Pickled jalapeno recipe

Use less sugar.

Don't use any sugar. My pepper brine is very simple. Pack the peppers in the jar as tight as you can get them, adding some thin sliced garlic as you do this. Then half fill the jar with your choice of vinegar---I prefer plain white vinegar, but cider vinegar works fine too.

Then finish filling the jar with tap water. Pour off the liquid into a pot and bring it to a boil and add a tsp. of Mustard Seed to each jar. Add salt to the brine to taste---I prefer it to be on the salty side and taste it to make sure it's to my liking.

Before all this, put a pot of water on the stove and fill enough to cover the canning jars by about 1 inch and add half a cup of vinegar to the water. The vinegar will eliminate any clouding of the outside of the jars due to minerals in the water. Bring the temperature of the water to 185 degrees.


When the brine has boiled for a couple minutes add this back to the jar/jars, put the seal on top and the metal lid ring to seal it and place it in the hot water bath for 15 minutes. After the 15 minutes, remove the jars and place on a towel to let them cool. They will pop when they seal after forming a vacuum.

Be sure to use real canning jars by Ball or some other maker and always use new seals when canning. The lid rings can be used many times unless they start to corrode-----and they will in time.

I do what he did above and it had the peppers kind of mushy.

There's an ingredient to add to the concoction that will keep them firm. I can't think of the damn name though


Eta. Pretty sure this is it

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You will need to pickle them and add Pickle Crisp or try pressure canning them adding Pickle Crisp. The pickled ones will be vinegary, but will be more firm than pressure canned ones.
I canned potatoes with the Pickle Crisp and they stayed firm.
If you check the cans in the store they have calcium chloride added, which is Pickle Crisp

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I do what he did above and it had the peppers kind of mushy.

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That is why the water is kept below boiling at 185 degrees. I did a boiling water bath once and the batch was not firm at all.

I use that method for my bread & butter pickles, okra, dill pickles, green beans, etc. and they come out fine.

Just let the.vinegar cool before you put it in the jars

Did y'all ever figure out how to make your peppers crispy and not too sweet? I have some peppers to pickle and the recipes I saw on Google all looked really sugary. So I searched for "TigerDroppings pickled jalapenos" and I found this. Hopefully there's a known pickled pepper recipe that appeals to people here.