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?
Water Bath Canner (You can find these at most thrift shops!)
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.