Saturday, July 9, 2011

Pickled Hot Peppers - Jalapenos

Just a quick post. Last night I put up a great quick recipe for pickling hot peppers for someone who asked about it on FB. I had not done the recipe yet but it was a good safe recipe that I would do when my jalapenos are finally ready.

I was excited to immediately get a post from Amanda who had just done the recipe with jalapenos and was gracious enough to share the picture with the group. I think this is another fantastic way besides making cowboy candy to use your jalapenos. Because they are peeled by blistering the skins it will give them a different flavor than regular pickled peppers.

The recipe takes into account using any hot peppers. I would also add cherry peppers to the list. Here is the recipe and Amanda's fantastic jars!

Pickled Hot Peppers
Canning pickled hot peppers
Amanda's Pickled Jalapenos
4 lbs Hungarian, banana, chile, or jalapeno peppers
3 lbs sweet red and green peppers mixed
5 cups vinegar 5% acidity
1 cup water
4 t. kosher salt (or pickling salt)
2 T. sugar
2 cloves garlic

Caution: wear rubber gloves and do not touch your face while handling or cutting hot peppers. Wash your hands thoroughly with soap and water before touching your face.

Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister skins on tough skinned hot peppers using one of these two methods:

Oven or broiler method - Place peppers in a hot oven (400 degrees F) or under the broiler for 6 to 8 minutes until skins are blister.

Range top method – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

After blistering skins, place peppers in a pan and cover with a damp cloth. You can also put them in a zip loc bag or paper bag. Cool for several minutes, peel off skins. Flatten small peppers. Quarter large peppers. Fill hot jars with peppers, leaving ½ inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims, add hot lids/rings and process in water bath for 10 minutes at a full boil.
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