Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Pickling & Canning => Topic started by: smoker pete on June 18, 2014, 07:14:15 PM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Garden/Summer2014/Peppers/jalapenos2_zps218a5ca0.jpg)
After today's harvest I decided to put up some refrigerator pickled peppers for my Son. I'm a wuss when it comes to all peppers but my Son and oldest Granddaughter eat these things like candy. As with the Claussen-style Garlic & Dill Knockoff Pickles I morphed a half dozen recipes into one. I harvested enough Jalapeno peppers for 2 pint jars :)
(http://i854.photobucket.com/albums/ab105/papa_peter/Garden/Summer2014/Peppers/tomatoesPeppers1_zps5836d43d.jpg)
Brine: Makes enough for 4 Pint Jars
- 2¼ cups of Apple Cider vinegar
- 2¼ cups of filtered water
Spices for each Pint Jar:
- ½ tsp Pickling & Canning Salt
- ½ tsp whole Pepercorn Medley
- ¼ tsp whole Cumin seeds
- ¼ tsp whole Coriander seeds
- 1 Bay Leaf
- 1 whole Garlic clove - or more to taste
(http://i854.photobucket.com/albums/ab105/papa_peter/Garden/Summer2014/Peppers/jalapenos1_zps87a5f4e8.jpg)
Directions: MAKE sure to wear gloves when handling Jalapeno Peppers!
- Sterilize pint jars & lids according to standard canning procedures
- Discard stem ends and slice jalapenos into ⅛" rounds
- Add all spices to each pint jar
- Heat Brine until just before it starts to boil
- Pack each pint jar with sliced jalapenos
- Pour hot brine into each jar, leaving ½" head room
- Add jar lids and rings, making them "finger tight"
- I tightened the lids and shook/turned upside down to mix spices - then loosened to "finger tight"
- Allow jars to cool to room temperature
- Store in refrigerator and allow to marinade at least 3 days before eating
- Good for several months
I'll let everyone know how they turned out when I get the review from my Son and Granddaughter! Like I said, I'm a wuss when it comes to all peppers 8)
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Those look delicious! Bookmarked that one, I've got my fingers crossed I'll actually get some hot peppers from the garden this year!
Thanks for sharing, Pete! Kind of fun having you so far ahead of the gardening game than some of us in cooler climes-- it's so great to see all the things I have to look forward to!
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Looks very good Pete. Im with you Kat,Im just starting to see tomato blossoms.
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Very nice. Thanks for the detailed post.
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when i come down for the tomatoes maybe a jar of pickled jala in the bag too? ;)
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Looks so good, I'll do a jar anytime. ;)
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I bet those jal pickles would give a fella a case of the "heaters"..... ??? 8)
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I bet those jal pickles would give a fella a case of the "heaters"..... ??? 8)
:D :D Not me though ... remember I said I was a wuss when it comes to hot peppers!! I don't eat them. I only grow them and pickle them for my Son and Granddaughter ;D
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I know this is an old thread, but I am adding your recipe to my folder. Here is the recipe I have been going to for the same purpose.
http://thecreeksidecook.com/refrigerator-pickled-hot-peppers/#axzz3CaAMLqTV
Maybe someday, someone will come across this
Enjoy
DS
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Looks good, I could see a bunch of those on top of my nachos.