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.
Pickled Hot Peppers
- 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.