Hi Teresa, sure! I just wouldn’t keep the brine on hand for much longer than a month.

Remove the sugar and use 1 1/3rd cup of vinegar to 2/3rd cups of water.

You don’t need sugar and I never pickle with sugar. The jalapenos are slightly sweet themselves.

Toss in some peppercorns too.

You don’t need a high percentage of vinegar really, when I think about it. My family makes dill pickles using 1 cup of vinegar to 5 cups of water and we stored that on a shelf for a year.

Common mistake of pickling cucumbers is you have to cut off the blossom ends. There is an enzyme in them that causes the pickle to get mushy. Cut off like a 1/4 inch.

You mean properly can it? I.E. put the jars in a boiling pot of water for 10 minutes to heat them, sterilize the jalapenos, let them seal, and store them in the cupboard?

I have. But I don’t use sugar.

I also use more vinegar. 1 1/3rd cup of 5% vinegar, 2/3rd a cup of water. I also add some peppercorns into the mix, but this isn’t necessary. Like a teaspoon, but I eyeball it, I don’t actually measure the peppercorns.

Look at what you can buy commercially on the ingredients label, it’s basically the same recipe, although they often add coloration and sometimes preservatives.

Be aware if you store them in a cupboard, if the lid peels off easily, i.e. it’s not sealed, throw away the contents.

To add to this: with a 1:1 vinegar to water ratio, and a cold brine to cold product formulation, these don’t even need to be refrigerated. This is per food code factsheet #23 from the Oregon OHA and confirmed by the department of agriculture inspector.

Likely not: the recipes that I’ve seen that are used in canning have a higher vinegar-to-water ratio.

Hi Annette, we haven’t tried it and aren’t experts on canning, so I’m not sure.