Made these last summer and the men my DH works with loved them. One even asked if I would give him some to send to his son in Iraq. Said all the soldiers his son shared them with loved them. Getting ready to make them again. Thanks!!
It might just be my jalapenos, but this came out so HOT! that I had to nearly double the sugar before even the most capsaicin-tolerant heat-lovers among my food guinea pigs could eat a second bite without their eyes watering. I also had to add more vinegar in order to have enough liquid to pack them in. Crisp and flavorful -- much better than commercial, jarred jalapenos.
With a big snow storm here in Colorado hubby and I were bored so when we made a quick trip to the grocery store we got the ingredients for this recipe. Hubby chopped while I made the brine. We cut the recipe in half this time just to see if we liked the recipe. The end result was sweet/spicy/crisp jalapenos that turned out delicious! The only change I made was to throw in about 6 cloves of garlic per jar because I had some peeled garlic I needed to use. We are now going to make these in the regular sized batch to give to all of our friends because they are SO good!
These are good and simple. Nice way to use a significant volume of excess summer produce. When slicing that many jalapenos, be certain to wear gloves. The oils will give your hands a burning sensation for several hours. Also, make certain you carefully read the ingredient measurements. The first time I made these, I put in Tablespoons of each spice. And I wondered why my eyes were burning?!?
OMG - these have turned out awesomely! I used a mix of green & red jalapenos, banana peppers & onions I had treated with an 18 hour soak in food grade lime (1 cup in 1 gallon of water) to try to keep them crispier. These are hot, sweet & tangy all at once! Used 1 T yellow mustard seed & ! T brown mustard seed. The ginger is a special treat, subtly working its way through the tastes. I made 4 1/2 pints - tossed the leftover 1/2 pint with blanched & ice bathed carrot coins & thick onion slices to keep in the fridge until we pop the jars, oh so tasty... can't wait to open jars but will; gonna have to make another case of these babies! Thank you Kathy228 - total keeper recipe!
Well, these taste great. Maybe it was just me, but I weighed everything carefully and ended up with 7 pints from about half of the batch. Also I had to double the brine, and then had about a cup left over. I must have jalapenos and onions from Hades himself, because by the time I was done I was crying! So with what is left over, onions, jalapenos and brine, I am going to add some green tomatoes and cabbage and other things and make some hot relish. Wow, no sinus problems this week!
Wow these are great. i made the mistake of not using gloves and boy did i pay for it. My hand felt like it was burnt for about 4 hours after. However it was worth it. We use these in salads, in sandwiches, on pizzas, they are great. Thanks alot. Will be making again next year WITH GLOVES!!!
I needed a different way to use up the rest of the seasons jalapenos so I thought I'd give this a try. I wasn't sure how my husband would respond to them, but we opened the first jar last night and the results were great. He had them on tacos (and the sweet wasn't too much) and we plan to have them on sandwiches this weekend. The end decision: I'm not allowed to give any of these away as gifts---he wants them all to himself!!!!
I love this recipe!. It's hot, but sweet! Easy to make and will make a great gift. Thanks Kathy!
This is a wonderful recipe, quick and easy to make.