Good jalapenos from a jar: Trappey's Sliced Jalapenos. I just tried these...

[michael-in-phoenix]

...for the first time, and they are really good.

The liquid is loaded with vinegar, which I like, and the jalapenos have a bit of a crunch to them. So many canned versions are mushy, so this was a pleasant surprise.

Those who like the escabeche sweetness won't like these, but I think they would be great in Dawn/MO's Spicy Chicken Salad.

Michael

http://i1047.photobucket.com/albums/b476/CornerstoneAlliance/jalapenos_zps3aee7599.png

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=43909

 

[marilynfl]

Just panini'd big cheddar & jalapeno spiral rolls to serve w/ lentils. You might try yours that way.

Something like the link, but with jalapeno's throughout.

http://www.odlums.ie/recipes/odlums-recipes/savoury/cheesy-spiral-scones/

 

[melissa-dallas]

Trappey's is a reliable brand for good things Southern.

 

[dawn_mo]

Michael, you need to try making your own pickled jalapenos..

I have made these a few times now and everyone loves them. I don't waterbath them, I just let them sit on the counter at room temp for a few days, then refrigerate. They are crunchy because they aren't cooked except for pouring the brine over them. I know that you are supposed to waterbath them, but I figure, what can grow in that much vinegar. And there is no salt in them, that is not a typo. These are so inexpensive to make yourself, you will never go back to buying commercial ones again. Give it a try.
NOTES : These make really crispy jalapeno slices.

* Exported from MasterCook *

My Pickled Jalapenos

Recipe By :Adapted from Ball Canning Guide
Serving Size : 0 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method

3 pounds jalapeno peppers
6 cups white vinegar
2 cups water
4 cloves garlic -- peeled

Slice off jalapeno stems. Slice jalapenos and place in sterilized quart jars, putting one garlic clove on bottom of jar and one on top of the jalapenos. Pack down until jars are filled. In a saucepan, bring white vinegar and water to a boil and pour over jalapenos leaving a 1/4-inch headspace. Wipe rims and place lids, that have been sitting in simmering water, on and tighten. Let sit on counter for few days, then refrigerate. Let jalapenos mellow for a few weeks then open and enjoy.

Yield:
"2 quarts"
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[patbastrop]

i love Trappey's products! Dependably wonderful

 

[barb_b]

Dawn, Thx for posting this rec. Every year, I receive lots of Hot Hungarian peppers from my FIL

I try to be creative on how to use them, but unfortunately, I can only use so many. Last summer, I felt so guilty because I had a bag of them that had to be thrown out. I really appreciate this recipe. Will make pickled peppers this summer!