes, and I think as a result I was short on the liquid mixture in the end. I ended up boiling some water in the microwave really quick and mixing with a dash of vinegar, but next time I will increase the liquid by half to make sure I have plenty. (2) I was pretty pessimistic about the oregano - not a big fan. But I followed the recipe exactly despite my misgivings and it turned out great.
09/29/2012
I doubled the recipe and threw in banana peppers and a few chili peppers to boot.
07/18/2014
I would give these 10 stars if I could! I've been making these since the recipe was published and didnt realize I never left a review. I make them exactly as written. Everyone I give them to absolutely loves them and cant get enough of them. I make approx 50 qts of them a season. Love Them! Thanks for the recipe Chef John!
08/15/2012
This recipe is DELICIOUS!!! I made a pint 5 days ago and have been letting it sit in the refrigerator. I tried them today and WOW! I may try my hand at canning a couple jars of these yummy peppers for the winter.
11/11/2014
Great, easy, fast! I did cut sugar in half, and I also filled jars with jalapeno slices - then added hot brine. Slices stay crisp. Don't leave out the oregano. I was skeptical, but it gives great flavor. Thanks for a great recipe that helped me save my abundance of jalapenos!
07/07/2014
I loved them but the seeds made it too spicy. Take half the seeds out and throw them away. put the other half in the vinegar marinade, don't leave them in the peppers, or you will regret it. I recommend this recipe
08/01/2013
This recipe was incredibly easy and incredibly GOOD, maybe even addictive! I increased the ratio of water to vinegar to a 2:1 ratio. These are so good all you can eat them straight out of the jar as a snack. This recipe is awesome for banana peppers as well. Look no further for another recipe.
08/09/2014
Love this! Combined jalapeños, hot cherry peppers, and hot banana peppers and reduced the sugar to 1 tablespoon to cut back on the sweetness to retain the heat (we like 'em hot!). They turned out perfect! The double batch of ingredients and 9 medium sized jalapeños, 5 small cherry peppers, and 3 small banana peppers, yielded two pint jars of peppers.
07/02/2012
These are fantastic! I learned a lot from viewing the video for this recipe on foodwishes.com. I used jalapenos from my garden - about 13 of them and this with the amount of brine here made a 1 pink jar. I have eaten them in salads, burritos, on nachos and just solo. I will make again and again! Thank you so much for posting Chef John.
06/03/2012
This couldn't get any easier, thank you! I absolutely love Jalapenos and pickled vegetables so this was a win-win for me. Absolutey delicious after ten minutes and I am sure after a week they will even be better. I can't wait to make some tasty nachos for the boys next weekend! Thank you Chef John....AGAIN!
08/29/2013
I'm not a huge fan of heat but I like spicy. The video said a lot of the heat gets removed but not so much, they were still killer hot. Of course they are hot peppers but I have a few different ways to cook them so the heat is reduced, I was hoping this was another but not so much. I have friends who eat the store bought ones and love hot peppers, after feeding them these ones they said they were ok. We'll see how they go over on burgers and nachos :)
01/17/2013
Excellent! I made these exactly as written and who ever said the sugar would take most of the heat out was wrong! These are still very spicy. But we like them that way.
08/16/2014
Try adding slice carrots. When I buy from the Mexican grocery store they have that mixture on their shelves. They are really good.
10/01/2012
This recipe is absolutely delicious! I like it's sweetness and pickley flavor. I've used it to pickle more than Jalepenos too. I've done sweet peppers, cuccumbers, and I'm about to try some green tomatoes. Thanks!
03/22/2015
this is the "go to" recipe and the inspiration for this years new jalapeno garden in our backyard.
09/15/2013
This recipe couldn't be easier. Based on another reviewer's suggestion, I use only 1 tablespoon of sugar in order to keep more of the spice. They turn out tangy, spicy and delicious - way better than store-bought jalapenos! Just a note that the garlic reacts with the vinegar and turns an ugly blue, so if you see something that looks like mold, don't worry!
11/12/2012
Amazing and so very easy.....I used green and red jalapenos that I was gifted from someones garden and made 6 pint sized jars. I adjust the recipe for 8 servings to ensure I had enough brine. It was perfect. I stuffed the jars with the sliced pepper rings and then poured the hot brine over as did other reviewers. I had somme on chili last night and they were spicy and a little sweet all at the same time and the jalapeno was still crisp! Excellent....I cant say enough about this easy recipe. Thanks!
08/30/2013
Five-star for ease and taste. The initial taste is good, the jalapenos hot with a slight pickling. I'm hoping these will taste quite pickled in 4 weeks. I doubled the recipe and got two pints. I also made a jar of hot pickled green beans with the juice of the jalapeno mixture.
10/04/2016
I made this and I am so happy to have found this recipe. I made it according to the recipe the first time. It was good, but I improved it by omitting the oregano and adding black peppercorns and thin carrot slices to the vinegar and water mixture. I first layered the jar with Moroccan bay leaves, jalapeno slices, partially cooked carrot slices and raw garlic slivers. I then poured the hot vinegar and black peppercorn mixture to the jar. After it cooled, I refrigerated the jar. I did not add any sugar and used Himalayan pink salt. Use large peppers since they are not as hot. The first batch I made with small jalapenos were so fiery I had to wait a month before I could eat them. I also added tumeric to the vinegar to preserve color and crispness. The oregano, even Mexican oregano is too strong I think. Oh, I topped off the mix with Meyer lemon juice from my own tree. This recipe is excellent and is far superior to any commercial peppers on the market. Thank you so much.
04/28/2014
I made this recipe as written and it's very good. The jalapenos do lose some of their bite with the sugar, but they are still quite hot. Mild enough that you can eat these plain, out of the jar, but hot enough that one or two is enough. When I make this again, I will have about 1/3 of the jar with sweet red pepper.
01/04/2013
Easy, fast and good. What else do you need. You can make them hotter by reducing the sugar because I did. These are great though and so simple. Never need to buy the jarred peppers again.
08/20/2013
Good, simple, easy to follow recipe. Beware though, these are the hottest peppers I've ever tried (and I like spicy food)---I can't even eat one slice straight out of the jar. I'm not sure if it's the jalapenos I bought or the recipe, but I wish they were a medium heat. They've been sitting in the fridge for a few days, and hopefully they'll mellow a little more over the weeks. Next time I'll try the recipe with other veggies!
08/12/2012
These were a hit! very easy,only made 3 pints. I did replace oregano with pickling spice instead as my family does not like oregano, and used apple cider vinegar.
08/19/2013
fantastic, worked to a dream, really popular at my BBq's
11/11/2014
These were incredibly easy and soooo tasty! Besides the delicious jalapeño making everything more yummy, the pickling juice is a fabulous addition to refried beans as well! I will never again purchase pickled jalapeños from the store. I can't believe I am just now adding this recipe to my culinary repertoire.
03/15/2015
Very sweet. I only used 5 Jalapeños and the was just barely enough liquid to cover it all.
09/28/2013
I just made theses and they're still warm. I used jalapenos from my garden and they tastes great. I have been intimidated by the canning process so this quick pickling process was a great find. Thank you! I will be making them again!!!
03/21/2015
Really good. Next time I'll cut back or leave out the sugar though
08/03/2014
These are simply fabulous! When you use up the jalepenos,save the juice and slice up some onions really thin and add to the jar. Also good for cucumbers! We sometimes buy the mini English cukes from Sam's and they go south before we can use them all, so I cut some in chunks or spears. I'm telling you, the used jalepeno juice is liquid gold around here! For those who want the peppers to have less heat, lay the slices out on your board then poke out the seeds and membranes with an apple corer. Easy-Peasy!!
07/01/2014
I made these the other day, very easy but didn't like the sweetness the sugar gave the jalapeños. I didn't put full amount of sugar and that is still first thing I taste.
10/26/2014
Just made my third batch of these and I love them. Started with recipe as written and they were great. This batch I ended up cutting the sugar back to 1.5 Tbsp to increase the heat and doubled the garlic just for personal taste and they are perfect!!!
08/21/2018
Needs way more vinegar, way less sugar, and way more salt. Plus onions help.
04/21/2016
I found this recipe to be very easy and super quick. The flavor of the jalapenos was quite good but a little sweet. I did not find that very much of the heat was removed from my peppers. All in all though a good recipe! I also placed mine in the fridge right after I jarred them for fast cooling. This intern vacuumed my jar tops down. Might use less sugar next time.
04/19/2014
Just made 2 jars, very easy recipe. This is my first time pickling anything so I'm very excited. I'll report back in a week when I break out the nachos!
06/23/2015
My peppers are very hot this year, so I added one more tablespoon of sugar to tone the heat down. I also added in a bit more garlic. My peppers must be smaller, 14 filled a pint jar. I waited two weeks before reviewing the taste and even had some of the family over to help out with the taste testing. They're still pretty hot, so the sugar didn't tone the heat as much, they didn't taste real sweet either, so that was good. They sure are better than store bought and all agreed this is five stars, for ease, taste and freshness. Must have been good, they ate almost half the jar.
08/22/2013
Very good, and fairly easy :) I am super happy! Thanks Chef John!
08/20/2015
These are great! I've made this recipe so many times I remember it. Perfect balance of hot and sweet.
07/26/2015
This is my go-to recipe every summer. My family and friends love them as well. I don't change a thing - it's a great recipe as-is.
03/09/2015
Easy and yummy. I made this once before but I had forgotten how good they were.
05/30/2017
I am letting these brew in the fridge. The liquid did not cover the jalapeños so I made about 3 times as much for my 10 large peppers. I'll update my review after I taste them. Easy recipe.
07/26/2012
Super Easy and Fast! Taste great! This is a great recipe if you have an abundance of jalapeno's every year from the garden!
01/25/2015
These turned out delicious.
09/19/2019
I've made this recipe 6 times, about to be 7 in just a moment. The first time I followed to a tee, and my husband found them to be too sweet to eat. So now I just omit the sugar and he swears they are better than store bought!
09/21/2014
Easy recipe! Use red jalapeños.
08/14/2012
Wow, these are so good and so easy! I easily doubled the number of jalapeños to the pickling solution. I also like mine a little softer, so I cooked them few a minutes. Also I have made these many times and have found that if I remove a lot of the seeds before pickling them, it really reduces the heat. I slice them whole, the rinse and rinse to get the seeds out. (Coughing the whole time) :) They last a long time in the fridge too, months. But mine seem to disappear too fast!
05/19/2014
I added some fresh dill. Turned out nice.
03/13/2017
When I was younger I could eat hot stuff with the best of them! ...not now. So these were especially good as the sugar softened the bite of the jalapenos, but the flavor was still there. Excellent on sub sandwiches and a few friends even ate them out of the jar! Easy too!
08/22/2013
With the abundance of peppers we have in our garden I was looking for different recipes to try... this is by far my favorite! Addictive! Thanks Chef John!!
02/27/2017
Simple recipe, worked no problems. The 3 tbps sugar should have tipped me off tho. Sooo sweeet! Exactly like every major brand condiment on the shelf - do people actually prefer it this way? Next time I try it I'll do everything the same but no sugar. Also I liked the idea from the commenter who suggested allowing it to cool in the jar with the lid on - helps vacuum seal.
11/09/2012
They taste like they were bought from the store. Excellent!!!
10/26/2013
Easy and fast. I wasn't sure how oregano would taste in this recipe, but it isn't overpowering at all. I left out the sugar just because I didn't think it needed it, and also to make it healthier. Glad I did, because it tastes great without it.
03/08/2014
Great recipe. I love them chopped up in tuna salad or anything asking for sweet relish.
09/25/2016
I followed this recipe for spices, but rather than refrigerator peppers, I canned mine in a water bath for 10 min following the instructions for canning jalapenos in the Ball canning book. The only difference was the addition of sugar and oregano. Can't wait to taste them in a few weeks!
04/09/2014
Made these for my husband because he LOVES Jalapeno rings on almost everything. He was so impressed that he say's make your own and don't buy bottled anymore. By the way, he buy's huge bottles of them from Costco. But not any more. Thanks John.
10/09/2014
A friend made these and shared some. I almost demanded the recipe, these are wonderful! I just made my own doing as our friend did, not changing a thing. I hope mine are as wonderful as his were. Thanks for this recipe it will be used a bunch!
02/21/2015
These disappeared QUICKLY!
01/16/2014
They did seem easy to make. I put them in the fridge and now a few weeks later I'm tasting them to see how they turned out. HOT! WOW! I thought there would be a little less heat in them. It does the job but, I'm looking for a recipe them cools them down just a bit. Yes easy, yes crunchy, yes hot!
07/23/2017
Great recipe! Tasty and spicy. I added some red onion and pickled them together with the jalepenos.
09/09/2012
Just go ahead & Triple the Recipe. Used some sweet peppers as well.
08/10/2013
This is the say way I make pickled jalapeños except I do not add sugar and add Mexican oregano and a spot of olive oil to the jar before I seal it in a hot water bath. Using red and green jalapeños makes for a festive gift.
05/27/2014
Followed recipe exactly and they turned out great!! An excellent way to use and preserve those abundant garden grown jalapenos. They go perfect on hamburgers and hot dogs to spice things up a bit.
10/16/2014
We have an abundance of jalapeños and green beans from our garden. Just pickled the beans and the peppers are next. I added red pepper flake to the beans and cut whole garlic cloves in half. We like to eat the garlic too :) Love this recipe! Super easy and super tasty!!
08/13/2014
Very easy and tasty
09/14/2013
My husband loved these! I used 1/2 the amount of salt and they turned out great! Thanks for the recipe Chef John!
06/13/2017
Quick, easy, and super tasty!
08/28/2013
This recipe is delicious and sooo easy! With our windfall of jalapenos this year - came in very handy without spending all day in the kitchen!
10/04/2014
I added a few things. Habbinarro chilies from my greenhouse ,onions and pickling spice. Oh so yummmy
11/02/2014
These are great! I've made them all summer long with the jalapeños from my garden.
12/29/2012
Very easy to make. I don't eat jalapenos but I grew a few plants for the rest of the family. We were overflowing with jalapenos and this recipe helped preserve them to use throughout the year.
08/18/2012
These things are awesome!!! The whole family is raving about them. Thanks for a great recipe!
07/21/2018
We use them in a martini
09/15/2013
These were Fabulous!! Other than poking out some of the white pith on the majority of the slices, I followed this exactly. Crunchy and not too hot. (Use big peppers) I will make these MANY times over! Yum! Thanks :)
08/29/2016
Great recipe...use it for hot or sweet peppers...only thing i change is i cut the sugar amount in half and leave out the oregano...cut peppers in thick slices also so they last longer in the fridge...enjoy!
02/24/2017
I've used this recipe for the last several years as jalapeños seem to love their spot in my garden. I throw in lots of garlic cloves. If I have small onions in the garden I slice them and add as well. I am surprised at how much I used this until another crop arrives whether it is for sauces, pizza, whatever you can imagine. The pickling takes out just a bit of heat do seeds are never a problem. Once again, a Chef John winner.
10/02/2015
I really do like this easy recipe. The sweetness combined with the hot Jalepenos makes it a very tasty treat in anything you would like to add them to. This is my second go around with this recipe.
07/16/2019
Our summer garden jalapeños are an annual treat when I use this recipe! YUM!!! 2019 I just picked a bunch of gorgeous peppers... canning jars are ready! I might make some fruit and jalapeño jelly too!
07/06/2019
Quick and easy. Only 4 stars because they are hotter than the hinges of hades!
06/30/2018
Love!!!
10/10/2018
Excellent starter recipe. I reduced the sugar to 1 tbsp and increased garlic to 4 large cloves of garlic(per preference). Added onion to the brine. brought all to boil and it was amazing. Perfect if your looking for something close to what you purchase, but better, in my opinion
03/18/2020
Do not add sugar- it will reduce the heat in the peppers. Otherwise excellent recipe.
08/08/2015
This was exactly what I was looking for. Quick and delicious way to put up a bountiful crop of jalapeños. I can't quit eating them.
08/30/2017
I make this every year--so easy and delicious.
08/17/2014
Made the recipe one rainy afternoon and my husband came inside complaining of the smell. I thought it smelled terrific. Anyway, typical him - he adores them, eats them straight out of the jar in front of the open fridge door, and has given 3 jars away to friends (I made a double batch.) And he wants me to make more. Highly recommend. My only question - maybe I'm not seeing it - how long can you keep them ?
04/21/2016
Amazing and easy!!!
05/15/2016
FANTASTIC!!
05/15/2019
Fantastic !!, i made a huge jar full, i like mine with a bit more vinegar 2 thirds vinegar to 1 third water and i threw in a thin chopped white onion. Everyone loves them, they are so expensive at the shops but so cheap and easy to make.Thank you for a great idea.
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Source: https://www.allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/
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