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

Sesame Cucumber Salad

Here’s a super easy and quick summer salad, quite cooling and refreshing when it’s almost too hot out to eat anything! Make sure your sesame oil is fresh, if it smells good it is good.  If it’s been hanging out in the back of your pantry for a while it could have gone bad, so check before you pour!

Sesame Cucumber Salad, Simply Delicious from SimplyRecipes.com!

Ingredients:

  • 2 medium sized cucumbers (about 1 lb total)
  • 1 teaspoon salt
  • 2 Tbsp dark sesame oil
  • 2 Tbsp seasoned rice vinegar
  • 1/2 teaspoon red chili flakes
  • toasted sesame seeds for sprinkling on top, optional but highly recommended!

1 Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and feed to your worms or compost pile or backyard chickens with the rest of the veggies scraps.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.

2 Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, and chili flakes.  Top with toasted sesame seeds and enjoy!

Serves 2-3.

Original recipe from SimplyRecipes.com can be found here.

Pretty in Pink: Pickled Eggs

From Simply Recipes, pretty enough to eat.

My friend John in New York City sent me this recipe with four variations on pickled eggs.  If you like hard boiled eggs and pickles, oh boy is this recipe for you!  The sugar in each recipe can be substituted for a small amount of stevia, the amount varies in each version so I left it in parenthesis for reference.

INGREDIENTS

Beet pickled eggs with cardamom and anise

  • 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
  • 1 cup beet juice*
  • 1 cup cider vinegar
  • 1/4 onion, sliced
  • A few drops of stevia (1/3 cup granulated sugar)
  • 3 cardamom pods
  • 1 star anise
  • 6 hard cooked eggs**, peeled

*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.  Beets are sweet so if you are on a strict Candida diet skip this version for now.

Curried pickled eggs

  • 1 cup cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • A few drops of Stevia (3/4 cup white granulated sugar)
  • 3 cardamom pods
  • 1 teaspoon mustard seeds (yellow or brown)
  • 1 Tbsp yellow curry powder
  • 6 hard cooked eggs**, peeled

Jalapeno pickled eggs

  • 3/4 cup cider vinegar
  • 3/4 cup water
  • A few drops of stevia (1/2 cup plus 1 Tbsp white granulated sugar)
  • 6 cloves
  • 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 teaspoon dry oregano
  • 1/4 onion, sliced
  • 1 garlic clove, peeled
  • 6 hard cooked eggs**, peeled

Tarragon pickled eggs

  • 3/4 cup cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • 2 sprigs fresh tarragon
  • 1 teaspoon mustard seeds
  • a few drops of stevia (1/2 cup plus 1 Tbsp white granulated sugar)
  • 1 teaspoon herbs de provence
  • 6 hard cooked eggs**, peeled

**Boil the eggs until hard cooked: click the link for the full recipe post or….cover fresh organic eggs with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. 

METHOD

1 Peel the eggs and place in the bottom of a clean glass jar, quart sized.

2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), stevia or sugar, and spices. Bring to a boil and cook, uncovered, until the sugar (if you are using) has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Securely close the jar’s cover. Refrigerate up to a month.

The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

This recipe is from: http://simplyrecipes.com/recipes/pickled_eggs/