You wouldn’t know it to hear me talk, but I really don’t enjoy canning as much as I act like I do. Don’t get me wrong, I like that I am able to can, I like having shelves of canned food, and I LOVE the idea that I stored my own food that I grew (well that I tried to grow), but once I get into the nuts and bolts of cutting and washing, and trying to pay attention to all the details so I don’t poison myself accidentally it gets rather tedious.
Luckily, I have some recipes like this one for pickled peppers that are dead simple, fast, and cheap.
First off, let me say I did not grow these peppers, the local store had them on sale for a dollar a pound – I would have bought them all, but most were going bad (hence the sale)…
You really need to wear gloves when doing this, thoroughly washing your hands helps, but it is no substitute for rubber gloves. I poke a little fun at folks that help me can peppers and then wipe their eyes before removing the capsaicin– That’s the mean spirited evil twin… When adults choose not to listen to this rule, I think the results are hilarious, but when my little helper got some in his eyes it wasn’t funny. Wear gloves.
There are all sorts of fancy pickled pepper recipes with great spice and sugar combinations. In this recipe I was not trying to create a fancy pepper to eat on its own, but to preserve an ingredient to use in chili, salsas, and other dishes throughout the year so I wanted the pepper flavor to stand alone. If you want to add spices, by all means go for it, just do not change the ratio of ingredient to vinegar or the strength of the vinegar in the recipe or you may well hurt yourself later.
This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be increased as long as the ratios are kept.
- 1 pound of jalapeno peppers, sliced
- 2 cups white vinegar
- 2 cups filtered water
- 2 tablespoons pickling salt
- Pack clean, hot jars with peppers
- Bring vinegar and water to boil, add salt and stir until dissolved
- Pour hot brine over pickles leaving 1 inch of headspace
- Use a wooden chopstick or flat plastic spatula to release bubbles from inside jars.
- Wipe rims, apply lids and bands.
- Process in a boiling water canner for 10 minutes
- Store in cool, dark place for up to a year
It’s just that simple. Let me know how this works for you, I have already eaten a good portion of the peppers I canned. But this year I hope to actually grow enough to get me through the winter…