Jalapenos range from mild to strong -- in either case, they make fantastic pickles.



Ingredient Checklist


Instructions Checklist
  • In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.

  • In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.

  • Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.

Reviews (3)

34 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
... after reviewing my notes, and probably the most important factor in my sucess is that I was short on the cider vinegar and used 1/4c rice wine vinegar - original spice flavor to fill it out. Also, I used chunky sea salt in the brine stage.
Rating: 5 stars
I made this recipe to RAVE reviews and requests for more as holiday gifts last year. I used a mandolin to slice the cukes really thin and ommitted the celery seed because it just didn't smell right. Also used a combo of the orange habaneros and green jalapenos. Good luck!
Rating: Unrated
I tried to make these and they were really gross I'm sorry to say. I think if I left out the celery seed maybe they would have been ok.