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Dawn_MO

Yesterday I finally tasted the pickled jalapenos I made, and they were


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #12032 at 9:45 am on Sep 22, 2008

the best I have ever had. Such a simple recipe and simple to make. They are really hot but the best part is that they are really crunchy, which is a major deal to me. This first one is from the Ball Canning Guide and the second one is what I did.


* Exported from MasterCook *

Pickled Hot Peppers-Ball Canning Guide

Recipe By :Ball Canning Guide
Serving Size : 0 Preparation Time :0:00
Categories : Canning, Preserves, Etc. Pickles & Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds banana peppers
1 pound jalapeno peppers
1/4 pound serrano peppers
6 cups white vinegar
2 cups water
3 cloves garlic -- crushed

Leave peppers whole or cut into 1-inch pieces. Mix peppers together in a bowl. In a saucepan bring the water, vinegar and garlic
to a boil and simmer for 5 minutes. Pack peppers into hot clean jars, leaving 1/4-inch headspace. Ladle hot pickling liquid over
peppers leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water bath.

Yields 5 pints
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* Exported from MasterCook *

My Pickled Jalapenos

Recipe By :Adapted from Ball Canning Guide
Serving Size : 0 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds jalapeno peppers
6 cups white vinegar
2 cups water
4 cloves garlic -- peeled

Slice off jalapeno stems. Slice jalapenos and place in sterilized quart jars, putting one garlic clove on bottom of jar and one on top of the jalapenos. Pack down until jars are filled. In a saucepan, bring white vinegar and water to a boil and pour over jalapenos leaving a 1/4-inch headspace. Wipe rims and place lids, that have been sitting in simmering water, on and tighten. Let sit on counter for a week, then refrigerate. Let jalapenos mellow for a few weeks then open and enjoy.
Makes 2 quarts or more depending on size of jalapenos.

NOTES : These make really crispy jalapeno slices. - - - - - - - - - - - - - - - - - - -


Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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