# Please help me make pickled jalapenos **URL:** \ **Category:** Cafe Society\ **Created:** [November 28, 2009, 9:59am UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227 "2009-11-28T09:59:08Z")\ **Posts on this page:** 13\ **Page:** 2
**Author:** ![FinnAgain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/finnagain/32/12500_2.png) [@FinnAgain](https://boards.straightdope.com/u/FinnAgain)\ **Post date:** [December 3, 2009, 1:33am UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/21 "2009-12-03T01:33:12Z")
I love you. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [December 3, 2009, 1:43am UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/22 "2009-12-03T01:43:49Z")
> [@levdrakon](#): > > Me too. If you do it, take notes and report back. 🙂 Fermented peppers seems to be the secret ingredient in a lot of hot sauces. Ideally, I’d like an oak wine barrel, to do it right. But something like those Harsch water sealed crocks would probably be more practical. Plus you can buy toasted and untoasted oak chips at a wine maker’s supply… although, I wonder if the wood would even make a noticeable difference? That tsukemono press just looks good, because I love veggie pickles and it looks supremely easy to make them naturally with that. Although it looks like you can only make short pickles in one of those, or am I wrong? How long does it take to make pickles in one of those, can you let them go for weeks at a time? Anybody use one to make pickles? ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [December 3, 2009, 5:37pm UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/23 "2009-12-03T17:37:21Z")
> [@devilsknew](#): > > \*Actually, these pickles should be kept refrigerated to be absolutely safe… **do not** store them on the shelf _indefinitely_. You would have to boil and can them for around 10 minutes for these to be absolutely shelf stable. > > Here’s a great [cold pack pickling recipe](http://wazoogle.com/jalepenos.htm) with pictures and clear instructions that should approximate the trappey’s jalapeno’s that you like, **Finnagain**. Simply follow the recipe but leave the jalapenos whole with an x or slit cut in the pepper. > [@FinnAgain](#): > > I love you. Just to note, one thing the wazoogle guy left out or didn’t make clear in this canning recipe is that it is important to sterilize the jars and lids by boiling them in water for a good 10-15 minutes, as I pointed out in my cold pack recipe. His brine is also a bit lacking in salt for my tastes in both preservative action and savor, as well as promoting crunchieness. Also his recipe is more convenient for canning piecemeal in small batches as the peppers ripen and come out of the garden over a few weeks disparately. My recipe is for bulk canning a large amount of peppers, it might be easier, cheaper, and more convenient in some cases to just inquire about buying a bushel crate of Jalapenos from your local fresh market. Currently market price is around 20-25 dollars… ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [December 3, 2009, 7:21pm UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/24 "2009-12-03T19:21:08Z")
> [@devilsknew](#): > > Just to note, one thing the wazoogle guy left out or didn’t make clear in this canning recipe is that it is important to sterilize the jars and lids by boiling them in water for a good 10-15 minutes, as I pointed out in my cold pack recipe. His brine is also a bit lacking in salt for my tastes in both preservative action and savor, as well as promoting crunchieness. Also his recipe is more convenient for canning piecemeal in small batches as the peppers ripen and come out of the garden over a few weeks disparately. My recipe is for bulk canning a large amount of peppers, it might be easier, cheaper, and more convenient in some cases to just inquire about buying a bushel crate of Jalapenos from your local fresh market. Currently market price is around 20-25 dollars… Actually looks like they range from $12-$23 depending on type, import, and quantity. Of course the market will need to make their profit, too. > [@](#): > > 12/09 —PEPPERS OTHER: MARKET STEADY. 1/2 bushel cartons FL Finger Hot 20.00 Jalapeno green 14.00 Local Repack Jalapeno green 12.00 5/9 bushel crates FL Hungarian Wax 13.00 1 1/9 bushel cartons FL Jalapeno green 23.00 GA Anaheim 26.00 Poblano med 21.00 MX Poblano lge 24.00 ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [December 3, 2009, 7:48pm UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/25 "2009-12-03T19:48:26Z")
> [@devilsknew](#): > > Just to note, one thing the wazoogle guy left out or didn’t make clear in this canning recipe is that it is important to sterilize the jars and lids by boiling them in water for a good 10-15 minutes, as I pointed out in my cold pack recipe. Actually, boil the jars and the rings but don’t boil the lids/domes. Boiling can cause the [sealant ring](http://fantes.com/images/10994jars.jpg) to separate from the lid and your seal won’t hold. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [December 3, 2009, 7:56pm UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/26 "2009-12-03T19:56:41Z")
I’ve never had a problem with it, but what do they recommend as an alternative? How do you sterilize the lids? I would figure soaking them in a diluted chlorine bleach solution would be the only other way… but wouldn’t that just denature the rubber seal and lead to the same problem? ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [December 3, 2009, 10:56pm UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/27 "2009-12-03T22:56:34Z")
> [@devilsknew](#): > > Ideally, I’d like an oak wine barrel, to do it right. But something like those Harsch water sealed crocks would probably be more practical. Plus you can buy toasted and untoasted oak chips at a wine maker’s supply… although, I wonder if the wood would even make a noticeable difference? > > That tsukemono press just looks good, because I love veggie pickles and it looks supremely easy to make them naturally with that. Although it looks like you can only make short pickles in one of those, or am I wrong? How long does it take to make pickles in one of those, can you let them go for weeks at a time? Anybody use one to make pickles? I make a few different kinds of pickles in mine, ranging from a real fast middle eastern type of pickled onion that is sliced onions, mint, honey and cider vinegar macerated for 6-12 hours, through a pickled lemon that is slit lemons packed with salt, stacked in until it is full, then lemon juice and olive oil and a dash of paprika that has to age for at least 30 days, to traditional ricebran pickles … I dont know how long one can keep them in it because stuff tends to get eaten fairly fast as soon as they are ready :smack: ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [December 4, 2009, 12:39pm UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/28 "2009-12-04T12:39:33Z")
> [@devilsknew](#): > > I’ve never had a problem with it, but what do they recommend as an alternative? How do you sterilize the lids? > > I would figure soaking them in a diluted chlorine bleach solution would be the only other way… but wouldn’t that just denature the rubber seal and lead to the same problem? The Ball Blue Book says bring them to 180F and hold at 180F for 10 minutes. They can then cool off a bit while you do the rest of your canning as long as you leave them submerged in the water 'til the minute you need them. Take them out one at a time to use. ---
**Author:** ![FinnAgain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/finnagain/32/12500_2.png) [@FinnAgain](https://boards.straightdope.com/u/FinnAgain)\ **Post date:** [December 12, 2009, 5:26pm UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/29 "2009-12-12T17:26:38Z")
Sorry, I haven’t had time to look at all the information online before posting here again, my fault. Anyways: > [@devilsknew](#): > > . His brine is also a bit lacking in salt for my tastes in both preservative action and savor, as well as promoting crunchieness. What sort of brine would one use for more savory/better preserved peppers that are at maximum crunchiness? > [@devilsknew](#): > > Also his recipe is more convenient for canning piecemeal in small batches as the peppers ripen and come out of the garden over a few weeks disparately My plan is to start growing a good half dozen or so jalapeno plants. Well, a good few mild jalapeno plans, mucho nacho jalapeno plants and sweet habanero plants as well. I’d wager that a pickle-as-you-go plan might actually be ideal for me. I’d imagine making a small-to-mid sized batch every month or so. ---
**Author:** ![Jamicat](https://avatars.discourse-cdn.com/v4/letter/j/c67d28/32.png) [@Jamicat](https://boards.straightdope.com/u/Jamicat)\ **Post date:** [July 31, 2014, 12:55am UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/30 "2014-07-31T00:55:32Z")
Hmm…been looking over the web for, "Can I Keep My Hot Peppers, in a jar of salt, oil and vinegar in a fridge until I’m ready to do something with them. I have prolific pepper plants, didn’t want to waste em. But it took a while before I could fill a container. Are they safe that way? How long? (the web brought me here) I know this is an old thread, but didn’t want to make another on the same topic, unless mods think it’s advisable. :o ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [July 31, 2014, 12:59am UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/31 "2014-07-31T00:59:51Z")
Holy zombalino peppers Batman! ---
**Author:** ![Bozuit](https://avatars.discourse-cdn.com/v4/letter/b/edb3f5/32.png) [@Bozuit](https://boards.straightdope.com/u/Bozuit)\ **Post date:** [July 31, 2014, 11:37am UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/32 "2014-07-31T11:37:36Z")
> [@Jamicat](#): > > Hmm…been looking over the web for, "Can I Keep My Hot Peppers, in a jar of salt, oil and vinegar in a fridge until I’m ready to do something with them. > > I have prolific pepper plants, didn’t want to waste em. But it took a while before I could fill a container. > > Are they safe that way? How long? > > (the web brought me here) > > I know this is an old thread, but didn’t want to make another on the same topic, unless mods think it’s advisable. :o I would do better research first, but if I remember rightly, when you put wet stuff (peppers) in a place without oxygen (oil) you’re creating a nice home for Clostridium botulinum, which produces a very nasty toxin. You can avoid this by creating high enough temperatures, but normal boiling won’t cut it, apparently - you need special equipment of some kind. This is all off the top of my head, but Google will tell you more (I know you already tried that). Or you can wait here a bit and someone who knows all about it will probably come along. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [July 31, 2014, 1:57pm UTC](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227/33 "2014-07-31T13:57:17Z")
I’d do a pretty detailed cost benefit analysis; in my experience, it’s rarely cheaper to pickle your own when you count your own labor in the analysis, especially if you roll the gardening into the equation. (I know it’s a zombie thread, but it’s worth saying anyway!) [Previous page](https://boards.straightdope.com/t/please-help-me-make-pickled-jalapenos/519227.md?page=1)