Making Dill Pickles and Pickled Jalapeños

Went to the farmers market and picked up some great cucumbers and jalapeños. This is how I make dill pickles and pickled jalapeños. When properly done, they will have a shelf life of about 12 months. These taste way better than any store bought pickles, and the jalapeños are awesome.

Category:

Howto & Style

Tags:

• Dill
• Pickles
• Pickled
• jalapeños
• canning
• food
• cooking
• preserves
• peppers
• cucumbers

[Sonnid09]

Do you have to shake them over the two week period?

[andywasserman]

@Sonnid09 I'll turn the jars over after a couple of days, and then turn them again a day or two later. I'm not sure if this is really necessary, but I do it regardless :-)

[Rotorzilla]

can you pickle zucchini the same way? I have a bunch of it.

[andywasserman]

@Rotorzilla I've never tried zucchini, but I just might when I put up my next batch... Let me know if you try it!

[masterplomo1]

who contains the pickle spices? inmy conuntry dont sale this packs please

[andywasserman]

@masterplomo1 Most recipes include some proportion of the following ingredients: bay leaves, chilies, cloves, cinnamon stick, ginger, allspice, mustard seed, coriander, black pepper, mace, and cardamom.

[TheBgcheez]

Nice video, I never knew you had to water bath them.

[andywasserman]

@john4knecht You may get a pickle that is a bit less crisp. The longer you keep them at a high temp, the better the chance you will soften the pickles. 20 to 25 minutes shouldn't effect them too much, but it is unnecessary to do them longer than 30 minutes if your water bath is at the right temperature.

[john4knecht]

One question I have is, does it hurt if you want to do the last step (The forming of the vaccum seal) for longer? Like instead of 18 minutes do say 20 or 25 maybe even a half hour? I know it's probably me being a little 'over diligent' Also is using Apple vinager vrs. White Vingeger for the brine solution an absolute no no?

[a217andy]

i can eat them all day i just love them..