Stovetop Pickled Jalapenos - The 7up Experience Blog at - 164572

The 7up Experience

Stovetop Pickled Jalapenos 
Mar. 18, 2010 10:22 pm 
Updated: Mar. 20, 2010 10:13 pm
I started canning years ago. Just doing things here and there, when I had room to do so. I don't have the room in my shoebox kitchen, on post housing here at Ft. Sill. Now my house in Texas....huge huge kitchen. And could can like a mad woman. Well anyway. A few years ago when we bought my grandfathers house, in Texas, I was making meals for my husband (Rob) to take to work, since it was an hour commute one way. Well the guys at work were always just so jealous because he brought home cooked meals and they had to run to a fast food joint. Rob's job is very critical is many aspects and one is being about to do urine analyis screenings on the soldiers with in his unit and he's the only qualified person to do so, at any given notice. He works in a unit called the WTU aka Warrior's Transitional Unit, where they help soldiers that are wounded, medicial disabled, soldiers with drug and alcohol problems, this is a fairly young program within the military and he loves it. Well, because of the issue of having to be at the becking call of a UA, he has to be within minutes of the unit if he's called upon to screen someone. Anyway, hence our move to Ft. Sill, so the guys in the unit were totally jealous because now Rob can come home for lunch and get a good hearty meal. Instead of bringing in his lunch to work. He'd just smile and just eat up the jealousy. Because he's never share. So then the guys were hitting him up to come over for lunch, I made it a point to invite the unit over. Well I planned the luncheon and it went over very's what I served:
My personal recipe: Mel's Enchilada Lasagna
AR's Spanish Rice II w/Jodi Lynn's recommendation of adjustments
Terry's Texas Pinto Beans
Sopapilla Cheesecake
Homemade Tortillas, Nachos, the fresh fixing's, Tea and Sodas
Well, I got to the point where I had it all taken care of when I realized I didn't have any pickled jalapenos, and was in no position to leave the house with food cooking and 3 children not in school at the time, because we just moved. I needed them FAST, I had fresh, so I remembered, I had pickled some a few years before....what would be a problem in doing so. Well I had to figure I only had a pound and I didn't have a recipe that was for that small amount...Luckily when chopping other ingredients in the preparation, I realized I only needed a couple of ingredients....and it worked. I've been doing it ever since. The jalapenos were a hit and I make them all the time for my hubby. Any recipe that calls for a can of jalapenos I always use my recipe. Makes since to me...So here's the recipe:
can't stress that enough
May need a face mask---fumes from the jalapenos, will catch your breath and can make you gag. Asthmatics beware, it can be harmful to your breathing. Keep open air circulation going you will need it.
Stovetop Pickled Jalapenos
1 pound fresh whole jalapenos
2 3/4 cups water
1/8 tsp salt
3 tbsp distilled white vinegar
Pickling Jalapenos on the Stovetop #1
Pickling jalapenos on the Stovetop #2
On a clean cutting board or clean cutting surface
Slice off jalapeno tops, Slice jalapenos into rings
Pickling jalapenos on the Stovetop #3
Place sliced jalapeno rings and seeds into a medium sauce pan
Add water, salt and vinegar
Pickling jalapenos on the Stovetop #4
Bring to a boil on medium-high heat, boil for 3-4 minutes
Cover and simmer for 10-15 minutes.
Pickling jalapenos on the Stovetop #5
Turn off heat and cool.
Pickling jalapenos on the Stovetop #6
When cooled, place jalapenos and brine into a glass jar.
Pickling jalapenos on the Stovetop #7 finished product
You can serve immediately or store in refrigerator for up to 2 weeks.
Pickling jalapenos on the Stovetop #8--finished producted
(Don't mind my salsa jar, it's prefect for 1 batch size of my jalapeno recipe.)
Mar. 18, 2010 10:38 pm
Beautiful peppers. I had the same problem too with my husband's co-workers getting jealous because he lives 5 minutes down the road. When he didn't come home for lunch, I prepared his lunches and all he had to do was bring it to work and nuke. He works in West Virginia (no posts here in WV) as an Active Guard Reserve (AGR). I started to send over treats, extra lunch servings, etc with his lunches but that all stopped when one of the female soldiers "secretly" called me FAT! Grrrrr...
Mar. 18, 2010 10:43 pm
Oh. Also, I started canning last year but will more likely not can much this yeat since I will be in TX for practically the whole growing season. Seeing your blog reminds me that I will soon can some grape jelly for my neice before I return to WV.
Mar. 18, 2010 10:51 pm
great blog and kudos for having the guys over. Gotta love a volunteer force! One of our 'boys' was a wounded warrior, so we appreciate everyone who comes alongside them!
Mar. 18, 2010 10:57 pm
oooh... we'll have to compare recipes. I have one for a pickled escabeche that I just love. (the peppers/ carrots/ onions combo. Last year I grew my own peppers and carrots and the garlic that went into it and it's so good!!
Mar. 18, 2010 11:15 pm
Yum I live jalepenos I never thought to pickle them myself I will have to try it:-)
Mar. 19, 2010 3:28 am
Hey mis7up! You make that look incredibly EASY! I may have to give it a whirl! LOVE pickled Jalapenos as well as Pepperoncini Peppers! LOL Great Blog!
Mar. 19, 2010 3:32 am
Great blog and beautiful photos! I'm sure that the boys really appreciated all food! Thank you for the step by step instructions - Canning was something I always thought waaaay over my skill level, but this is something that even I could handle (I hope)
Mar. 19, 2010 4:06 am
I'm going to have to try these! I like canning in small quantities, where I don't have to go through the entire canning process.
Mar. 19, 2010 5:33 am
That was funny that you mentioned that about asthmatics and not touching your eyes. I am asthmatic, but I don't care, I'll cook them anyway and just grab the ol' inhaler if I need to and LOL! the other day I was making some chili and I wanted to add a serrano pepper to it, an hour later, I had taken my dogs outside and completely forgot about the serrano and stretched and rubbed my eye and it all came back to me in a hurry!!
Mar. 19, 2010 5:56 am
This is definitely in my plans for the summer! Thanks!
Mar. 19, 2010 9:04 am
AWESOME!! I'll be doing this. Thanks mis7up!!
Mar. 19, 2010 10:23 am
I like your style of canning! Thank you for the recipe.
Mar. 19, 2010 4:39 pm
Always looking for new canning recipes, thank you!
Mar. 20, 2010 6:09 am
Looks great! I'll have to try this!
Mar. 20, 2010 10:13 pm
This lookes great.I can peppers whole,never had a recipe for sliced. Thanks so much,won't need them this year, we've had to much rain in Central Texas,But will save for next year. Thanks so much,
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I'm an active mom of 4 and married the love of my life. I'm a full~time certified care giver, part~time food blogger @ , avid & obsessed novice photographer. I love allrecipes and pretty much an addict. I'm also a new member to Banana Belt Photography Club that's local to my community, and an Allrecipes Allstar Brand Ambassador. And have stamped allrecipes on me for life. The site has opened up my eyes to so much more then just recipes. I'm proud to be a member of this site and my love, passion & learning other recipes from other valued members has really broaden my horizens.
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Asian, Mexican, Multi-cultured foods, Low-fat, Low-sugar, Stews, casseroles, slow cooker meals and baking......Everything!!
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Funny but true: Cooking traditions men sit in the recliner and women in the My family is always in the kitchen. My sister and her family, my parents and my family celebrate Christmas in January. Due to distance and work related jobs. Every year we plan what we are having ahead of time. Our tradition is usually food we've had abroad growing up overseas. Normally with Asia influences. It's always a special treat when we normally don't make the dishes often throughout the year.
My cooking triumphs
Unknown to me when I came up with a chicken and dumpling recipe of my own, my father was floored & delighted and told me it tasted just like his mother's.......My mom dropped her jaw because it was better then her's. It's a staple with my husband and kids.
My cooking tragedies
I had found a recipe for a Pretzel Pie(like Pecan Pie), thought it looked good and I didn't follow the recipe when it said unsalted pretzels. I just grabbed the normal stuff with the salt on it, made the pie, and my dad and husband were painting with thrist. And making weird pickle sour expressions, when I realized the pie was over salted. Oopppss! I never made it again.
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