Pickled Jalapeno Peppers

Over the weekend my dad and I made 19 pints of pickled jalapeno peppers that he grew in the garden this year.  This is the second year we have made this easy recipe.  Last year my dad pickled all the jalapeno peppers he grew, about 2 quarts total.  We ate them so quickly, on everything from salads, sandwiches, pizza, nachos, with a fork straight from the jar!  So this year Dad grew about three times as many peppers.  These are not as spicy as you’d think, fairly mellow actually after you let them hang out in the bring for about 2 weeks, mostly just tangy and delicious.  The following recipe is for 3 pints, and easily double or triples.

Slicing up the peppers!

Slicing up the peppers!

Here’s what you need to make 3 pints:

2 cups white vinegar

2 cups water

2 Tablespoons pickling salt

about 1 pound of jalapeno peppers, sliced into 1/4 inch rings (wear gloves to protect your skin and eyes when handling the peppers!)

a peeled clove of garlic for each jar

3-4 peppercorns per jar

1-2 Tablespoons of extra virgin olive oil for each jar

3 pint-sized mason jars with metal lids

Method:

Sterilize the jars, lids and a pair of tongs with boiling water.

Bring the vinegar, water and salt to a boil, then reduce to a simmer.

Pack the jalapeno slices into each jar.  Pack them well but be sure to leave about an inch and a half of head space at the top.  Add a clove of garlic and peppercorns to each jar.

Use gloves to protect your hands (and eyes!) when handling the peppers.

Use gloves to protect your hands (and eyes!) when handling the peppers.

Top each jar with about a tablespoon of Olive Oil.

Then fill to within one inch of the top with the simmering brine.

Use a clean towel, dipped in boiling water, to carefully wipe any brine/oil/seeds from the lip of each jar.

Using sterilized tongs place the sterilized lids on the jars.  Then using your hands, add the screw top and tighten.

Process in a boiling water bath for 15 minutes.

Set aside for about 2 weeks in your pantry.  Refrigerate after opening.  Then try not to eat them all at once!

pickled jalapeno packed

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