Hot pickled peppers

The wife is a hothead and so am I. Her favorite pickled hot peppers are no longer available locally so as we normally do, rather than buy what we don't want we decided to just do it ourselves. Today we made 1/2 gallon of pickled sliced jalapena peppers (that would be 2#) (there I go, I'm salivating at the thought) with one sliced ripe habanero added for additional flavor and kick.

We've approached this cautiously since I didn't have clue how to make them. I suppose I could have googled a recipe. But the way we do it is super simple. Sliced jalapena rings in a jar, cover with vinegar, done. We use cider vinegar but white vinegar would also work. I can't vouch for the recipe (use it at your own risk), but it's been working for us. One criticism of it... she would like crisper slices. Maybe I should google a recipe after all.

(still salivating at the thought)

Sounds good! My Mom made some bread and butter pickled jalapeños a while back and gave me a jar. There are delicious! I like to put them on sandwiches. Your recipe sounds very simple, but effective. I going to give it try someday.

Please wait until I have more data. I don't want to poison anyone. My wife is the guinea pig due to her desire (and at her direction) for what she can no longer purchase.

Those sound really good. I love peppers, but my wife does not like them except on pizza. Many, many years ago I won a fraternity jalapeno-eating contest (and regretted it very much in the bathroom somewhat later...)

John, I am so much the "Pavlovs dog" regarding hot peppers. I Immediately begin salivating at the mere thought. When I was working a plan A job "hot" was part of my survival gear when foraging out of the canteen or out of my own supply in my locker. I've made my own hot sauce and such for decades because most hot sauces simply aren't very hot for us anymore.

We recently discovered a hot sauce made with Carolina Reapers... same wonderful flavor of habaneros, but oh so hot. I no longer get the mouth sensation of hot, but as you related to, I pay the price a bit later. But the price later is worth it in flavor. Folks who haven't adjusted their "heat profile" no doubt wonder why we would do that to ourselves, but the flavor of a habanero is just indescribable. I can just describe it as "fruity" and that doesn't come close. Maybe part of it is the endorphine rush as well. I don't know; I only know that I like it as does the wife. Pavlovs dog response for me; the wife has never used that analogy for herself yet she experiences the same reaction. We're both suckers for anything habanero when we see it where we shop.

One criticism of it... she would like crisper slices

Brian,
I haven't made pickles in ages. But along with the dill and other spices I always put in a little alum. It helped crisp up the cucumbers.

Phil

Thanks Phil. I was thinking that it was an aluminum salt, but I just looked it up and it's a potassium salt. So I'll pick some up.