Are pickled jalapenos ‘dill pickled’?

Only if dill is added to the pickling mix.

I looked up quite a few pickled jalapeño recipes. None of them had dill. I hate dill also. I think we’re safe in the dil department!

Several of the recipes had sugar. Others were savory. Some of them used garlic and/or black pepper.

Look what I found! Dilled Jalapeno Peppers!
https://www.food.com/recipe/dilled-pickled-peppers-104550

So bottom line, either make the peppers yourself and put in what you want, or when you go shopping read the can labels.

Watch out for the ones that put habanero in the mix !

Pickles are pickled in brine, not vinegar.

Pickled jalapeños are generally not made with dill, or at least I’ve never had any that were. Dill is an herb, not a pickling technique.

Pickles, including standard cucumber pickles, and pickled jalapeño peppers, and other pickled things (veggies, fruit, boiled eggs etc.) are either made with the canning process, which involves cooking the items that will be pickled, and then heat processing the jars to seal them, or doing “quick pickles” which uses raw items.

Both techniques then submerge the pickles in a brine made from vinegar and usually salt, and sugar, and sometimes other herbs, and spices.

The canning process for making pickles, also serves to preserve them. When made properly, you can store this type of pickle (in the proper type of jars that have been heat processed properly) in the cupboard, at room temperature for months, if they remain unopened, whereas quick pickles (which have not been heat processed) need to be refrigerated immediately, and eaten within a little over a week.

Pickled jalapeños can be made with either technique.

I just canned some this weekend from my garden harvest. No dill.

Pickling is the process of soaking food in a solution containing salt, acid, or alcohol. Typical pickling agents include brine (high in salt), vinegar, alcohol, and oil, especially olive oil