How I Pickled Jalapeños Carrots & Onion

I'm really liking this canning thing. Cant wait to try this when they are ready. Sit back relax and enjoy the show.

[@WeekendBartender]

I really love pickled jalapeno and veggies with my Mexican food. Thanks for sharing this Mike.

[@mikecha1957]

Hey Miss Tami I think it's time to sample these. I can't wait to see how these turned out. Thank you so much for watching my friend

[@calibean7736]

My kids are gobbling this up! Thanks.

[@mikecha1957]

That's awesome I'm glad ya'll are enjoying 😎

[@mexicanplease492]

Super helpful, get questions about this all the time. Thanks!

[@mikecha1957]

Glad I could help. Thanks for stopping by 😎

[@f.afishing]

This was so awesome Brother! I love pickled jalapeños, I’m gonna try to do my own

[@mikecha1957]

Oh yeah these are going to be good. Thanks for watching brother

[@bigboppa6804]

Muy Authentico , Gracias Senor...Just like Gramaa used to do .😆👍

[@mikecha1957]

Gracias I appreciate that. 😎

[@bigboppa6804]

@@mikecha1957 Happy Holidays BRO... Keep Hope Alive !

[@suzannessweetkitchen6266]

I can't wait to see how they turn out. Great video Mike! 😀

[@mikecha1957]

Hey Miss Suzanne, I am looking forward to the TASTE test for sure. Thank you so much for stopping by my friend

[@YvesStOnge]

Nice love you're style easy but it's science motion

[@mikecha1957]

Thank you I appreciate you visiting 😎

[@BehindtheGarageBBQ]

Looks awesome Mike! Love pickled jalapeños, Need to do up a batch myself, simple and tasty I'm gonna bet👍 thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻

[@mikecha1957]

Hey Craig, yeah I'm going to wait a couple of weeks to sample I know these will be awesome. Thanks so much for stopping by my friend

[@kathleenelliot5305]

They really look good! Can't wait to see them

[@mikecha1957]

Thank you Miss Kathleen. I appreciate you watching. These came out pretty good.

[@OneTonFishingClub]

Nice one brother. I love making them. Yuuuummmmmm

[@mikecha1957]

Heck yeah I'm looking forward to sampling these. Thanks for watching my friend

[@carynortega-cantu1715]

Completed this recipe. Thank you it came out wonderful 😊

[@mikecha1957]

Fantastic I'm so happy that it worked out for you. Glad you enjoyed 😉

[@SK_CrappieCatching]

Mike you've gotten that canning going good over there.....I seen on the news where there was a big shortage of masson jars because so many folks had started canning......

[@mikecha1957]

Yeah SK I'm liking this canning thing. I've been able to find jars at Walmart from time to time. The canning shelf is pretty empty though. I appreciate you stopping by brother

[@cookingwithtrish]

Looks so good . Thanks for sharing

[@mikecha1957]

Thanks for watching Miss Trish

[@TomHorsmanAmateurBBQ]

Well I’ve never tried that Mike! However you make it look easy!

[@mikecha1957]

Hey Tom it is pretty easy. I'm having fun with it. Thanks for watching my friend

[@mauricecason5369]

Awesome Mike I gonna try that recipe out thanks for sharing

[@mikecha1957]

I will be breaking one open next weekend. I'm anxious to TASTE. I appreciate you stopping by brother

[@RetiredSchoolCook]

Great job , well done , they look so good .

[@mikecha1957]

Thank you very much I am looking forward to trying these out.

[@MeatyMike]

I keep saying I’m going to get into pickling but I still haven’t lol. Saving this video for when I do that’s for sure! Hope all is well. Cheers 🍻

[@mikecha1957]

Hey Mike it's pretty easy and I'm sure quite tasty. Thanks for watching. Enjoy...

[@Booger500us]

You caught the bug...the canning bug....those look amazing Mike!

[@mikecha1957]

Hey Miss Booger I sure did. If I had known it was this easy I would have tried it sooner. Thanks for the encouragement. I appreciate your friendship very much.

[@kimberlyrailey4890]

Looks delish!!

[@mikecha1957]

Thank you Miss Kimberly 😊

[@markbaker4587]

Great presentation!!😊

[@mikecha1957]

Thank you very much. I appreciate you stopping by 😎

[@casualcarolinafishing5835]

Looks pretty good so far Mike. Look forward to the TASTE test. :)

[@mikecha1957]

Hey Bill, yeah I'm going to let these sit for a couple of weeks then the TASTE is on. Thanks buddy

[@amysmiles9751]

Great video, thanks. Does anyone know if you flavor your brine? Or change the vinegar to water ratio? When I make this and just keep in the frig I make more like a chicken broth brine.

[@mikecha1957]

For safety sake use proven recipes when canning. I used the Ball Book for this.

[@CatfishWeekly]

LOOKS AWESOME!!!

[@mikecha1957]

Thanks Lyle I am looking forward to sampling these for sure

[@JohnAmes]

Thanks buddy for the great video my friend 👍

[@mikecha1957]

Thank you John I appreciate that my friend

[@timsInSSI]

Those are going to be great eating, thanks Mike.

[@mikecha1957]

Yes indeed Tim I can hardly wait. Thanks for watching my friend

[@lynn4truth592]

Thank you Mike

[@mikecha1957]

You are very welcome. Thank you for watching 😎

[@evelynwilliams3508]

It does

[@TheMsginadiamond]

What was the white seasoning you put in the jar? It looked like salt but I don’t think it was. Also, what is the shelf life?

[@mikecha1957]

Hey Miss Gina, the white powder is called Pickle Crisp. It's used to keep the peppers from getting mushy. Shelf life is about 2 years just as long as you still have a vacuum on the jar tops. Thanks for watching and for the question

[@johnjuarez8005]

I sautee my veggies in olive oil then pickle them.

[@mikecha1957]

That sounds good John. I was following the directions in the Ball canning book for this. Thanks for watching

[@larrykillebrew2675]

Subscribed, Liked, will be watching your other videos. This is a Very good recipe! Very similar to El Chico’s “relish”… I’ll be watching more of your cooking videos, and maybe a few fishing videos. Good Job! Note: it would be helpful if you included a link to the recipe, or perhaps included it in the comments section. Many thanks, LK

[@mikecha1957]

Thank you very much Larry I really appreciate that. Most of the recipes I make come out of my head and my measurements are mostly estimates but I will try to put some kind of written recipes up for now on. I hope you enjoy more of my videos.

[@alicesais770]

I have never seen anyone put pickle crisp, does it really help from keeping them from getting soggy?

[@mikecha1957]

It's supposed to keep them crisp but these did end up getting a bit soggy. Thanks for watching 😎

[@valeriegoralski4608]

❤ Just made two quarts. Thanks, very pretty to.

[@mikecha1957]

That is awesome. Enjoy 😉

[@marcusrocha2012]

How long do you or can you store these in the pantry?

[@mikecha1957]

These can be stored at least 2 years or longer as long as the vacuum is intact.

[@alexisbradshaw5549]

Does the time need to increase depending on elevation?

[@mikecha1957]

My advice would be to get the canning book by Ball. It has all the info you need to can safely

[@frankgarcia8835]

When I am at the final process of boiling canning jars filled with jalapeños, carrots and onions my pot is not deep enough for my 2 quart canning jars to be covered with water, so can I lay them down in the pot?

[@mikecha1957]

I don't believe that you should lay them down but I'm no expert. I know that you need head space at the top of the jar. So you should get a deeper pot.

[@frankgarcia8835]

@@mikecha1957 even though my pot was about an inch too short I stood up two 64 ounce canning jars, but during the boiling process they fell to the side lying down in the pot, Since The water was boiling I let them boil through the process for 10 more minutes. After they cooled I stood them up put them on top of a towel on the counter and let them sit. As the jars cooled I heard the pop of the lids sealing. I guess I learned something new regarding the lid ceiling and popping.

[@WolverineXXXX]

Do you have to cook it? I thought I have seen it done cold in a plastic bucket at the jail kitchen. They just throw the jalepenos into the bucket. It takes weeks for the green jalepenos to absorb the liquid? Don't know if the liquid is from first cooked batch. I would like to do the cold method if it is ok.

[@mikecha1957]

I'm not really sure about a cold method. When pickling you need to be careful to avoid food poisoning. Do more research I'm sure there is lot of information out there.

[@evelynwilliams3508]

Looking good

[@mikecha1957]

Thank you sir it's good for sure. 😎

[@LetsGoFishingSfla]

Mike, you seriously need to open a food truck. I love me some pickled jalapenos for real.

[@mikecha1957]

I appreciate you saying that Icy. I already have a full time job dont need 2 at my age LOL..I can't wait to try these out.....

[@Mom22-Nonee26]

Sr Mike, how many inches of water do you have above jars for water bath? My hands are hot from jalapeño seeds lol

[@mikecha1957]

You only need about an inch

[@Mom22-Nonee26]

@@mikecha1957 thank you

[@rebeccadees2300]

Can you cut the jalapenos in rings that are about inch in width?

[@mikecha1957]

You absolutely can. You can cut them any way you like. It will not affect the end product. Enjoy 😎

[@rebeccadees2300]

@@mikecha1957 thank you!

[@donlevy2330]

so witch did you do 5 pts or 5qts???

[@mikecha1957]

These are pint jars

[@stephenmaldonado4634]

Where can i find the recipe

[@mikecha1957]

I got this recipe from the Ball Canning book. That book tells you everything you need to know about canning with many recipes

[@ilonamw]

Why do you take the tops off after 24 hours? And then what do you do?

[@mikecha1957]

The bands need to come off incase the contents go bad the disk will pop. If you leave the band on and it goes bad the band will hold the dial down and you will not know that you have a bad product. Also the bands can rust over time. Thanks for watching 👀

[@ilonamw]

@@mikecha1957 thanks for the reply, and the disk stays on without the band when stored?

[@davidgerard2247]

great! but why pop the tops off after 24 hours?

[@mikecha1957]

Hey David thanks for asking. Just the ring is removed the top is still on. This is incase the vacuum is ever lost the ring won't hold the top in place. Strictly for food safety 😎

[@davidgerard2247]

@@mikecha1957 Thank you... makes sense!

[@iamimperfectionperfected4]

My daughter took her finger tips off with that thing! She was so scared 😢

[@mikecha1957]

I'm unclear what you mean. Took her fingertips off with what? I'm very sorry to hear that she was injured in any way. I pray that she is recovering 🙏🏼

[@ronaldkrisik4901]

Why take the tops off after 24 hours? Thanks!

[@mikecha1957]

If in the future the seal fails the ring will hold it down and you may not realize the seal failed and get food poisoning

[@doloresterrell5334]

Can I add cauliflower to these

[@mikecha1957]

You absolutely can add cauliflower to this. That would be awesome. Thanks for watching.

[@Mom22-Nonee26]

Do you HAVE to put sugar in the recipe?

[@mikecha1957]

You can make this to your taste. If you don't like sugar then leave it out no problem. Thanks for stopping by 😎

[@heidieverett8394]

Is there a recipie?

[@mikecha1957]

Very simple to make just follow the video. Thanks for watching 👀

[@9blucats]

Can I make this but Leave the jalapenos whole?

[@mikecha1957]

Absolutely you can. It will just take a little more time to pickle. Thanks for watching

[@9blucats]

@@mikecha1957 great just bought all the stuff! Thanks!

[@mikecha1957]

@@9blucats Awesome let me know how it comes out for you

[@9blucats]

Will do

[@420HughMungus]

Why do you let them cool for 24 hours and then take the tops off ????

[@mikecha1957]

It is reccomend to remove the rings so that if the contents of the jar go bad, the ring won't hold down the tops. It's for safety from poisoning

[@nanostogie9734]

You forgot the oregano

[@mikecha1957]

True that. I will put it in next time. Thanks for watching.