People seem to like my pickled jalapenos and a few have asked for my recipe. They grew like weeds in my garden last summer and I had no idea what to do with all of them so I pickled them.
Pickled jalapenos
Makes 3-4 pints
5 cups commercial 5% vinegar (white or cider)
1 cup water
4 teaspoons pickling salt
2 teaspoons sugar
2 pounds fresh jalapeno peppers (or yellow banana peppers or pepperoncini)
(3-6 slices from a peeled carrot, optional)
(1/2 slice of onion, optional)
Prepare a boiling water bath for canning and keep hot while you prepare the jars of pickled jalapenos.
Make a brine. Place the vinegar, water, pickling salt, and sugar in a medium (2 quart) non-reactive (stainless or enamel) saucepan or kettle. Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar. Cover and keep hot over low heat while you prepare the jalapenos.
Wash the jalapenos and slice 1/4-inch thick; discard the stem ends. If using the carrot and onion, place 1 or 2 pieces of each in the jar. Pack the jalapeno slices into the sterilized pint jars. 2 pounds of jalapenos should make at least 3 pints; pack the jalapenos tightly, but do not crush them.
Ladle the hot brine over the sliced peppers in the sterilized jars. Clean the rim of the jar with a clean towel and place canning lids securely on jars. Process pints in a boiling water bath for 10 minutes. Cool and store up to one year.
Original recipe found at:
http://www.examiner.com/x-7709-Seattle-Farmers-Market-Examiner~y2009m8d21-Easy-pickled-jalapeno-recipe-adaptable-to-other-hot-peppers
Pickled jalapenos
Makes 3-4 pints
5 cups commercial 5% vinegar (white or cider)
1 cup water
4 teaspoons pickling salt
2 teaspoons sugar
2 pounds fresh jalapeno peppers (or yellow banana peppers or pepperoncini)
(3-6 slices from a peeled carrot, optional)
(1/2 slice of onion, optional)
Prepare a boiling water bath for canning and keep hot while you prepare the jars of pickled jalapenos.
Make a brine. Place the vinegar, water, pickling salt, and sugar in a medium (2 quart) non-reactive (stainless or enamel) saucepan or kettle. Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar. Cover and keep hot over low heat while you prepare the jalapenos.
Wash the jalapenos and slice 1/4-inch thick; discard the stem ends. If using the carrot and onion, place 1 or 2 pieces of each in the jar. Pack the jalapeno slices into the sterilized pint jars. 2 pounds of jalapenos should make at least 3 pints; pack the jalapenos tightly, but do not crush them.
Ladle the hot brine over the sliced peppers in the sterilized jars. Clean the rim of the jar with a clean towel and place canning lids securely on jars. Process pints in a boiling water bath for 10 minutes. Cool and store up to one year.
Original recipe found at:
http://www.examiner.com/x-7709-Seattle-Farmers-Market-Examiner~y2009m8d21-Easy-pickled-jalapeno-recipe-adaptable-to-other-hot-peppers
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