Sunday, August 18, 2013

Pickling Peppers

My hubby loves jalapeno peppers. When we were planning our garden this year he had big hopes of me pickling peppers this year. I've never pickeled anything and was a little hesitant but I told him if the pepper plants did well this year I would give it a try.  Well he planted several plants and they are one of the only things that did well in our garden this year. 

I've been really frustrated with the garden this year. Our tomato plants haven't done well at all and I'm not sure why.  Our squash hasn't done well.  The okra has done pretty well and the pepper have done really well.

A few weeks ago we did a trial round with our first round of peppers from the garden and they turned out pretty good. So today we harvested a lot of peppers and gave it another try.  They turned out really good this time! They are in the refrigerator cooling off now and in a few days they will be good to go!

So how did we do it? I'm glad you asked :)

We searched the internet for a good recipe.  Read lots of blogs, searched Pinterest, and we found a super easy recipe here. We used this recipe the first go around and the jalapenos were a little too sweet for our liking so this time we tweaked it just a little and this is what we came up with.

For the jalapenos you will need:

A couple of pint sized mason jars (sterilized) - we just ran them through the dishwasher
15 fresh jalapenos
1 cup of white vinegar
1 cup of filtered water
2 cloves of garlic (peeled & slightly crushed)
1 tbsp. kosher salt
1 tbsp. peppercorns
1 tbsp. sugar (the original recipe called for 4 tbsp. it was just too sweet for us)

Take your garlic, vinegar, water, sugar & salt and bring it to a boil on the stove.
Once the liquids are at a good boil dump in the sliced jalapenos.
Remove from the heat and put a lid over the pot and let it sit for 10-15 minutes.  Make sure all of the sliced jalapenos are submerged in the liquid.
The peppers will start to change color slightly but that's okay, you want them to. ;)

After the 15 minutes grab you a pair of tongs and put just the peppers into the mason jar(s). Go ahead and fill up the 1st jar and then if you need the second one fill that one up, but go ahead and pack those bad boys in there.  Once you've taken all of the peppers out of the liquid, pour the liquid in the jars on top of the peppers and seal them immediately.  Stick them in the fridge.  I suggest letting them sit in the jar in the fridge for about a week before opening them up. This gives them plenty of time to soak in all the juice.

Don't be afraid to try it. It was super easy and they turned out really, really good. I'm glad hubby made me give it a try. I would've never thought I could be  pickler :)

Here are few pictures of our pickling festivities from the day :)

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