Well, not a peck exactly, but enough to take us through until the next pepper season anyway.
These pickled jalapeno peppers will be so good on nachos and used in spicy dishes. They are very simple to make and preserve.
Pickled Hot Peppers
recipe from the Putting Food By cookbook
4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
Olive Oil (optional), I leave this out
Wash peppers thoroughly. Remove core, seeds, and stems of large peppers. (I leave them in the jalapenos, as you can see from the photos, we want the spice.) Cut as desired, or leave whole after coring. The small, hot peppers may be left whole with stems intact. Make 2 small slits in whole peppers.
Mix vinegar and water; heat to 150 - 160 F. / 66 - 71 C. about to the simmering point. Since it is rather volatile, vinegar should not boil a long time. Pack peppers rather tightly into jars. Pour hot vinegar and water over the peppers to 1/2 inch of jar rim. If oil is desired, add vinegar to only 3/4 inch of jar top. Add olive oil to come 1/2 inch from top. The peppers will be coated with oil when they pass through the oil layer as you use them. Add salt to taste, seal, and process 15 minutes in simmering (180 - 185 F./82 - 85 C.) hot water bath.
Two for Tuesdays
One of my favorite things to make!!! And eat ;) I'm about to get busy pickling some chiles, too...thanks so much for sharing w/ t4t this week!!!
ReplyDeleteYour timing is superb, our jalepenos are starting to fatten up on the vine and we decided against turning them into chiotle peppers this year (our original plan)so this is an excellent alternative for us. I love those little squaty jars.:)
ReplyDeleteThose little jars are perfect for giving as a gift.
ReplyDelete-Brenda
Hi Bren! Alas, this year, I am sadly lacking in pepperage in my garden. We had so little rain! Yours look lovely though. Have you tried to ferment any? I wonder how that would work with jalapenos? Would be interesting to try it! Thanks for linking to the two for tuesday recipe blog hop! Alex@amoderatelife
ReplyDeleteClark Clan,
ReplyDeleteI have never tried fermenting jalapenos, that would be interesting. The only thing I have fermented is cabbage, which I just tried last night and it turned out delicious. I'm storing my sauerkraut in the refrigerator so that it keeps a crunchy texture.
I would like to learn more about fermenting, it is a very healthy way to eat.
-Brenda
As much canning as I have done, I have never once done jalapenos! Now, I must do it!! :)
ReplyDeleteNo matter how many of these I pack away in the pantry, I never seem to have enough. So many dishes need a little hit of vinegar/spice to wake them up. Plus, I just snack on 'em! Thanks for linking up to Two for Tuesday, this is a recipe I love!
ReplyDeleteI feel ridiculous for not thinking of slicing jalapenos before pickling. Much more efficient and it allows you to control the heat.
ReplyDeleteThose looks so tasty, I have a chili in the freezer that could use some of those.
My family are a bunch of wimps - the slightest bit of jalapeno spice and they complain. I know, crazy! Thanks for linking this to Two for Tues!
ReplyDeleteThis sounds so good and very easy. Thanks for the recipe
ReplyDeleteI have been looking for an easy pickled pepper recipe. Thanks for sharing!
ReplyDelete