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If you love the bold flavours and heat of jalapeños, you’re going to enjoy this. Today, I’m sharing my honey pickled jalapeño recipe using my very own CC jalapeño variety – a chilli I’ve been developing for years to be bigger, hotter and earlier to harvest than your typical jalapeño. Along the way, I’ll also introduce you to my new commercial-grade food processor and how it handles the task of slicing these giant peppers for pickling.
Table of Contents
Why I Developed the CC Jalapeño
Growing a big chilli is easy, but keeping the flavour and heat intact while scaling up production is the real challenge. With my CC jalapeño, I aimed to achieve three things:
- Size: Bigger peppers mean more yield and easier processing.
- Heat: I wanted these to be hotter than the average jalapeño, and these definitely pack a punch.
- Early Harvest: They mature quickly, which means an earlier start to the pickling season.
If you want to grow these yourself, you can grab seeds from my seed store at chillichumpseeds.com.
Choosing the Right Equipment for Commercial Pickling
When it comes to processing large batches of jalapeños for pickling, equipment can be a real hurdle. Commercial machines are often too big for my workspace, which is about the size of a double garage. Home kitchen appliances, on the other hand, tend to burn out quickly under commercial use.
After some trial and error, I invested in a Buffalo food processor with a five-litre container. Although it can’t be filled to full capacity for safety reasons, this machine is a beast and handles processing large quantities much better than typical home processors. It may be overkill for some, but if you’re producing pickled jalapeños or similar products commercially or even semi-commercially, it’s a worthwhile investment.
First Run on the Food Processor
I’ll admit, I had a bit of a learning curve with this machine. The first attempt was a bit of a disaster because I forgot to leave a key part in place, which caused a jalapeño jam and a lot of coughing on my part! But hey, mistakes happen and I’m all about sharing the real process.
Once set up correctly, the jalapeños slide through the chute easily and get sliced quickly into a tray. This method is much faster than chopping by hand and perfect for scaling up production.
My Honey Pickled Jalapeño Recipe
This recipe is simple, delicious and uses a little twist on the classic pickled jalapeño. Instead of sugar, I use honey to add a subtle sweetness that complements the heat beautifully. Here’s what you’ll need:
- 1 tsp Black pepper
- 4-6 tbsp Honey (the secret ingredient)
- 4-5 Cloves Garlic (I like to add quite a bit)
- 1.5 tbsp Salt
- 3 cups Distilled white vinegar (or experiment with other vinegars if you prefer)
- 2 cups Water
- 1 kg Fresh jalapeños (sliced)
The full amounts will vary, but keep in mind that you’re aiming to make enough pickling juice to cover the jalapeños, so it will depend on the size of the slices and the quantity of jalapeños you have.
This link offers a more detailed honey pickled jalapeño recipe and method if you’d rather not use the video.
This recipe is fantastic for home use and has also proven to keep well for up to two years on the shelf, provided you sterilise everything properly.
Cooking and Bottling Process
Start by combining all the ingredients except the jalapeños in a pot and bring them to a boil. Once boiling, add the sliced jalapeños and bring back up to a simmer for about 30 seconds. Then turn off the heat and get ready to bottle.
When bottling hot, safety is key. Use sterilised Kilner or Ball jars and always use new lids to ensure a proper seal and avoid contamination. Don’t reuse old caps as they can compromise the preservation.
Taste Test and Final Thoughts
I couldn’t wait to try the pickled jalapeños fresh from the jar. These CC jalapeños are no joke. They are definitely spicy enough to make me sweat a little, even though I’m used to some of the hottest chillies in the world!
The flavour is wonderfully balanced: not too acidic, not overly sweet, and with a good kick of heat. Give them about a week to mellow and let all those flavours percolate and develop fully. The result is a perfect pickle that’s great on toast, in sandwiches, or alongside just about anything.
Most jalapeños these days have lost some of their original heat, which was one of my motivations for creating this variety. I’m really pleased with how these turned out and I encourage you to give the recipe a try.
Looking Ahead: More Uses for the Buffalo Food Processor
While the food processor didn’t quite meet my expectations for blending large quantities of sauce, it’s fantastic for slicing and processing vegetables. Later in the season, I plan to use it for fermenting preparations like kimchi, which should speed things up and reduce manual labour.
If you know of any blenders or processors that handle 5 to 10 litre batches efficiently and aren’t massive industrial machines, please let me know in the comments. The only larger machines I’ve found are enormous, around 30 litres, which is way too big for my space.
Pickled Jalapeño & Pro Food Processor FAQ
Can I use regular jalapeños instead of the CC jalapeño for this recipe?
Absolutely! The recipe works well with any jalapeño, but the CC jalapeño offers more heat and larger size, which makes processing easier.
Why use honey instead of sugar in pickled jalapeños?
Honey adds a richer, more complex sweetness that complements the spice and acidity better than plain sugar. It also adds a nice depth of flavour to the pickle.
How long do pickled jalapeños last?
If properly sterilised and sealed, these pickled jalapeños can last up to two years on the shelf. Once opened, keep refrigerated and consume within a few weeks for best flavour.
Is the Buffalo food processor suitable for home use?
It might be overkill for most home kitchens, but if you’re making pickled jalapeños or similar products regularly and in larger batches, it’s a great investment that can save time and effort.
Can I reuse jar lids when bottling pickled jalapeños?
It’s best practice to use new lids each time to ensure a proper seal and prevent spoilage. Reusing old lids is not recommended.