I made six batches of this recipe last summer. This is the best recipe I have used. The pickles are always crunchy and have an Italian flavor. They go great on a pizza or to eat directly from the jar. My friends love them and beg for more. Friends who are gardeners always ask for the recipe. If you do not like the Italian flavor, leave out the oregano. I have planted extra jalapenos this year to make more pickles.
Made a batch and they looked so promising in the jars. After opening and trying some, they tasted like sour pickles. The vinegar was overwhelming and there was no fast of jalapeño. I was looking for something along the flavor of Trappey's. They were very crisp, but it was an "artificial" type of crunch rather than a "fresh" crunch. Don't know how else to put it. Maybe like soft chalk...I don't know but it wasn't a natural crispiness, like when you make fermented pickles. Anyways it was disappointing to throw 8 jars of home grown jalapeños in the woods. Will be looking elsewhere for a good recipe.
I love these. I can eat a jar a week.
Everyone at work said these are the best!