That was pretty good Dude,especially for having your arm in a sling and being handicapped.Too bad you didnt have someone running the camera.I bet you get better as you go.You dont see many folks your age doing things like that,You,re parents raised you right.
@DesertDigger1 thankyou...i'm going to attempt to make a new video tomorrow...just an update cuz i'm sure people wonder WTF happened to me...gonna start up videos again soon...better HD camera, new location & wutnot
This is a great expect for the sugar. I do the same expect I use about 1/4 cup of salt. But I make about 16 jars or more of pickled jalapeños at a time
We just made our first jar of jalapeno peppers following your video. Thanks!
How do you prepare your tomatoes to make your freezer packs you show? We have Many cherry and yellow pear tomatoes as well as big boy. Do you have a recipe for your spaghetti sauce and peppers that I can copy?
I have allready planted 4 Jalapeno pepper plants as of yesterday and I have maybe 3 or 4 more I am going to plant.I am going to pickle up a bunch and store them for later.Nice video good job.You know in these times when gas is awfull high as well as food everthing for that matter it just makes good sense to put up your home grown food.Thanks paul
Enjoyed the show, I,ve been wanting to do some peppers. I don't have a pot that isn't aluminum, I wouldn't use the vinegar in that kind of pot . But , you have the pickled Jalapenos and I don't . One of these days. Thanks
this method doesn't seem safe to me. I didn't see any processing done to the peppers and no pickling salt added. botulism toxin is the fear. Using a metal knife to remove air isn't a good idea either, you could chip the jar and not notice. Then eating glass shards is a possibilty. Rubber spatula is the right way to go.
The salt isn't a preservative in this. Salt can be used as a preservative, but in this case the vinegar is it, the salt is for flavor only and so not necessary even though most people prefer to use some.
As for the knife, if it's stainless steel, there's no problem.
What I'm concerned about in the vid is the guy never mentioned that many or most metal lids can't contact vinegar without a corrosion problem.
i didnt think the vinegar was an issue if its only gonna be stored for a yr or 2...from wut ive always been told...vinegar is the most common preservative...my grandma canned for 30 yrs
i had a question. i just did your pickle for the jalepenos. i put like 4 farlic clove's in there. its been a couple days so far. the garlic has a lil bit of blue on them. is that normal? and i cut them into slice's how long till you t hink they will be ready? thanks for your video by the way
it only takes about a week to completely pickle, i let mine chill for 2 weeks before opening 1 of the jars. i'm not sure about the blue stuff? maybe the pigment from the peppers is effecting it. i wish i could help ya with that...thx for watching
I made some chutney at chrismas and the garlic in that went blue aswell. I found out its not harmful, it's just the sulphur in the garlic reacting with the vinegar and changing colour. Tastes great and I aint dead yet, so I don't think there's anything to worry about.
I was reviewing your videos, you hooked me with the Jalapenos. Now I'll pickle instead of freezing. They will last longer and already have the sweet and sour punch I like with my heat.
Awesome!!! I put these on everything!!! Very simple to make! I cut mine in slices. I've given jars out and have gotten rave reviews!
jay11762 1 month ago
That was pretty good Dude,especially for having your arm in a sling and being handicapped.Too bad you didnt have someone running the camera.I bet you get better as you go.You dont see many folks your age doing things like that,You,re parents raised you right.
DesertDigger1 1 month ago
@DesertDigger1 thankyou...i'm going to attempt to make a new video tomorrow...just an update cuz i'm sure people wonder WTF happened to me...gonna start up videos again soon...better HD camera, new location & wutnot
THREEFLOORSDOWN1 1 month ago
wow, i need a man like that!
YoBootyStinks 1 month ago
This is a great expect for the sugar. I do the same expect I use about 1/4 cup of salt. But I make about 16 jars or more of pickled jalapeños at a time
992kirky 2 months ago
great video
leighmonty13 3 months ago
do you pickle them raw ?
BackDaws 5 months ago
@BackDaws yes
THREEFLOORSDOWN1 1 month ago
I love pickled peppers :3 Keep on growing! Your making the most beautiful food around!
Polaf3456 6 months ago
We just made our first jar of jalapeno peppers following your video. Thanks!
How do you prepare your tomatoes to make your freezer packs you show? We have Many cherry and yellow pear tomatoes as well as big boy. Do you have a recipe for your spaghetti sauce and peppers that I can copy?
urban0402 6 months ago
This is a great recipe, if you like one that's good also check out mine. mustgrill
MustGrill 7 months ago
I love these peppers. I too have a good way to pickel them also. mustgrill
MustGrill 7 months ago
I have allready planted 4 Jalapeno pepper plants as of yesterday and I have maybe 3 or 4 more I am going to plant.I am going to pickle up a bunch and store them for later.Nice video good job.You know in these times when gas is awfull high as well as food everthing for that matter it just makes good sense to put up your home grown food.Thanks paul
arkansastrash320 10 months ago
Do i add salt?
1sonofdime 1 year ago
thanks for sharing
boxdown 1 year ago
Love the video. Great job!
MsVeekey 1 year ago
What the hell happen to you, looks like you fell off a ladder. But you did an awesome job on vid with the peppers. Thanx bro.
22mommamia 1 year ago
Enjoyed the show, I,ve been wanting to do some peppers. I don't have a pot that isn't aluminum, I wouldn't use the vinegar in that kind of pot . But , you have the pickled Jalapenos and I don't . One of these days. Thanks
olwhistler 2 years ago
i loved the video! it is so informative and you are the perfect model ;) keep em coming! kisses~!!
ps. I think you're super cute! :)
omgoshers 2 years ago
lol...thankyou
THREEFLOORSDOWN1 2 years ago
what kind of knife is that?
Slickishness 2 years ago
frost mora
THREEFLOORSDOWN1 2 years ago
thanks
Slickishness 2 years ago
this method doesn't seem safe to me. I didn't see any processing done to the peppers and no pickling salt added. botulism toxin is the fear. Using a metal knife to remove air isn't a good idea either, you could chip the jar and not notice. Then eating glass shards is a possibilty. Rubber spatula is the right way to go.
alderaforall 2 years ago
pickling salt isnt needed with peppers. ok ..then use a plastic knife for your then.
THREEFLOORSDOWN1 2 years ago
enjoy your botulism and glass shards. Way to show people how to take unnecessary chances with bad canning practices.
alderaforall 2 years ago
The salt isn't a preservative in this. Salt can be used as a preservative, but in this case the vinegar is it, the salt is for flavor only and so not necessary even though most people prefer to use some.
As for the knife, if it's stainless steel, there's no problem.
What I'm concerned about in the vid is the guy never mentioned that many or most metal lids can't contact vinegar without a corrosion problem.
wrjamescom 2 years ago
i didnt think the vinegar was an issue if its only gonna be stored for a yr or 2...from wut ive always been told...vinegar is the most common preservative...my grandma canned for 30 yrs
THREEFLOORSDOWN1 2 years ago
LOL... one armed pickling. Nice vid.
pimpshiza 2 years ago
yup...you know it
THREEFLOORSDOWN1 2 years ago
can you pickl anything like that
redcrazywoods 2 years ago
i know you can pickle almost anything, but some things have different techniques. i'm still learning tho. there is alot of info on YT
THREEFLOORSDOWN1 2 years ago
i had a question. i just did your pickle for the jalepenos. i put like 4 farlic clove's in there. its been a couple days so far. the garlic has a lil bit of blue on them. is that normal? and i cut them into slice's how long till you t hink they will be ready? thanks for your video by the way
pianoman9217 3 years ago
it only takes about a week to completely pickle, i let mine chill for 2 weeks before opening 1 of the jars. i'm not sure about the blue stuff? maybe the pigment from the peppers is effecting it. i wish i could help ya with that...thx for watching
THREEFLOORSDOWN1 3 years ago
I made some chutney at chrismas and the garlic in that went blue aswell. I found out its not harmful, it's just the sulphur in the garlic reacting with the vinegar and changing colour. Tastes great and I aint dead yet, so I don't think there's anything to worry about.
CreamPie9uy 3 years ago
i figured something like that, i've been eating them anyways lol and haven't died yet either so i trust it more now
pianoman9217 3 years ago
I was reviewing your videos, you hooked me with the Jalapenos. Now I'll pickle instead of freezing. They will last longer and already have the sweet and sour punch I like with my heat.
Kamo Kris / Kamoyaker
Kamoyaker 3 years ago
Great video. I would have taken the ribs and seeds out, but you obviously like them hot. Looks good!
gands1102 3 years ago
thx...yup, i like them hot
THREEFLOORSDOWN1 3 years ago
Super Video!
I love jalapenos too.
FriarTuck1961 3 years ago
damn you and your JALAPENOS!.. lol XD good video,to bad i dont have any jalapenos so i cant make any.. and now i want some.. gah.. lol XD
crashalot 3 years ago
i can't. maybe next season..i'm fresh out of cubumbers.
THREEFLOORSDOWN1 3 years ago
Excellent instructional. Please do one of the cucumber relish or whatever u said next time it looked good.
vonhismean 3 years ago