Sunday, August 5, 2012

Pickled Jalapenos (and a milder option)-A Canning Tutorial

I've canned quite a few things over the years and this summer wanted to add Pickled Jalapenos to the list. This is a nice easy pickling recipe that would make great Christmas gifts, especially if you're lucky enough to find/grow both green and red jalapenos. The recipe makes a quart, I cut it down considerably and made four 4oz jars. Good for a hearty party sized nacho spread or a few sandwiches.
 Please excuse Earl, he's pouting, he thought he was the only hot stuff around here...

You will need:

Place water bath (or pot of water deep enough to cover the jars you are using) on stove and bring to boil.
Wash and dry jalapenos.
They can be jarred whole, sliced in half lengthwise or cut into 1/4" rings. If using whole chiles, cut off the stems leaving the cap intact and make a few vertical cuts in each pepper so the vinegar can get into them. 
I chose rings, plan on about three 2.5" peppers for each 4oz jar, 6-7 for 8oz etc.

For those of us that love jalapenos but only cleaned ones I suggest taking out the membranes and seeds.
I figure any seeds that stick to the peppers after cleaning are meant to be there:@)
Note: Please take the heat seriously, if you're going to be handling a lot of sliced chiles use disposable gloves. I'm speaking from experience, not only does it hurt your eyes if you rub them, etc., if you handle enough of them your fingers will even burn.

Place bay leaf, garlic and kosher salt in sterilized jar. 
Salt=1 tsp per quart, 1/2 tsp per pint, 1/4 tsp per half pint, 1/8 tsp per 4oz.
For 4oz jars I used the smallest or broken bay leaves and a very small clove of garlic cut into 4 pieces.

 Pack chiles tip down as tightly as possible in each jar or fill jars with as many slices as you can.
I took the time to try to "nest" the slices into each other so I could get more into each jar.
Using some thin jalapenos would be helpful.

Bring vinegar to a boil and pour over each jar to 1/4" from the top.
I  boiled 1 1/2 cups vinegar for four 4oz jars, it took a tad less.
Let sit for 2 minutes then tap the jar or run a wooden skewer down the sides to remove air bubbles. 
Add more vinegar if needed.

Add lids and bands to jars and process for 15 minutes for whole peppers or 10 minutes for rings in a hot water bath. Remove jars and place on a towel to cool, count the pings and love life!

Pickled Jalapenos-from Miz Helen's Country Cottage
Makes 1 quart
20 fresh jalapenos
1 large clove garlic
1 bay leaf
1 tsp kosher salt
2-3 cups white vinegar
Wash chiles and cut off stems leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile. Place garlic and bay leaf and salt in a hot sterilized quart canning jar, then pack chiles tip down into jar as tightly and uniformly as possible. Bring vinegar just to a boil and pour over chiles. Let sit 2 minutes then tap jar and seal. Process 15 minutes in a hot water bath. Let rest a few days before opening. Refrigerate after opening. This recipe makes 1 quart.

I'd like to send a big Thank You to Miz Helen, this is her recipe for whole jalapenos and it's a keeper! Please stop by Wednesday nights for her long-running foodie party Full Plate Thursday.

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