Reviewed: Apr. 2, 2013

Nearly identical to my recipe and excellent. The biggest differences, and purely for long term storage, are no garlic and 5:1 vinegar ratio. They will keep for a long time in the fridge this way. I usually run our after 6 months or so but I've gone up to a year. Must be stored in the fridge though.

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Alec

Cooking Level: Expert

Reviewed: Feb. 18, 2013

followed the recipe exactly. awesome!

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CYBERHIPPY

Cooking Level: Expert

Reviewed: Jan. 17, 2013

Excellent! I made these exactly as written and who ever said the sugar would take most of the heat out was wrong! These are still very spicy. But we like them that way.

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Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Dallas, Georgia, USA

Reviewed: Jan. 16, 2013

We absolutely love this recipe. I leave out the oregano but other than that we can't get enough. Just whipped up a big ole batch! Thanks for the recipe!

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Janna

Cooking Level: Expert

Home Town: Newark Valley, New York, USA

Living In: Blountville, Tennessee, USA

Reviewed: Jan. 4, 2013

Easy, fast and good. What else do you need. You can make them hotter by reducing the sugar because I did. These are great though and so simple. Never need to buy the jarred peppers again.

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

Reviewed: Dec. 29, 2012

Very easy to make. I don't eat jalapenos but I grew a few plants for the rest of the family. We were overflowing with jalapenos and this recipe helped preserve them to use throughout the year.

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Lindsey

Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

Reviewed: Nov. 12, 2012

Amazing and so very easy.....I used green and red jalapenos that I was gifted from someones garden and made 6 pint sized jars. I adjust the recipe for 8 servings to ensure I had enough brine. It was perfect. I stuffed the jars with the sliced pepper rings and then poured the hot brine over as did other reviewers. I had somme on chili last night and they were spicy and a little sweet all at the same time and the jalapeno was still crisp! Excellent....I cant say enough about this easy recipe. Thanks!

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SLJ6

Cooking Level: Expert

Reviewed: Nov. 9, 2012

They taste like they were bought from the store. Excellent!!!

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Reviewer:

Greg

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Oct. 3, 2012

Great recipe! I love Mrs Renfro jalapenos because they are so crisp but was going through about a jar a week and was sick of paying for them. This recipe solved my problem. Like another review I cut the sugar in half to keep more heat and placed them directly in jars and poured the liquid over. I also added about 1 teaspoon of tumeric- it helped keep them teally green. Five dollars bought me about five pounds at the farmers market and made four quarts; I used four cups each of vinegar and water and it was the perfect amount. Thanks for sharing chg John!

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Reviewer:

CLINK1833

Cooking Level: Expert

Home Town: Rosemount, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

Reviewed: Oct. 1, 2012

This recipe is absolutely delicious! I like it's sweetness and pickley flavor. I've used it to pickle more than Jalepenos too. I've done sweet peppers, cuccumbers, and I'm about to try some green tomatoes. Thanks!

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