1 Pickle Potion

32oz (or 1L) glass jar with cap

About 1 lb of fresh Jalapeños

Sugar, honey, or sweetener

Disposable Gloves (for safety)

Water (hot)

1. Pack your jar : Fill a clean 32oz jar with freshly sliced Jalapeños.

2. Add Pickle Potion : Empty an entire Pickle Potion into the jar.

3. Make Sweet: Add sugar or honey*

4. Fill with water then cap : Pour boiling hot water into the jar until it reaches just below the top, cap it, & give it a shake.

5. Age it : Let the jar sit at room temperature for 12-24 hours, then mature in the fridge for at least 1 day!

1. WEAR GLOVES. Fresh Jalapeño juice, flesh, and seeds can cause severe pain if you accidentally touch your eyes, lips, nostrils, or any openings. Wear gloves and wash your hands immediately after handling peppers. Please be careful.

2. Use a wide-mouth 32oz or 1 Liter Jar. We recommend using a wide mouth 32oz jar from your pantry (these are common; Uncle Edik’s Pickles large jars are perfect for this). If you don’t have one, we recommend purchasing a 32oz wide-mouth Ball or Kerr Mason Jar (amazon link: tinyurl.com/picklepotion )

3. Use fresh and spicy Jalapeños. Make sure that the jalapeños have no open cavities and are not wilty. You can also cut a slice and see if it is spicy, as some variations of jalapeños are tasteless.

4. Clean Jalapeños in cold water. Wash Jalapeños with cold water before placing them in the jar.

5. Clean your jar. You can clean your empty glass jar with soap and warm water. You can also semi-sterilize the jar by pouring some boiling hot water into it (make sure the glass jar is not cold before you do this, it might crack), twist on the lid and shake it well (caution, it will be hot).

6. Cut off the stem.

7. Cut the Jalapeños into slices. Using a knife or a vegetable slicer, cut the jalapeños into thin slices. If you want to be exact, we believe the ideal thickness is 3mm (approximately 1/8 inch) to provide enough thickness for crunch without making the slices too overpowering.

8. Don’t fear discoloration: Some Jalapeños may appear black in color in some spots, but that is not to fear! This is typically due to prolonged exposure to sunlight, although they taste no different. Eventually, with age the Jalapeño can turn red, which make a beautiful pickled jalapeño! source: https://peppergeek.com/jalapeno-peppers-turning-black/

9. Pack your jar well. The pickle potion should work even with differences in weight from one batch to the next. If you want to be more exact, we recommend adding a little over 1 pound of jalapeños per 32oz jar, but not more than 1.2 pounds (544 grams).

10. *Add sweetener of choice. On a sugar free diet? Feel free to substitute with honey, agave syrup, or any sweetener of preference! If it’s not sweet enough after aging, you can add more sweetener to taste.

11. Leave some empty space at the top of the jar. Avoid having any jalapeños peak out above the jar, pour hot water until there is just a little bit of space left below the top. For 32oz that space should be about 3/8 inch (1cm) from the top. If you are using a 1L jar, that space should be double, namely 3/4 inch (2cm).

12. Cap & shake. Twist a cap on the jar (not too tight) and gently shake the jar to ensure no leaks, and also to make sure the pickle potion and the sweetener are properly mixed in. When the jar cools, the cap should suck itself in and seal thanks to the drop in air pressure creating a vacuum.

13. Aging more = deeper flavor. If you want your pickled jalapeños to be more fermented/ complex in flavor, wait closer to 24 hours before putting them in a fridge. —> If you want a fresher taste with less depth, wait only 12 hours before putting them in the fridge. —> If you leave them out of the fridge past 24 hours, your pickled jalapeños may over-ferment, making them less crunchy and too sour.

14. The wait is worth it. A pickle is just a vegetable with experience. Your jar needs to mature at least 2 days (total) in order for the jalapeños to absorb all the salt and spices from the brine to become incredibly delicious.