A Pickled Peck of Peppers

So this past week I decided to pickle some jalapeno peppers. The T-man is a huge fan of pickled jalapenos (they always show up on his sandwiches); So I figured that they would be a useful item for me to pickle. I used this recipe from “The Art of Preserving”

You will need:

  • 4 cups of cider vinegar
  • 2 Tbsp honey
  • 1 tsp kosher salt
  • 1 Tbsp pickling spice
  • 1 Tbsp pink peppercorns
  • about 20 large or 30 small jalapenos sliced 1/4″ thick
sliced peppers

sliced peppers

Method:

Have your sterilized jars ready. In a nonreactive saucepan bring the vinegar, honey and salt to a boil. Meanwhile put 1tsp of the pickling spice and pink peppercorns into each jar, then pack with jalapeno slices. Ladle in the hot brine, then process the jars for 7 minutes.

ready for the brine

ready for the brine

This was very easy and made me wonder why I am not pickling more! (then I did a reality check and realized I was in a studio apartment and should probably not bury myself in canned goods)

The peppers need to sit for about 2 weeks to let the flavors develop. I’ll let you all know when we break open a jar!

Sadly my marmalade is still liquid and I am thinking I will need to make a third attempt.

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