Dill Pickles and Pickled Jalapeños

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Andy W.

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• Aug 7, 2011

• #1

Hi everyone. I had some fun last weekend and went to the farmer's market. I was in the mood to put together a batch of fresh dill pickles and some pickled jalapeños. Here's the video of how I do it....

http://www.youtube.com/watch?v=EZ9nvRcgNyM&feature=player_detailpage

If you haven't tried canning your own, you really should. These are much better than store bought.

 

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TRS

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• Aug 7, 2011

• #2

Thanks for the info. I just canned 3 pints of pickled jalapenos. My first try. I have 4 jalapeno plants and I am getting plenty of peppers. I am letting them sit for a month before I try them. If they turn out good, I will pickle the rest and have enough to last all winter!
I would like to try pickles too.

 

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Grabnabber

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• Aug 7, 2011

• #3

Great post- thanks!

 

bobsuosso

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• Aug 7, 2011

• #4

nice job on the video, thanks

Do you slit or pierce the peppers before canning?

 

Last edited: Aug 7, 2011

bbqbull

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• Aug 7, 2011

• #5

Great video, thank's for sharing.

 

Smokin Mike

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• Aug 7, 2011

• #6

thanks for sharing the video, you made it look easy, and something I can do.

 

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ALLENY

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• Aug 7, 2011

• #7

Wow!! Looks great. I am going to make some. Thank you.

 

bigabyte

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• Aug 7, 2011

• #8

Pickling at home can be really fun. Great vid.:thumb:

 

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Andy W.

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• Aug 8, 2011

• #9

bobsuosso said:

nice job on the video, thanks

Do you slit or pierce the peppers before canning?

Click to expand...

I've done whole peppers where I poke them on the side with the point of a sharp knife, and I've also done them without any pokes or slits. I liked them both ways. The one's without the slits still seemed to absorb some brine inside the pepper, providing I let them sit on the shelf for 3 to 4 weeks. If I was just doing refrigerator pickling without the hot water bath, I would only do sliced since shelf life in the refrigerator is only a couple of months.