Stop Buying the Canned Pickled Jalapeños and Vegetables!

[@EB_1059]

I've been buying these in a can all my life. I made this recipe and I'm NEVER going back to store bought. this took 5 mins of prep time that the end product is infinitely better than the can.

[@usa5439]

Can eaters don't understand this. Nothing in a can is ever good as fresh

[@chk3700]

Yep and I found that I will never go back to canned enchilada sauce ever because it is so much tastier and super easy to make.

[@S1CKTR1CKY]

I have a container that I just continuously add too. It seems to taste better and better.

[@Keith_KC8TCQ]

I've made this for years, but I add sliced radishes to mine as well as some brown sugar so I get a sweet/hot picked veg mix I also thinly slice everything so that I can use it as a side, or as a condiment on sandwiches, it goes really well with richer meats like pulled pork or shredded beef sandwiches.

[@LaniAnne402]

I’ve prepared chiles en escabeche for years. We love them. I add Serrano and Jalapeños together. My husband adds hard boiled eggs too. 😊❤

[@philkearny5587]

I put a homegrown ghost pepper in mine. WOW!

[@mayais]

You really honor mexican cuisine

[@pgarciaAP]

You spelled “exploited Mexican culture” wrong.

[@michaelriojas3831]

@@pgarciaAP as a Mexican, go kick rocks. Showing genuine appreciation for a culture is not exploiting it. He’s honoring it

[@stephenmorton8017]

@@pgarciaAP welcome to the modern world! it's fully mapped now.

[@blackshatemyplaylist8643]

@@stephenmorton8017 Welcome to the Democrat party

[@LuxVi7]

@@pgarciaAP He’s no exploiting anything, stop whining.

[@jomarielopez2229]

Hello. I am so proud of myself making this recipe. It came out great!!!!!!! Thank you Rick Bayless!!!!!!!!

[@vl8175]

So true about the jalapenos being, not what they used to be. The spice level has changed (if you're lucky you get spicy, otherwise you get something that taste like a bell pepper). The size and even flavor just aren't the same anymore 😢.

[@wannabe41]

I agree. They’re cultivating jalapeños to be so huge and they’re even cultivating jalapeños that have zero spice level, like that of a bell pepper. I hope cultivators leave Serranos alone.

[@paulwetzel3.14]

If you have the means to grow a plant or two, or a dozen, I would highly recommend it. I grow a variety called Mucho Nacho which is one of the spiciest jalapenos I have ever eaten. It takes a few months from seed to harvest, but it's well worth it. The worst part is when the jalapenos are getting big but haven't developed the spiciness yet. My seedlings were planted out to the garden 4 months ago, and the ripe jalapenos are now mouth searingly hot.

[@leapintothewild]

@@paulwetzel3.14Yep, and peppers are great to just grow in a pot, even on a city balcony or suburban patio - no garden needed. While you’re at it, add a pot of cherry or cocktail tomatoes, and another with cilantro! 😋

[@JUANRGB]

Same goes for serranos. They're gigantic and unpredictable both in flavor and heat level

[@JUANRGB]

@@wannabe41 too late

[@Brineytoes]

I slice my jalapenos lengthwise instead of crosswise into little citcles. The long slices stay on a sandwich or a taco shell or soft tortilla so much better! I love making my own pickled jalapenos!

[@1954evelyn]

I never thought of that. Thank you

[@corrosyon]

In México we used the little circles for nachos, and the rajas (lengthwise) for everything else.

[@gusc6785]

Atta boy. .. u know the real secrets ..

[@hectorguajardo470]

In Mexico we call them rajas, go great with sandwiches

[@WhoGitDaBiscuit]

@@hectorguajardo470Salud!

[@luiss3063]

There is something about making and creating your own recipes that make food taste way better.

[@janice68329]

Absolutely!

[@thewrightfamily369]

Much respect to you Rick! I own a few of your cookbooks! You sir are one of my favorite Chefs! I started writing a cookbook.

[@herbieschwartz9246]

I do the recipe almost exactly, except that I dilute the vinegar with wine (red or white, each gives slightly different flavor) which restores a slight fruitiness to the peppers that the cooking removes.

[@DudeLovesHorror76]

This dude is so chill while his brother Skip is nuts.

[@Picit-13]

Thanks Rick, just put them in a jar in the fridge!!! My plants are about done for the year so prefect recipe to use them up!!

[@cctknight84]

Just picked almost 10 lbs of jalapeno`s yesterday from my garden, will try your method for some of them. We make a lot of canned candied jalapeno`s (cowboy candy) as that is our favorite, and some canned pickeled jalapeno`s too. Gotta get them done soon, as the serrano and habanero will be ready in a week or so. Also just put up 6 lbs of banana peppers. Crazy good year for peppers.

[@CheezNrice4u]

Please tell me what you did for each pepper and instructions of how you did it. 🙏🏽 I would be so grateful. 😊

[@cctknight84]

@@CheezNrice4u Plenty of recipes online, just use Google. I doubt I use the same recipe each time.

[@dukerton15]

That's awesome! I'm curious how you do candied jalapenos, please share!

[@cctknight84]

@@CheezNrice4u Just search for cowboy candy recipes and find one that appeals to you. Many on KZbin and internet.

[@cctknight84]

@@dukerton15 Just search for cowboy candy recipes and find one that appeals to you. Many on KZbin and internet.

[@LisadeKramer]

Finally, a great recipe for jalapenos. Thank you Rick.

[@Bryan-lg3fn]

Wow that a coincidence this came up , i was literally looking at a can of those in my local supermarket . Time to make my own !!! Thanks Rick always love your shows

[@rudypadilla3640]

Thanks Rick for sharing your recipes Blessings from West Covina California

[@krby6665]

Ayyy the one plate at a time dude!!! I watched alot of your episodes, learned and made a lot of great plates cause of you Brody!! Thank you so much my dude

[@wardwilcox165]

The guy is godfather to Mexican cooking,not many any better

[@ragingjaguarknight86]

So he's "El Padrino"? 🤪🤔

[@stephenmorton8017]

i love growing any peppers and Jalapenos really produce. i've been rinsing , slicing and just throwing them in pickle juice saved from pepperoncinis. i have one more plant to harvest with over a dozen peppers that will go to this method. thanks! if you grow peppers, look for Cherry Bomb Peppers. they are a great variety along these lines of heat. i hollow them out and pickle them for a few days and then eat them stuffed with blue cheese. they become flavor bombs.

[@L.Spencer]

Just what I needed since we got a jalapeno plant.

[@izzy9132]

So glad to learn it is this easy and with a great flavor and texture. Also important is I can avoid another processed food item for better health. Thanks Rick.

[@AnnaAliciaTx]

Mom and Abuelita used to can their own as well exactly the same way except with regular vinegar, which they diluted as well. They were so tasty! I loved them. Especially the Serranos! I'm definitely going to start making my own now. Thanks for bringing back some sweet memories and for this recipe Rick! 😋 😊

[@mercedesvelasquez8781]

Yup going to make some today but going to use regular vinger because that is what I have after all

[@WhoGitDaBiscuit]

@@mercedesvelasquez8781ACV tastes much better. It’s cheap, too.

[@LaniAnne402]

We have a vegetable garden where we grow chiles, onions, carrots and my favorite herbs. 😋😋😋😋😋😋

[@LuisGarcia-mw7el]

Your spanish​ pronunciation is great! 👍 Love your videos!

[@johnjperricone7856]

Literally making them right this second. You do such a great job explaining what we're doing and why. Thanks, Rick.

[@rogertemple7193]

Another great video of cooking food thank you Rick.😋🍅🧅🧄🌶️😋

[@1971ahtom]

Do you have to use the bay leaf, or can you make them bayless? 😏

[@corrosyon]

I see what you did there.

[@kat5592]

LOL 😂❤

[@alexgonzalez-fn9jb]

Boooooo. Take your likes and get out of here 😂

[@LeslieTheCaliforniaJewel]

I like this…🤣

[@MrColtonrob1]

waka-waka!

[@treyporter7611]

I’ve been looking for this recipe for a while to use up all the jalapeños from the garden. Thanks for this!

[@ifixphns]

my favorite, often overlooked and even forgotten in my own meals; condiment for Mexican food. Thank you for this video on how to do it at home.

[@sethalomew]

I didn't realize they'd last so long without being canned/jarred. Thanks Rick.

[@ruthannecoro6198]

This sounds delicious! I’m go8ng to add this to my garden to table recipies to try 😊 My peppers are doing fabulous this year! I’ve got 7-8 jalapeños about ready to harvest! I’ve got my first harvest of pepperoncini fermenting (another to harvest soon!) and have pickled my banana peppers!

[@KH6WZ]

Thanks for sharing this easy to make recipe - and you are right! The texture is the best thing!

[@keenak3498]

Made this yesterday and had tonight with tacos. Excellent!! Thanks, Rick!

[@harrisonmantooth7363]

Thanks for sharing this great information. I found your article in my notifications this morning and, I'm so thankful. I've tried many different brands of pickled Jalapeños, plain or with veggies and for me, I keep going back to one brand and the one I prefer is Embasa. As you stated, the Jalapeños and veggies are mushy and usually fall apart when I get them out of the can. Almost always in my hand You've got a new subscriber here and FYI, I will be trying out your recipe for "Pickled" Jalapeños and Carrots. Thank you.

[@karenscigliano9787]

Always loved his enthusiasm!

[@EllaTravels1986]

Wow! I like my martini's with a jalapeno stuffed olive. I can't even imagine what it would taste like to have the homemade jalapenos!!

[@sylviasilva2877]

Can’t wait to try this. I love watching Rick 🙌🏻

[@J_LOVES_ME]

Hi Chef!! When you first opened up Red O at Fashion Island in Newport Beach (many years ago!) you served a green salsa with your chips. ANY CHANCE you could maybe do a video teaching how to make that green salsa?? 🙏 They don't serve that anymore 😭and I miss it. It was so unique and flavorful! 🍅🌶🫑🧅🧄

[@usa5439]

He has videos of them. Search "Rick bayless green salsa"

[@WhiskeyToro]

I grew up on the canned jalapeños and I still love them

[@debbieporter1513]

Oh I love these in the can, I can’t wait to try these improved homemade ones

[@marenm9392]

Thanks for recipe would show us how to make spicy carat pickles as well? Thanks

[@ulf373]

Escabeche from a can of pickled Jalapenos is THE secret ingredient in so many nice stews, including Hungarian Bableves to give it an amazing flavor.

[@meatgravylard]

Good in bloody marys too..

[@ulf373]

@@meatgravylard damn, dude. Thank you :)

[@corrosyon]

In northern Mexico we use it to make frijoles charros (charro beans)

[@ulf373]

@@corrosyon I think Mexico has the best food in the world 🙂

[@sparfarkel1266]

I love all your recipes! I rarely go out for Mexican food in salt lake city cause, unfortunately, it's not that good. So thank you!!! 😊

[@ralphh4131]

Thanks Rick. You have taught me alot!

[@HFVidShotz]

Okay Rick. I give it a try. 😊 Thanks!!

[@veronicasalas2666]

New sub! Omgoodness I am excited to make my own Jalapeños! I have been so disappointed with canned jalapeños for quite a few years now. Thank you 😋👍

[@chrisandersen5635]

Mmm, I love pickled jalapeños. I shall do this. Thanks.

[@mandujanojuan437]

I put Serrano or jalapeños in the pickle jar they are very crunchy 😋

[@m.d.b.6318]

⭐️Thank you, Mr. Bayless⭐️

[@76sweetjane07]

❤❤❤ luv your channel, I used watch on TV,, your my favorite Chef,,

[@charlottecampbell417]

I love escabeche. Thanks for this video and instructions.

[@Doedoedoe90766]

You are a máster Rick it is the best recipe!! Thank you for sharing the way of making tasty chiles!! You are a fine man!!

[@rwefree9469]

We grow our own jalapeños and pickle them. We do not heat them. They go in quart Mason jars and sit at room temperature for two days then go into the fridge. The recipe is from Joe Beddia’s book Pizza Camp. So far we have done 10.5 quarts. Still have enough jalapeños for 2 more quarts, plus enough to try this recipe. Looks good.

[@lorenzomontoya1260]

Thanks for an interesting recipe.

[@Pete_952]

I've got a friend who grows chili's in Belen, NM, and he offered that peppers with tight curled stems tend to be hotter. It's no guarantee, but i use his method.

[@51rwyatt]

On the topic of jalapeno heat levels, I'm so used to large, pretty mild supermarket jalapenos that I was pretty surprised having fajitas in Houston at El Tiempo -- the jalapenos were nice and hot. Serranos seem to be more reliable in heat level. Habaneros are also very variable.

[@craftartcollectibles7448]

Yeah, we can a lot of stuff and I'm gonna try this recipe. I have recently found some canned that are crisp and good. This is a no-brainer, though since we grow garden and jalapenos is one of the Staples. We can our own pickles and make our own salsa to include a few other things. I think. Google was listening cause we were just talking about it.😂😂

[@206glacier]

I hope you'll use these to make your cabbage and chicken tacos. I LOVE that recipe!

[@CHEVYCAMARO4GEN]

I’m making this! My mouth is watering 💦

[@jamesbishop4183]

Had to make as soon as I seen the video....they are in fridge cooling. I had some Serrano and chili peppers rdy threw them in to....gonna be spicy...wish I saw this when my carrots came in...

[@FranciscoLopez0]

I was tired of the inconsistency of canned jalapeños, mushy and not spicy. This recipe was so easy with better than expected results. Not going back now 😊

[@deltronzero9]

Love the canned version. It’s a staple

[@vilhelmhammershoi3871]

Excellent video, Rick! Thank you!

[@JM-jy2iy]

Looked great, Sir. Thank you.

[@gogo12able]

love it giving a try at home 😊😊😊

[@nango4073]

Yuum!! a Torta with a chilito 🤤🤤

[@ricktaylor5397]

Once you taste the crisper version, you’ll never go back to the canned or bottled jalapeños.

[@thewiseguy3529]

I don't prefer them that way

[@Bojoschannel]

Hey Rick, can you make a lacto fermented version for this Jalapeños?

[@ArturoHinojosAlarcon]

unless we're talking carnitas tacos from Michoacán, we usually do not put jalapeños en escabeche in tacos, more like in sandwiches (tortas), burgers, hot dogs, and so many other dishes but not really tacos for your "taco nights". There is no rule of course I'm just clarifying, I add them to my fideo seco pasta and I love it for example.

[@joeyo4163]

made my mouth water...

[@martinjosealvarez]

Excelente gringo, queda muy bien.

[@stevegonzales3612]

The problem with canned jalapeños to include how you make them is you lose the spicey hot 🔥 that makes a jalapeño taste good and gives that nice tingle to the taste buds! The best way to eat a jalapeño and/or seranno pepper is straight off the vine. (Rinsed, of course) 😋

[@BradleyBellwether-oy2qi]

The olive oil should have a pH in the high 3's (almost 4) and tap water is usually neutral to slightly alkaline (usually not much more than 7.3) So mixing the water will actually bring the pH up. Which will shorten the refrigerator life. Although, with a batch this small, it would go pretty fast in my house. But anything with a pH over 4.5 gets risksy after a couple months in the fridge. (Which is also why when canning, anything with a pH over 4.5 needs to be pressure canned, instead of water bathed. It's not acidic enough to ward off microbes) But like I said, with a batch this small, it probably wouldn't last more than a week in most homes that would actually take the time to make these. Also, when the triglyceride chains in the olive oil heat up in the sautee, they uncoil and breaks a piece of carbon off of the triglyceride chains, which leaves a free space for an oxygen molecule to latch on to and start oxidizing and leaving that funky bitter flavor after a while.

[@cinnamonstickeats2929]

After watching this and reading a bunch of comments. I have to make this now. I just bought a can the other day. 😮

[@geraldinefields1730]

Thank you.

[@MiguelGonzalez-vz6qi]

Awesome episode!

[@dingdang3845]

Right on man! 🤟❤️

[@joels1234]

looks good... excellent info...they are so good...lol

[@meatgravylard]

We have enough brands in cans around here where there is a huge range of texture and heat. Also a local chain carries fresh bagged pickled jalapeños for the restaurant trade that are quite fresh...

[@redspeck]

I'm Hungry now for some peppers!!!!

[@christopherrichardwadedett4100]

AWESOME!!!

[@Benni-rp9or]

I just put the jar in the fridge and I'll give it a try tomorrow.... If I can wait. I charred the peppers first cause I love the flavor of charred peppers

[@miraclemartinez6782]

THIS is The Way :)

[@usa5439]

How was it

[@Benni-rp9or]

@@usa5439 I didn't care for the apple cider vinegar. I do think charring the peppers is the way to go. When I try it again, I think I'll try with some other type of vinegar, maybe even less than the 50/50 suggestion

[@usa5439]

@@Benni-rp9or thanks 👍

[@miraclemartinez6782]

@@Benni-rp9oryes just use distilled vinegar it’s what’s usually used

[@nks16]

Oooooohhhhh what a fun recipe

[@5starubercar698]

Interesting recipe but they way I make pickled jalapeños is simply make a brine of 50% water and 50% white vinegar, 1/4 cup sugar, 2 tbls salt. Bring to a boil. Meanwhile slice jalapeños (green and red mix) and put in glass heat proof jar. Pour hot brine over jalapeños to fill jar. Let cool and refrigerate after. Always crispy.

[@gramblor1]

Sounds good

[@Mike_Greentea]

Yes!

[@leticiacobian5976]

Yum 🤤 hungry 🤤

[@daerth4423]

Much better than the mushy store bought garbage.

[@spycenturion2616]

It’s interesting that it is similar to giardiniera without the oil.

[@sinner-saint361]

I got some the other day and they we're actually crispy. I was shocked.

[@stevendreith4343]

Like you said, it's harder to find the smaller jalapeños, which I like to bottle.

[@josealberto4587]

You have to know which ones to buy. The imported ones from Mexico are the best La Morena brand is my favorite

[@californiabrad]

Long time ago when I started to make these I did similar recipe. I found it was too over cooked. These days I like to get the water simmering first. put in your herb, and vegetables. Then let it cool. Or put in a canning jar and let them cool for canning. I liked the extra crispness.

[@jerrodbeck1799]

It’s $1.50 for a big can , thank you for the recipe 👍🏻

[@denvercolorado811]

Amazing

[@GimpyDingo]

Surprised to see the bay leaves. I thought everything he cooked was bayless... I'll see myself out.

[@juanapallareshernandez977]

That would mush up the jalapeños and the Carrots, I don’t like mushed carrots but thanks for the recipe maybe it can be tweaked to just pickle them without cooking anything

[@daves2822]

You can crack peppercorn to release flavor and its flavor will seep into your ingredients

[@gusc6785]

Add cloves of garlic they are delicious pickled like this..

[@groverearp2600]

A pretty reliable way to gauge the heat of the Jalapenos is pointed tips are a hotter pepper than the blunt tipped peppers. I like to quick fry them to blister the skin then squeeze fresh lime juice and lightly salt them.