Comments on: Canning a batch of Pickled Jalapenos

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By: Canning a batch of Pickled Jalapenos – v2 – 10-10-2009

Canning a batch of Pickled Jalapenos – v2 – 10-10-2009 — Wed, 21 Oct 2009 16:39:49 +0000

[...] totally different way. In case I run into any issues with the first batch (such as the rings being too salty). Don’t ask me how, but somehow I ended up on the website for Backwoods Home Magazine, and they [...]

By: AuSable

AuSable — Sat, 17 Oct 2009 00:39:19 +0000

Update: So I finally cracked open a jar from this batch of pickled jalapeno’s to make some nachos. And holy moly were they salty, so salty that I had to give them a water rinse in the sink before putting them on my nachos. About a week ago I made another batch of pickled jalapenos, using a totally different technique. So I’ll post that new recipe this weekend.

By: AuSable

AuSable — Sat, 17 Oct 2009 00:23:03 +0000

It is Morton brand Canning/Pickling Salt.

By: Susan

Susan — Fri, 16 Oct 2009 17:21:06 +0000

Was that canning salt or lime you used in the brine?

By: Canning Aji Limo or Aji Limon Peppers

Canning Aji Limo or Aji Limon Peppers — Tue, 06 Oct 2009 06:23:41 +0000

[...] AuSable: I totally forgot about adding them to homemade nachos! But it is funny that you bring up nachos, because I… [...]

By: AuSable

AuSable — Wed, 23 Sep 2009 16:54:01 +0000

I totally forgot about adding them to homemade nachos! But it is funny that you bring up nachos, because I was going to try and make a test batch of homemade corn tortilla chips tonight.

By: JRR

JRR — Wed, 23 Sep 2009 15:07:13 +0000

I hope you plan on making me some home made nachos.