62 Reviews

This sounds like a great recipe, however I would recommend at least 10 minutes in a hot water bath to process these jars. It's not safe to rely on the popping lids to ensure the seal, and that's only part of the reason we water-bath our canning jars. There are very specific guidelines for temperature within the jars in order to kill all bacteria and ensure your safety.

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Knitnick August 08, 2009

Excellent Direction, but I would definitely tone down the amount of sugar used. It appeared to turn the peppers into candy. I would next time change it to either 1/4cup sugar or none at all. The mix of the herbs is perfect though for that aroma and flavor, just the sweetness got to me.

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D1gitalR1ze June 07, 2012

I just made this using jalapenos and the brine is delicious. 14 jelly jars sealed without a problem. Will add addendum when I get to taste these yummy treats. We have been eating these over the winter and I have 2 guys who never eat jalapenos begging for them! One even planted peppers this year just to make this recipe! Thank you! We grill a lot of sandwhiches and put these on before grilling. I think they like that some of the heat is turned down by the sugar...not sure...but do know they are DELICIOUS! Thank you!

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flightnurse June 30, 2009

I've never had *sweet* pickled jalapenos, so I'm anxious to give it a try. I still have to wait two weeks before I can taste the pickles, but right now I have to give 5 Stars just for how very quick and easy it was to prepare. As you can see from the photo, I used all jalapeno peppers and added some slices of garlic. I also didn't have any mustard seed, so substituted with dry mustard. Thanks Bergy, for sharing. UPDATE: Aug 15/08....I had a hard time waiting the two weeks before I could open the jar, but WOW, WOW, WOW. These are fantastic. No more El Paso for me. This is the ONLY way to fly. Thanks again Bergy for a fantastic recipe.

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Diana #2 August 16, 2008

Hi, I'm new to this sort of thing, but remember a little of what my mom did when she home canned. I am tring one batch of these peppers, but I found that the recipe makes (2) pints of pickels not (2) 1/2 pints as the recipe says. I measured out 2 cups of pepper rings, like Michele Iles recomended to be about a 1/2 lb. And then did the pickeling juice and it sure filled both of my pint jars. I'll let them process for the 2 wks that the recipe wants, and then I'll let ya know what I think of them. The recipe is so easy, It takes me more time to clean the peppers than anything.

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Tim Bish August 03, 2003

My family loves these all year round!!!!

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NetteAllen7 August 09, 2010

This is a first time for me and peppers. It was great ,thanks bobtail

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ALMOSTCOUNTRY48 July 07, 2010

I loved this recipe but the peppers I used were just WAY too hot for me! The flavor of the 'juice' was wonderful, though, and I'll be trying for some less hot peppers next year.

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Krista Smith November 27, 2009

These peppers are excellent and easy to make. We found it takes about 20 - 45 minutes for the jars to pop. They are excellent on everything including hamburgers, steak sandwiches, strombolli, subs, pizza, hot dogs. We tried these last year and loved them so we planted more peppers this year so we can have them all winter long.

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cj5jeepfreak August 17, 2009

Bergy: I made 14 pints of these pickles and they are excellent with pinto beans, fried potatoes and corn bread. I used a mandoline to slice mine and except for butchering my fingers up (was bleeding like a stuck hog) it was an easy recipe to make.

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JimB427 November 30, 2003
Sweet Pickled Banana Peppers