Yesterday I finally tasted the pickled jalapenos I made, and they were

dawn_mo

dawn_mo

Well-known member
the best I have ever had. Such a simple recipe and simple to make. They are really hot but the best part is that they are really crunchy, which is a major deal to me. This first one is from the Ball Canning Guide and the second one is what I did.

* Exported from MasterCook *

Pickled Hot Peppers-Ball Canning Guide

Recipe By :Ball Canning Guide

Serving Size : 0 Preparation Time :0:00

Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method

1 1/2 pounds banana peppers1 pound jalapeno peppers

1/4 pound serrano peppers

6 cups white vinegar

2 cups water

3 cloves garlic -- crushed

Leave peppers whole or cut into 1-inch pieces. Mix peppers together in a bowl. In a saucepan bring the water, vinegar and garlic

to a boil and simmer for 5 minutes. Pack peppers into hot clean jars, leaving 1/4-inch headspace. Ladle hot pickling liquid over

peppers leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water bath.

Yields 5 pints

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

My Pickled Jalapenos

Recipe By :Adapted from Ball Canning Guide

Serving Size : 0 Preparation Time :0:00

Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method

3 pounds jalapeno peppers6 cups white vinegar

2 cups water

4 cloves garlic -- peeled

Slice off jalapeno stems. Slice jalapenos and place in sterilized quart jars, putting one garlic clove on bottom of jar and one on top of the jalapenos. Pack down until jars are filled. In a saucepan, bring white vinegar and water to a boil and pour over jalapenos leaving a 1/4-inch headspace. Wipe rims and place lids, that have been sitting in simmering water, on and tighten. Let sit on counter for a week, then refrigerate. Let jalapenos mellow for a few weeks then open and enjoy.

Makes 2 quarts or more depending on size of jalapenos.

NOTES : These make really crispy jalapeno slices. - - - - - - - - - - - - - - - - - - -

 
No carrots, onions and mexican oregano?

And you call yourself a former San Diegan!

Just kidding. The crispness sounds really good. I wonder if that is lost if you put the the jars in a boiling water bath?

Michael

 
I am almost positive that I didn't use any salt. I tasted the vinegar for salt

and I cannot taste any. Just a really pronounced jalapeno flavor. I can't stay out of them. I have literally eaten about 1/4 or 1/3 of the jar in a couple days. I think not water-bathing them and letting them sit out for a few days before refrigerating them was the trick to them being so crispy. I know you are not supposed to do that, but it wasn't for long, and they are in a 3:1 vinegar/water solution. I am really happy with them.

 
Great..EPI has a recipe for Pickled Red Onions that is totally over the top in flavor...

well, to me, anyway, and I only add a tiny pinch of salt...those onions are addictive and powerfully flavord...and they turn a bright fuschia color, great fun! I'll try your jalapenos...all I can find at the grocery store has a lot of sodium.

 
There is a big difference...

I do not want carrots on my sandwiches, but pickled jalapeno slices...yum! That's the dif.

 
I'd love to see a photo of your pantry, Dawn. It must look beautiful with all the jars of canned

fruits and vegetables lined up. My grandfather used to refer to my gram's canning cupboard as her "cupboard of summer jewels" The beets, carrots, rasberries and tomatoes sparkled when the sun hit them. That's what I imagine your looks like!

 
You must log in or register to reply here.
Back
Top