I plant jalapeños every year in my garden for salsa, but I’ve never tried to pickle them. I have a jar of these in my fridge, from the store.. I eat them all the time! I’m definitely going to pickle some in July & August, when I have a bunch coming in. Thanks for the inspiration, and the recipe.:)) 👍🎉🌶
Making “pickle” was my first foray into cooking many years ago. Love me some pickled jalapeño! I have 2 jars in my fridge right now. Homemade pickle also makes great gifts!
you all probably dont care but does anyone know a way to log back into an Instagram account?? I was dumb forgot the password. I love any help you can give me
@Kohen Mordechai Thanks so much for your reply. I got to the site thru google and im in the hacking process atm. Looks like it's gonna take a while so I will reply here later with my results.
Btw! In Mexico, if you pickle them on your own, besides carrots you can also add garlic, small potatoes, cauliflower, diced chayote (although I'm not sure you can get it in NY), even slices of corncob. At least that's how it's done in central Mexico, where I'm from. Edit: and onion!!!!
I love pickled jalapeños. I eat them everyday and decided to pickle my own. I already have all the ingredients you named. I’m going pickle some now! Thanks
nice about the coriander seed and garlic toasting, that's a neat trick. My way I do almost the exact same recipe, but do half apple cider vinegar and half white vinegar, and i also include some sliced thin onion (white or red), and some sliced radish.
Awesome channel.....your style and delivery of info is top notch!!! I’ve cooked a number of dishes that you’ve presented and they’ve all been great. I have jalapeños and carrots in the fridge, so I’m going to make these TONIGHT!!!
Making so many of your recipes. Each one of your videos has that something extra that elevates food to the next level. Can’t wait to try making these pickles.
Hey, quick pickles are good but I lactoferment jalapeños with whole young garlic cloves and baby carrots. DDepth of flavor is incredible. Not sure bout this year (what with COVID effect on farmers markets here) but you want this Steve seriously.
Just made a gallon of these. I like to throw them into the hot vinegar solution for a minute or two so I can slice them thicker and them still be crunchy. Also made a gallon of giardinera with jalapeños as well. These things never go bad (not that I let them).
I'm trying to make this today, but I couldn't get the coriander seeds. Is there any substitute for coriander seeds? How about adding whole peppers? I'm always watching your video. Thank you
Might be a dumb question but does opening the jar stop the pickling process in any way? Can you open after a day to use some peppers and then continue pickling?
It's a "quick pickle" method. They are pickled in a day. And will go bad on the shelf or counter in a week or two. You'd need to do proper pickling procedures for canning if you wanted slow pickles. The method shown will go bad in a month or two in the fridge, so its good for small batch in a hurry, not for long term.
I want to make your pickled jalapenos, but I have a question, if you don't mind. I've never used coriander seeds. What are the benefits of coriander seeds in this recipe? I googled the benefits of the ingredient, but not sure what to do. I don't have any at home. Is there a substitution for this ingredient or should go buy them for this recipe?
This is not a proper canning method so no you cant store them In The pantry for long periods of time. This is a fridge pickle or "quick pickle" recipe and method. If left out it's maybe a week or two tops. Maybe up to two months if kept refrigerated. A small batch style for like a party like superbowl nachos or you just feel like binging on pickled jalapeños for a week. This method can be done in an hour or less, cool on the counter then in the fridge and ready for the next day. You'd want to follow proper canning procedures if you want them to be shelf stable for long periods of time. Like say you had a couple dozen plants in the garden and a few hundred jalapeños you got to do something with or they'll go bad. Then putting up a dozen jars or so for a year or more and doing the whole canning method makes sense and letting them sit in the pantry for a couple months before using even and they just get better. You don't want to do this method and then leave them sitting at room temp it will go bad quickly like a fresh jalapeños would.
Boom will have a go at these for one of our burgers! Thanks for the uploads, your channel has inspired me to start a channel making vids of food from my restaurant and hopefully more! Have a look if you get a minute would love your feedback as ive only being doing it a couple weeks but am quite proud of my stuff so far. Nice one
White vinegar is a pH of like 2.5. But I think the real question is "what acidity is right for pickling?" As long as the pH is below 5 it's fine. The recipes are all different bit same result a pH below 5.
Hey bro, give us the liquid measurements in millilitres and not in half cup or one third cup. Other videos state not to pour boiling liquid straight into the jar. Your comment please ?
So I watch a few videos on pickled jalpenos. This was the only one I saw with coriander. So I made two 8oz jars, one with and one without. The coriander was spot on.
that shit is literally half made-up. Hes fine. Hes not gonna give COVID to himself. Obviously as a chef he would have washed his hands before handling food.
I plant jalapeños every year in my garden for salsa, but I’ve never tried to pickle them. I have a jar of these in my fridge, from the store.. I eat them all the time! I’m definitely going to pickle some in July & August, when I have a bunch coming in. Thanks for the inspiration, and the recipe.:)) 👍🎉🌶
This dude never misses.
Making “pickle” was my first foray into cooking many years ago. Love me some pickled jalapeño! I have 2 jars in my fridge right now. Homemade pickle also makes great gifts!
Just wanna say thanks for doing what you do, and please keep it up. You teach the technique better than anyone else on CZcams
Yes! Please keep showing us how to do it right! We love these videos!!! Thanks!♥️🕉
you all probably dont care but does anyone know a way to log back into an Instagram account??
I was dumb forgot the password. I love any help you can give me
@@leightonsonny6516 I do care actually but I’m useless in that stuff… jus’ sayin’ wishing you best of luck. Never assume no one cares…
@Kohen Mordechai Thanks so much for your reply. I got to the site thru google and im in the hacking process atm.
Looks like it's gonna take a while so I will reply here later with my results.
@Kohen Mordechai It worked and I actually got access to my account again. Im so happy:D
Thanks so much, you saved my account :D
Btw! In Mexico, if you pickle them on your own, besides carrots you can also add garlic, small potatoes, cauliflower, diced chayote (although I'm not sure you can get it in NY), even slices of corncob. At least that's how it's done in central Mexico, where I'm from.
Edit: and onion!!!!
gxd000 potatoes sounds good never heard of that
Thanks!
think we got that shit here in chicago on our hot dogs man its called... i think giardiniera
@@AreteZoe so i wonder why he didnt give the name ....escabeche
@@ricodelavega4511 he didn’t need to…
Still the best cooking channel!!! I literally learned everything about cooking from Steve!
Bro thank you so much for keeping me as sane as I can be under this quarantine and also my crazy family genetics.
Wow, never would have dreamed it was that easy. Definitely going to do this!!
Most flavorful and simple method for pickled jalapenos! I've made it using this method several times.
Would be nice to have exact ammounts in the description
I love pickled jalapeños. I eat them everyday and decided to pickle my own. I already have all the ingredients you named. I’m going pickle some now! Thanks
nice about the coriander seed and garlic toasting, that's a neat trick. My way I do almost the exact same recipe, but do half apple cider vinegar and half white vinegar, and i also include some sliced thin onion (white or red), and some sliced radish.
Awesome channel.....your style and delivery of info is top notch!!! I’ve cooked a number of dishes that you’ve presented and they’ve all been great. I have jalapeños and carrots in the fridge, so I’m going to make these TONIGHT!!!
Amazing he put in all this work into preparing every part of these food truck recipes. Huge labor of love! Really cool.
Such a simple recipe for a great tasting result.
Making so many of your recipes. Each one of your videos has that something extra that elevates food to the next level. Can’t wait to try making these pickles.
Thank you for sharing, I'm going to try today,
Very easy and delicious. I poured the whole pint over chicken cutlets. Turned out to be a great meal.
Man I love pickled jalapeños. I'm the only one in my house who eat them, now I am going to make my own!!!!
Great video, i am trying this
It's all fun and games until you flip your jar and your lid is bad and dump all your finished products lol
I don't know what the carrots do either lol I just love the crunch so no justification is needed 😁
The bay leaf also adds tannins which adds crispness.
Thx 🙏🏼
Bruh...you have a badass channel.
My mouth was watering while I watched the video.
Good and simple recipe. I was just asking my sister if she how to pickle jalapeños a couple days ago. Great Vid!
Dude, thank you so much for your informative videos.
I would add some slices of habanero peppers
Serrano peppers would be great as well
@@solchapeau6343 Then add some jalapeno slices lol
@@solchapeau6343 However I do really like the flavor of sarrano peppers and they are much milder than habanero fortunately
@@solchapeau6343 Exactly, so then people who only like jalapenos can add jalapenos to their jalapenos
May I ask, do you leave out the habanero seeds?
How long does it last? What’s the shelf life?
You have a great channel
Always good to have on hand! These look amazing 😍😍
would you be able to do a similar vid on bread and butter pickles?? thanks!
Dude, AWSOME! Thanks
Hey, quick pickles are good but I lactoferment jalapeños with whole young garlic cloves and baby carrots. DDepth of flavor is incredible. Not sure bout this year (what with COVID effect on farmers markets here) but you want this Steve seriously.
Happy Cinco De Mayo! Favortie channel right here.
Another great video. Thank you!
awesome! thank you for sharing!
Thank you 🥰
Gave them a wee shot just now. Had to do it a little smaller. I'll update you tomorrow on how they taste if I don't forget.
How much salt and coriander did you add?
Sup, I made these and pickles bell peppers same method thanks, wondering if I can pickle beets and/or onions same way? No water-bath ect... Tyvm
I planted a jalapeño pepper plant and it’s completely loaded so i needed a way to preserve these so I didn’t wast my harvest
I’m thinking cheeseburgers with this pickle,avocado ,tomato,arugula,mayo🇨🇦🇨🇦♥️
Dudeeee thank you!
Missed the premiere, but this looks super good!! I will make it this weekend! 😋
The glove though! 🤣🤣🤣
Bomb
A mega pint!!
I need a barrel full 🤤
with this canning method, how long is shelf life at room temp unopened?
I don't like jalapeños but still here
The best way to enjoy sandwiches is with pickled jalapeños.
Hey Steve...did you have to sterilize the jar by boiling it before you put the jalapenos in??? Isn't it like canning or preserving any vegetable.
can i do this with small bell pepper as well?
Holy smoke!
Have you done it without sugar? I don’t eat any sugars..
Hey! Thanks for all you do! If I want them to be hot, can I leave out the sugar??
Looks good but I'm wondering ... how long do they last without a water bath?
how much sugar?
I'm assuming I can do this for red onions and etc ? or do I have to adjust ratios
I have a video for pickled red onions. A little different
Just made a gallon of these. I like to throw them into the hot vinegar solution for a minute or two so I can slice them thicker and them still be crunchy.
Also made a gallon of giardinera with jalapeños as well.
These things never go bad (not that I let them).
Sounds good....I do have some serrano peppers, wonder how those would be in place of using jalapenos? Think I will try it out and see :)
I'm trying to make this today, but I couldn't get the coriander seeds.
Is there any substitute for coriander seeds? How about adding whole peppers?
I'm always watching your video. Thank you
Those are optional, just more flavor
How long will these pickles stay good?
How long do these last once opened but refrigerated
Might be a dumb question but does opening the jar stop the pickling process in any way? Can you open after a day to use some peppers and then continue pickling?
It's a "quick pickle" method. They are pickled in a day. And will go bad on the shelf or counter in a week or two. You'd need to do proper pickling procedures for canning if you wanted slow pickles.
The method shown will go bad in a month or two in the fridge, so its good for small batch in a hurry, not for long term.
just curious... do you need to add sugar or can you leave that out? will it still pickle without sugar or is there a sugar substitute?
they'll still pickle.
Looks good. The link to recipe isn't working.
I want to make your pickled jalapenos, but I have a question, if you don't mind. I've never used coriander seeds. What are the benefits of coriander seeds in this recipe? I googled the benefits of the ingredient, but not sure what to do. I don't have any at home. Is there a substitution for this ingredient or should go buy them for this recipe?
use whole black peppercorns haha. I know this reply is a year later.
So can I store these in the pantry until I open them? And for how long, weeks, months?
This is not a proper canning method so no you cant store them In The pantry for long periods of time.
This is a fridge pickle or "quick pickle" recipe and method. If left out it's maybe a week or two tops. Maybe up to two months if kept refrigerated. A small batch style for like a party like superbowl nachos or you just feel like binging on pickled jalapeños for a week. This method can be done in an hour or less, cool on the counter then in the fridge and ready for the next day.
You'd want to follow proper canning procedures if you want them to be shelf stable for long periods of time. Like say you had a couple dozen plants in the garden and a few hundred jalapeños you got to do something with or they'll go bad. Then putting up a dozen jars or so for a year or more and doing the whole canning method makes sense and letting them sit in the pantry for a couple months before using even and they just get better.
You don't want to do this method and then leave them sitting at room temp it will go bad quickly like a fresh jalapeños would.
does it work without sugar?
Boom will have a go at these for one of our burgers! Thanks for the uploads, your channel has inspired me to start a channel making vids of food from my restaurant and hopefully more! Have a look if you get a minute would love your feedback as ive only being doing it a couple weeks but am quite proud of my stuff so far. Nice one
Had a look and sub'd, that fish burger looked epic!
Looks great. What % acid concentration is that vinegar?
White vinegar is a pH of like 2.5. But I think the real question is "what acidity is right for pickling?" As long as the pH is below 5 it's fine. The recipes are all different bit same result a pH below 5.
I believe this method is called Quick Pickling OR Refrigerator Pickles or in his case jalapeno/carrots. They last 1-3 weeks in fridge.
How does this hold against Botulism?
Missing Onions, Oregano and Peppercorns .
Oh its true whenever my moms would get the canned. Id only get carrots and they had a kick
🤤
Curious. Was the jar and lid sterilized beforehand? I imagine so.
cynthia g for real? Nice
No bayleaf?
Hey bro, give us the liquid measurements in millilitres and not in half cup or one third cup. Other videos state not to pour boiling liquid straight into the jar. Your comment please ?
How is vinegar organic
can I do this with chilli pepper?
Uh, yeah.
this guy reminds me of the cool dude from The Iron Giant
Keep the tip of your knife in contact with the board when your slicing those jalepenos bro bro bro
my seal failed 6 times in a row. jalapenos everywhere
If you don't like bay leaf why did you put it in?
Tbh I hate jalapeños. I just wanted to watch one of your videos.
Be careful when you wax the carrot after slicing jalapenos.
So I watch a few videos on pickled jalpenos. This was the only one I saw with coriander. So I made two 8oz jars, one with and one without. The coriander was spot on.
Dude... If somebody doesn’t have a good seal and you have them lift the jar upside down they’re gonna lose their entire jars contents.
Things used
1) 4 large jalapenos
2)Water
2) Carrots
3) White Vinegar
4) Salt
5) Sugar
6) Coriander seeds
7)Bay leaf
8) Garlic cloves
So this is the “easy” recipe. What’s the “difficult” recipe, then? Just water+salt?
Made his kale salad......ate it under 10 minutes😐
lmao why you use steak gloves for cutting vegetables
3:31 dont touch your nose mouth or eyes bro, covid.
that shit is literally half made-up. Hes fine. Hes not gonna give COVID to himself. Obviously as a chef he would have washed his hands before handling food.