2 pounds of Jalepeno peppers from our garden:
Wash them, and then pack them tightly into wide-mouth pint jars. I ended up with 5 full jars. To each jar, add 1 teaspoon sea salt, 1 teaspoon mixed pickling spice, 1/4 cup water and then fill the jar with white vinegar to within 1/2 inch of the top. Wipe rims. Put on the heated caps. Adjust the rings. Process in a boiling water bath or steam canner for 15 minutes.
5 Jars of Pickled Peppers! :)
So glad you posted this, I have a daughter who loves these peppers what a great idea for a gift this Christmas.
ReplyDeleteCheryl
This is the first time I've ever made them. I am thinking that I would like them chopped up on a burrito or in an omelet, perhaps. I'll go eat at first! I love love love splitting open a jalapeno (raw) removing the seeds and stuffing it with cream cheese.
Deletehttp://simplyhomemaking60.blogspot.com/2012/07/jalepeno-peppers-and-cream-cheese-snack.html
Very nice. :)
ReplyDeleteWhat do you do with your pickled peppers?
Can you pickle cucumbers this way - by putting the pickling spices right in the jar instead of boiling them in a vinegar/water concoction separately? That would make it SO much easier!
That's a good question, Yellow Chick. I think it would definitely be worth experimenting with! I can't remember right now how long you should let pickles sit in the brine before you taste them, but maybe you could do one or two jars this way out of a batch and then compare later and decide what to do the next year. If the recipe calls for pouring boiling liquid over the pickles, I would add some time to the processing if you are not doing that.
Deletep.s. check the first question above and my answer on what I might do with these.
DeleteI love pickled vegetables.
ReplyDeleteWhen I was at Autumn's she made scrambled eggs with fresh jalapeno peppers, ham and cheese. She took the seeds out so they weren't that hot. It was really good.