hi sweeties today I'm going to show you how to make these pickled jalapenos sweet and spicy and inspired by my mom they're just like her sweet and spicy a little bit hot but it's so good my family puts these on everything my mom buys like a whole case of jalapenos from the South Carolina State farmers market and she makes a big batch kins her own that's when I first had them she gave me a jar to take home and my family went nuts we loved them so I had developed my own recipe inspired by her let me give you a few pointers before you get started please if you're gonna make these spicy jalapeno 's wear some gloves please because I don't want you to shop jalapeno and touch your eye and you will have a miserable day after that I promise you please wear gloves that's really is really it let's get started and please like this video and subscribe for more great videos just like this one and sometimes I find jalapenos are not hot enough so I cheat by adding a serrano and these are a couple of ripe hot Chili's I found at the market so if my jalapenos aren't hot enough those will bring some spice to the mix and then for lots of color I add a pound of these mini sweet peppers as the sweet peppers sit in the jar with the hot peppers they take on some of their heat and they add lots of pretty color so I'm gonna wash and dry these then get to slicing you wanna look for smooth unblemished peppers and you want to give your jalapenos a taste and see how spicy they are if they've got enough spice to them maybe you don't need to add so much serrano this one is pretty mild so I'm gonna add that whole serrano pepper and hope to bring the spice levels up a bit to balance that sweet hot flavor bring your water apple cider vinegar brown sugar and salt be careful if you use kosher salt you don't want to use salt with an anti-caking agent in it because that'll make your liquid cloudy bring it up to a simmer and let it simmer for about three to five minutes I've got four pint-sized Baal canning jars here I actually get these from my mom and I just don't return them after she gives me some pickles or you know some kind of preserve that she makes so I just saved the jars you can reuse the jars put your clean jars in your pot water bath and then boil them for ten minutes to sterilize now to your hot sterilized jar add a teaspoon of mustard seed and about a one-inch piece of bay leaf and please if your spices are like a year old six months old even please get some new ones they're not gonna have any flavor now load those jars up with your jalapeno peppers and make sure that you leave a half inch of space at the top you can pack it in there pretty good press it down now ladle the hot vinegar mixture into the jars leaving a half inch of space at the top wipe off the tops of the jars place on the lids and the ring now get them back into your hot water bath bring it up to a boil and let them process for 15 minutes after our jalapenos finished boiling in that hot water bath for 15 minutes I carefully took them out and let them sit on the counter undisturbed I put a towel underneath so wouldn't scorch the counter sit undisturbed undisturbed for a day you can see there's no right it can't push down on that top it is good to go this will last about a year at room temperature once they are open about a month but they will not last that long they ain't gonna last a month in this house and they gonna last a month in your house your family will eat them up they're so good so check the description box for the full printable recipe and please like this video subscribe and share the love I appreciate it have a delicious day sweeties