Pickled Peck of Jalapeno Peppers
October 2, 2009 at 7:44 pm | In Flexitarian, Food, Mexican Food, Recipes, Vegetarian, cooking, gardening, photography | 2 CommentsTags: canning, canning chiles, canning peppers, cooking, food storiage, jalapenos, mexican cooking, pantry cooking, peppers, pickling, preserving, spicy
Remember the chile peppers from my last blog? Well, I gathered up 2 pounds–I threw in a few cayenne to make it an even 2 pounds–and decided to pickle them.
Jalapenos can be green or red, or somewhere in between. The red ones have simply ripened longer.
I highly recommending wearing gloves when working with hot chiles. I used to think gloves were for scaredy cats–that is until I burned my fingers when I got hold of the hottest chile pepper north of the Mexican border.
True story–I had white blisters under my fingernails! Who knew blisters under finger nails are so painful they can keep you up at night?
Pickling liquid
Water Bath Canner (You can find these at most thrift shops!)
Pickled Jalapenos!
This is such a simple process. I’ll be adding pickled peppers to my canning list every year now!
These are HOT HOT HOT !
Mark used a few in chili last night, and they are just right! Flavorful and spicy little chiles.
I found a wonderful recipe for Pickled Jalapeno Peppers.
PICKLED JALAPENO PEPPERS
2 lbs jalapenos, washed, and stems removed (most of my peppers were red off the vine)
2 cups vinegar ( I used white)
2 cups water
1/2 cup olive oil
2 tsp Kosher salt
2 tsp pickling spices
I like to cut a slit down the side of each pepper.
Next, pack your prepared peppers into the jar-leaving about 1-2″ from top
Bring remaining ingredients to a boil over med high heat-stirring to dissolve salt.
Pour boiling sauce over peppers–leaving at least 1/2″ head space
Place lids on and screw on bands tightly
Process in boiling water bath for 20 minutes
Remove bands when cool (I don’t)
Make sure jars seal, those that do not should be refrigerated immediatey.
Store several weeks before use. (You can use them at any time, but they are more “pickled” weeks later)
Recipe says it makes 3 pints, but I ended up with 4 pints 
NOTE: If you’ve never canned before, I recommend reading the Ball Canning Recipe Book. Follow instructions closely for safety purposes.
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If you would like another great pepper canning recipe, we make this one every year.
Clean bananas peppers, removing stem and pull out seeds.
Slice in food processor.
Place in crock and heavily salt each 4 finger layer. Add lots of chopped garlic.
Leave to brine overnight.
In the morning, drain brine and pack peppers and garlic in jar.
Add 1 shot of apple cider vinegar and fill jar with vegetable oil.
Can and enjoy.
Delicious on Spagetti or sandwiches.
Comment by Connie McCulley — October 4, 2009 #
Oh, and I do love those banana peppers! Thank you
Comment by angelnina — October 4, 2009 #