Saturday, September 4, 2010

Pickled Peppers


I pickled some peppers I got at the Farmer's Market last night.  The really pretty peppers with the red and greens are actually from Laura's garden!  Mostly these are for Paul, cuz I don't really like hot, hot peppers. But I do like to use them in Mexican dishes and other spicy dishes...so now, we've got them stashed away for when we need them.


Very Basic Pickled Jalapenos
This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.
1 pound of jalapeno peppers, sliced in half lengthwise
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt
Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.
Process in a boiling water canner for 10 minutes. Store in cool, dark place for up to a year.

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