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Pickled Jalapeno Peppers.

While I’ll never qualify for any gardening awards (lack of green thumb, here), there is one thing that I do know how to grow. In abundance. 

Peppers. Specifically, jalapenos. Which leaves me with one problem. What to do with them. 

First, I tried adding them into a few salads. A marinade or two. Grilled jalapeno poppers. But I quickly realized, it wasn’t enough. There were just way too many peppers.

Then, in a moment of brilliant (if I do say so myself 😉 ) ah-ha inspiration, the answer emerged. . . pickling!!

Pickled Jalapeno Peppers

 

Now, my pickled peppers also have the addition of chives from my garden (mainly because they are also growing in abundance this year), but you can totally leave them out if you want.

Wash the jars and lids thoroughly. Fill your canner or a large pot with enough water to completely cover the jars. Place the jars in the water, tilting them to fill up with water. Bring to a simmer. In a small saucepan on low to medium low heat, place the lids and rings in warm water.

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Slice the peppers into 1/8 inch to 1/4 inch rings and discard the stems.
In a large saucepan, pour in the water and vinegar.
Add the sugar, salt, peppercorns, and garlic. Bring to a boil.

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Add the jalapeno slices and the chopped chives. Remove from heat. 

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Allow the jalapenos to cool while sitting in the mixture soaking up all of the flavor for 10 or so minutes.

Carefully remove the jars from the canner, emptying them of water. Using a slotted spoon or tongs, fill the jars with the jalapenos. Pour the vinegar mixture into each jar leaving 1/2 inch headspace. Then, insert a chopstick or skewer down the sides of each jar to remove air bubbles.
Wipe the rims of each jar with a damp paper towel. Using a magnetic lid lifter, remove the lids and rings from the warm water and place a lid and ring on each jar, tightening until they’re snug or fingertip tight. 
Using a jar lifter, carefully return the jars to the canner, making sure they are completely covered by water with at least 1 inch of water above the tops of the jars. Process in boiling water for at least 10 minutes.
Using a jar lifter, carefully remove the jars from the water. Set on a kitchen towel or cooling rack. Don’t place the hot jars directly on the counter. Allow to cool undisturbed for at least 12 hours. You may hear a pinging noise as they cool.
After 12 hours have passed, check to see if the jars have sealed by pressing the center of each lid. If there’s any give, the jars didn’t seal properly. Either reprocess them or refrigerate and use immediately.

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Pickled Jalapeno Peppers.

Ingredients

  • 2 lbs jalapeno peppers
  • 1 tbsp chives, chopped (optional)
  • 2 - 3 garlic cloves, chopped
  • 3 - 4 tbsp kosher salt
  • 3 Tablespoons sugar
  • 2 1/2 cups vinegar (2 cups white vinegar and 1/2 cups apple cider vinegar)
  • 2 1/2 cups water
  • 2 Tablespoons peppercorns

Instructions

  1. Wash the jars and lids thoroughly. Fill your canner or large pot with enough water to completely cover the jars. Place the jars in the water, tilting them to fill up with water. Bring to a simmer. In a small saucepan on low to medium low heat, place the lids and rings in warm water.
  2. Slice the peppers into 1/8 inch to 1/4 inch rings and discard the stem.
  3. In a large saucepan, pour in the water and vinegar.
  4. Add the sugar, salt, peppercorns, and garlic. Bring to a boil.
  5. Add the jalapeno slices and the chopped chives. Remove from heat.
  6. Allow the jalapenos to cool while sitting in the mixture soaking up all of the flavor for 10 or so minutes.
  7. Carefully remove the jars from the canner, emptying them of water.
  8. Using a slotted spoon or tongs, fill the jars with the jalapenos. Pour the vinegar mixture into each jar leaving 1/2 inch headspace.
  9. Insert a chopstick or skewer down the sides of each jar to remove air bubbles.
  10. Wipe the rims of each jar with a damp paper towel. Using a magnetic lid lifter, remove the lids and rings from the warm water.
  11. Place a lid and ring on each jar, tightening until they're snug or fingertip tight.
  12. Using a jar lifter, carefully return the jars to the canner, making sure they are completely covered by water with at least 1 inch of water above the tops of the jars. Process in boiling water for at least 10 minutes.
  13. Using a jar lifter, carefully remove the jars from the water. Set on a kitchen towel or cooling rack. Don't place the hot jars directly on the counter. Allow to cool undisturbed for at least 12 hours. You may hear a pinging noise as they cool.
  14. After 12 hours have passed, check to see if the jars have sealed by pressing the center of each lid. If there's any give, the jars didn't seal properly. Either reprocess them or refrigerate and use immediately.
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http://thecountrychickblog.com/2015/08/pickled-jalapeno-peppers-2/

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