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
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.
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.