March 11, 2015
What to do with all those jalapeno peppers from the garden at Summers end? Pickle them! This recipe is designed so that you can make as few or as many pickled jalapeno as you want using the same recipe.
You may pickle the jalapenos whole or sliced. We prefer sliced since you can pack more in each jar (using fewer jars).
If you want to tone down the spiciness a little, remove the seeds and membrane in the peppers before placing them in the jars. Be sure to use gloves when handling the peppers and do not touch your face or eyes.
Pickled Jalapeno Peppers
Yield: 10+ peppers per pint - depending on use of whole or sliced peppers
- jalapeno peppers (as many as you want to make)
- 2 cloves of garlic per jar
- 1 sprig of Cilantro per jar (or 1 teaspoon of dried Cilantro)
- carrots, sliced, 2 tablespoon per jar
- onions, sliced, 2 tablespoons per jar
1. Make the brine by combining 1/2 tablespoon pickling (or kosher) salt per 1 quart white vinegar. This basic (1 quart) brine will easily make 6 or more pint jars. Remake as needed.
2. Make the brine by combining vinegar and salt in a large non-reactive pot and bring to a boil (15 min) and simmer until used. Number of jars a batch will fill depends on if using whole or sliced peppers. Estimate 5-7 + quarts per batch.
3. Wash peppers; drain well and let dry. If using whole peppers, prick skins with a sharp knife in a few places (so liquid can penetrate).
4. Into each sterilized jar, place 2 cloves of garlic, a sprig of Cilantro, 2 tablespoons of sliced carrots and 2 tablespoons of sliced onions.
5. Pack the washed peppers into the jars leaving 1/2 inch head space.
6. Fill the jars with boiling vinegar mix to 1/2 inch of top of jar, making sure peppers are covered in brine.
7. Attach the lids hand tight and process in a boiling water bath for 10 minutes.
8. Store in a dark, cool location. Flavor improves with time.