Pickled Jalapenos

The Jalapenos have mostly ripened all at once. I can't use them all fresh and I do love pickled Jalapenos, so that's what I did, canning three pints. These should be nice bright spicy accents in a few weeks.

I tend to eat them right out of the jar, but they are good additions to other dishes as well.

Pickling peppers is easy - use equal amounts of vinegar and water, add a bit of salt, some pepper corns, bay leaf, sugar.

Makes 3 pints

Ingredients:
2 lbs of jalapenos, sliced about 1/3" thick
3 cups water
3 cups white vinegar
1 tablespoon pickling salt
1.5 teaspoons sugar
1 tablespoon black peppercorns
3 bay leaves
3 garlic cloves





Directions:
Prepare jars according to manufacturers instructions.

Combine all ingredients except peppers in a big pot. Bring to a boil, reduce heat and simmer 5 minutes.

Pack pepper slices into hot jars leaving 1/4" head space.

Ladle pickling liquid over peppers leaving 1/4" head space, wipe rims, adjust 2 piece caps and process 10 minutes in hot water canner.

After canning, allow flavors to develop a few weeks before using.

Until next time, Eat Well & Keep Digging!


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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email: thegastronomicgardener at gmail dot com

Cowboy Candy - Sweet pickled Jalapenos

I saw this recipe over at http://www.foodiewithfamily.com/. The site over there is fantastic, please go check out her witty postings and fantastic food!  What a great idea, I have to try it!  It's been months since I broke out the canning equipment, but I have to for this...

These instructions come from  this page: http://www.foodiewithfamily.com/blog/2010/05/23/candied-jalapenos-cowboy-candy/.  Additional comments in Italics are mine

So lets make them!

Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup. (I got 3 pints plus 1 pint of syrup)


Ingredients:
3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed  (I substituted mustard)
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Wearing gloves, slice the peppers into uniform 1/8-1/4 inch rounds (using a mandolin made this process much faster than a knife and all the slices are consistant). Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, mustard seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.

Add the pepper slices and simmer for exactly 4 minutes.

Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.

Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick or the canning tool to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Store for at least 2 weeks, preferably 4 before using.

Thanks again http://www.foodiewithfamily.com/ for this fabulous recipe.

Until next time, Eat Well & Keep digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Not quite a peck of pickled peppers, of course I'm not "Peter"

We had picked a bunch of the cherry peppers, concerned they would not ripen in time. To that add my trip to the Carniceria tonight to pick up some supplies and the gorgeous red Jalapenos. Let's pickle them. I expect to break a sweat when I have them.

Ingredients:
2.75 lbs of hot peppers
6 cups vinegar
2 cups water
3 garlic cloves crushed

Directions:
Prepare jars and lids according to instructions.
Leave peppers whole or cut into 1 inch pieces (I cut them).

Combine vinegar, water and garlic in a big pot. Bring mixture to boil, reduce heat  and simmer 5 minutes. Remove garlic.

Pack peppers into hot jars leaving 1/4" headspace.

Ladle hot liquid over peppers leaving 1/4" headspace.

Remove air bubbles.

Adjust 2 piece caps.

Process 10 minutes in boiling water canner.

After 10 minutes, lift rack, wait 5 minutes then remove jars (why is it called canning?)

5 jars of garden jewels.

I think these will be HOT!

Until next time Eat Well & Keep Digging!


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener