I decided to try my hand at making some pickled jalapeños this week. This came after great discussion at this month's MakeShift event, or the adult only evening held by the Betty Brinn Children's Museum. The recipe that I followed can be found here:
I claim no ownership of this recipe, and full credit goes to Monica Matheny, contributor to theyummylife blog.
- 2 lbs. jalapenos
- 2-1/4 cups vinegar (white distilled, apple cider, or a combination of the two)
- 2-1/4 cups water
- 2 tablespoons sugar or honey (optional)
- ADD TO EACH PINT JAR:
- 1/2 teaspoon kosher salt
- 1/2 teaspoon whole black pepper corns
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon whole coriander seeds
- 1 bay leaf
- 1 whole garlic clove, peeled
Directions
Thinly slice jalapenos in 1/8" rounds, discarding stem ends.
Sterilize 4 pint jars & lids according to standard canning procedures. Keep jars warm until it's time to fill them.
In 2 quart pan, combine vinegar, water, & sugar (or honey); heat until just before it starts to boil. Add salt, pepper, cumin, coriander, bay leaf, & garlic to each jar.
Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled. For more attractive appearance, use a chopstick or your finger to position some slices vertically along sides of jar.
Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."
FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months.
FOR CANNED PICKLED PEPPERS: Process using standard USDA water process canning procedures.
--Fill water process canner or large pot with enough water to cover jars with 1" of water. Bring water to boil.
--Place hot, filled jars inside pot, return water to a boil, and process 12 minutes.
--Turn off heat, remove cover, and leave jars in water for 5 minutes.
--Remove jars and cool, undisturbed for at least 12 hours.
--Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 4-6 weeks.
--Good for at least 1 year.
--If any jars don't seal, cool and move to refrigerator where they will be good for several months.
TO ADJUST INGREDIENTS FOR DIFFERENT QUANTITIES, for each jar of pickled jalapeno slices:
--1/2 pound jalapenos
--1/2 cup plus 1 tablespoon vinegar
--1/2 cup plus 1 tablespoon water
--1-1/2 teaspoons sugar or honey (optional)
--add seasoning to jars according to the ingredient list
Sterilize 4 pint jars & lids according to standard canning procedures. Keep jars warm until it's time to fill them.
In 2 quart pan, combine vinegar, water, & sugar (or honey); heat until just before it starts to boil. Add salt, pepper, cumin, coriander, bay leaf, & garlic to each jar.
Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled. For more attractive appearance, use a chopstick or your finger to position some slices vertically along sides of jar.
Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."
FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months.
FOR CANNED PICKLED PEPPERS: Process using standard USDA water process canning procedures.
--Fill water process canner or large pot with enough water to cover jars with 1" of water. Bring water to boil.
--Place hot, filled jars inside pot, return water to a boil, and process 12 minutes.
--Turn off heat, remove cover, and leave jars in water for 5 minutes.
--Remove jars and cool, undisturbed for at least 12 hours.
--Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 4-6 weeks.
--Good for at least 1 year.
--If any jars don't seal, cool and move to refrigerator where they will be good for several months.
TO ADJUST INGREDIENTS FOR DIFFERENT QUANTITIES, for each jar of pickled jalapeno slices:
--1/2 pound jalapenos
--1/2 cup plus 1 tablespoon vinegar
--1/2 cup plus 1 tablespoon water
--1-1/2 teaspoons sugar or honey (optional)
--add seasoning to jars according to the ingredient list
I first started with 2lbs of these spicy jalapeños peppers. I decided to cut half into slices while keeping the other half larger into quarter slices.
Pack the vegetables tightly into the jars and pour the brine solution evenly among the four pint jars. Next add the following seasoning to each:
All done! It was that easy people, if I can do it I am sure you can do it as well!
Now these pickled jalapenos can be eaten after roughly three days in the refrigerator I am sure they won't last long in this house!
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