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Fire Roasted Pickled Jalapeños

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Fire Roasted Pickled Jalapeños

Crispy Pickled Jalapeños

Peter Piper picked a peck of pickled Jalapeños peppers! These fire roasted pickled jalapenos are the bomb, they’re perfectly crisp and add so much flavor to anything you throw them on. Especially if you combine them with our fire roasted salsa to make one Dan-O-Myte plate of philly cheesesteak nachos! You can also throw them on buffalo chicken flatbread, muffin pan deviled eggs, or any recipe you see fit. For more inspiration, check out the rest of our recipes!

Difference between Pickling and Canning

You may think they’re one in the same but in reality, they’re quite different. Pickling is preserveration by anaerobic fermentation in brine, or the use of acetic acids like vinegar. 

This changes the taste of vegetables and makes them more sour. It also lasts a long time and preserves the food well. Canning is just the process of sealing foods in glass jars, they can last months are great for fruits, vegetables, and meats. There are different variations of the canning process like water bath, and pressure canning but that’s a different story.



  • 6 jalapenos, dry roasted
  • 1 cup of water
  • ½ cup apple cider vinegar
  • 2 tbsp sugar
  • ½ cup white vinegar
  • 1 tbsp salt
  • Dan-O’s Crunchy

Prep Time

2 Hours

Cook Time

0 Mins


  1. On a grill over medium-high heat, char the jalapenos on all sides then take off heat.
  2. Slice your charred jalapenos into coins then throw in a clean mason jar.
  3. In a large pot add water, apple cider vinegar, white vinegar, salt, sugar, and Dan-O’s Crunchy
  4. Bring to a boil and carefully pour into mason jar with jalapenos
  5. Fill to the top and screw on the lid
  6. Let sit for 1-2 hours and enjoy!
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Sprinkle Generously.

Low Sodium
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