I did a batch that is just jalapenos. I figure this is the batch I can eat since most other peppers are a little too spicy for me.
Then Matt made a batch with banana peppers, little red peppers & a few jalapenos thrown in.
Pickled peppers are super easy to make. You just make your vinegar & garlic solution & pour it hot over sliced peppers. This recipe is easily adapted for the amount of peppers you have. The peppers are good in sandwiches (totally great on a banh mi) or even straight out of the jar as a snack.
Pickled Hot Peppers
(adapted from Ball Complete Book of Home Preserving
)
)5 1/2 c hot peppers (use any mixture of your choice)
3 c white vinegar
1 c water
2 garlic cloves, crushed
Prepare five half-pint jars by boiling them for 20 minutes. Boil the lids for 5.
In a stainless steel or enamel saucepan bring the vinegar, water & garlic to a boil. Reduce heat & let simmer for 5 minutes to infuse the garlic. Discard garlic. (I think you could leave it in if you wanted a more garlic flavor.)
Pack the hot jars with the peppers leaving a 1/2-inch headspace. Pour the hot vinegar solution over the peppers still leaving the 1/2-inch headspace. Remove any air bubbles & add more liquid if needed. Clean the rims of the jars, place the lids on top & hand tighten the neckbands.
Process in boiling water for 10 minutes. Turn the heat off & let sit for 5 more minutes. Remove the jars without drying them & let them cool undisturbed for 12 - 24 hours. The lids should pull downward with a pop. Any jars where the lid does not pull downward need to be refrigerated & used or reprocessed.
Makes 5 cups.
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
now i feel guilty for buying that jar of pickled jalapenos the other day... :)
ReplyDeleteyou can also put them on hummus sammies and pizzas during the winter. oh the possibilities are endless.
ReplyDeleteYou'll have to let us know what you think of them in a few months or so. I pickled banana peppers last summer and while the flavor is awesome... the texture isn't... they're kinda mushy... not crisp like the one you buy at the store.
ReplyDeleteOh, I would love a jar of your pickled banana peppers. LOL!! They will be great with pizza, a tuna fish sandwich, steaks, and more.
ReplyDeleteYou are convincing me that I must perfect the skill of canning. I'd love to have a jar of these to open up and have in my chili come mid-October!
ReplyDeleteI am here at my brothers in TN and there is a ton of jalapenos that he has already can and some waiting to be canned. I throw little matchsticks of carrots in with mine. It adds a touch of sweetness and color and they taste great too.
ReplyDeleteI think it was a great year for peppers.
I just bought a bunch of jalepenos for a centerpiece and was wondering what I was going to do with them!
ReplyDeleteMy son loves pickled jalapenoa, never knew it's this simple to make. Thanks for the recipe.
ReplyDeleteWow, I am so impressed. My poor little jalepenos will probably be hit by frost before they grow big enough to harvest. Let’s not even mention the tomato plants! *sigh* Your peppers are just beautiful...good job!
ReplyDeleteThis is good know how
ReplyDeletePut 2-3 peppermint leaves in the bottom of your jar when canning peppers to keep them crisp. I don't grow peppermint, so I substituted spearmint.
ReplyDelete