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Canned Pickled Jalapenos

2

September 21, 2011 by Sara Kreidler

We picked up 1 dry quart of jalapenos from the farmer’s market 2 weekends ago for the express purpose of pickling them.  We’ve already put up 21 pints of pickled hot peppers (which do wonders, by the way, for a turkey sandwich or on a salad with a little feta and balsamic vinaigrette), so I didn’t want a ton of pickled jalapenos — just a few to have on hand for tacos and burritos.  If I can find another quart of jalapenos this weekend, I may but up another small batch.

The dry quart of whole jalapenos yielded one well packed pint of sliced pickled peppers, and a handful (maybe 1/4 of a pint) of leftover slices which I also pickled and stashed in the fridge (those leftover peppers will be used later this week, stay tuned for that).

This canning project, like the other pickled hot peppers, is very simple.  You can easily increase the recipe to make more than 1 pint (just keep the ratios the same on the brine).

Adapted, barely, from Food in Jars

Ingredients

  • 1 dry quart of jalapenos
  • 1 cup of cider vinegar (5% acidity)
  • 1 cup of water
  • 1 tablespoon of kosher salt

Instructions

  1. Wash the jars in the dishwasher.
  2. While the jars are washing, prepare the peppers.  First, put on a pair of rubber or plastic gloves – if you don’t you’ll regret it (your skin will become dry, red and burned from the peppers’ oil, and the oil will linger on your skin no matter how well you wash afterwards, and they you will inevitable touch your eye and be in a lot of pain.  A LOT.  Wear the gloves).  Rinse the peppers under cold running water.  Cut off and discard the stem, then slice the peppers into rings.  For hot peppers, keep the white membrane and the seeds (even if they fall out when cutting, keep them in the mix of pepper rings and use them when you fill the jars – the membranes and seeds are where most of the heat lives).  Transfer pepper rings and any dislodged membranes and seeds to a large bowl.
  3. Also, while the jars are washing, prep your canning area.  I like to put down old (clean) kitchen towels and hot pads so I don’t have to worry about scorching the counter.  Get your jar lifterlid wand, ladle, rings, lids, and wide mouth funnel ready.  I use a chopstick to remove air bubbles, but you can also use a small plastic spatula or plastic spoon (just don’t use a metal utensil, which can scratch and/or crack your jars).
  4. Remove hot jars from dishwasher, place inside canner and fill the canner with hot water so that all of the jars are full and covered by 1 inch of water.  Put the canner on your largest burner and bring the water to a boil.
  5. Bring a small pot of water to a simmer.  Add the lids to the simmering water; do not boil the lids.
  6. Combine the vinegar, water and salt in a large pot and bring to a boil.  Stir to make sure salt dissolves.
  7. Remove the pots of simmering lids and brine from the stove and place on hot pads near your jar filling station.  Place the pepper rings near your filling station.  Have the canning tools listed in step 3 handy.
  8. Remove 1 jar from the canning pot and dump out the water.  Pack the pepper rings (and any loose membranes/seeds) tightly into the jar. Place the jar on the counter, place the funnel on top of the jar and ladle in the hot brine, leaving 1/4 inch headspace at the top of the jar. Take the funnel off of the jar and use a chopstick to remove the air bubbles; add more brine if needed to maintain 1/4 inch of headspace after the jar is de-bubbled.  Wipe the rim of the jar with a damp paper towel.  Use the lid wand to remove 1 lid from the pot and place it on top of the jar.  Screw the ring onto the jar until it is finger-tip tight (you don’t want it to be too tight or the air won’t be able to escape during processing).  Repeat with each jar until all of the jars are full.
  9. Return the jars to the boiling water in the canner.  The water should cover the jars by at least 1 inch. Place the lid on the canner and process at a full boil for 10 minutes. Remove the jars from the canner and place on a towel on the counter.  Do not disturb the jars while they cool.
  10. Label the sealed jars and store in a cool, dry place for up to 1 year.  If any of the lids fail to seal, the unsealed jars should be refrigerated because they are not shelf stable.
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2 thoughts on “Canned Pickled Jalapenos

  1. […] 12 pints of pickled jalapenos […]

  2. […] Pickled jalapenos.  We love how they turn out, but we just don’t use them fast enough.  We put up 12 pints in late September and we have 8 pints remaining. I don’t plan to make more this year, I’ll just use up what we already have. […]

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