5 Reviews

I change the size to say 2.2 pints since I only had 1.5cups of vinegar on hand. And I followed the amounts under that except I did do 2 tsp picking spices. I made 6-8oz jars of JalapeƱos. I found a tiny pouch of pickling spices near the produce which was plenty and cheaper than making my own and I just put the rest in an empty spice jar. I cant wait to try these in a couple of weeks! -update 1 year later finished our jars I just made only 4 jars we ate the others I did reduce the recipe but halved the olive oil it seemed like to much in last years batch and it weird-ed others out when they would get a pepper out of the jar. So glad to have the recipe- thank you!

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newtocookingm&m October 26, 2011

This is a great recipe to make your own and I use it quite often!

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Its Me Busy Bee July 12, 2010

Looks like a great recipe that's easy to prepare. My family will love it as we all love Jalapeno peppers. Can't wait to try it!!!

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jpliska550 July 18, 2007

We made this recipe yesterday evening using approx. 2 lbs. of fresh Jalapenos. Haven't been able to try eating it yet, but it went together like a dream. We were looking for Jalapeno Pickled Pepper recipes with Olive Oil in the Pickling Solution, and this was the second recipe that came up. Tried them, the flavor is wonderful. This will be one of our sure fire ways to pickle any peppers. Here's an idea for an alteration: rather than just using standard white vinegar, about a week prior to making these make up a quart of pepper vinegar and then use that. Also, if you really like it hot, rather than standard olive oil, either buy or make Piri-Piri Oil and use that.

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Chef Sean #2 August 29, 2006

Very easy to prepare.

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JENNIFER HARP September 02, 2002
Pickled Jalapenos