Saturday, September 28, 2013

Pickling Jalapeños

One of my favourite canning discoveries was pickling jalapeños. So easy to do and a million times better than the store bought jars of sliced jalapeños. They are surprisingly simple to make and tend to disappear quickly among my friends and family.  Recipe is originally from Food in Jars.

To start, select firm, ripe peppers. Rinse them and then decide how you would like to can them- whole, sliced, or halved. I like sliced and whole the best. 

Once the peppers are prepared, sterilize your jars and simmer lids. Then prepare a brine of 2 cups white vinegar, 2 cups water and 2 tbsp pickling salt. Bring to a boil and dissolve salt. Fill jars with peppers, then pour brine over them. Leave 1/2" headspace. Remove air bubbles, affix lids then process in hot water bath for ten minutes. Voila! 

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