Рецепт Pickled Jalapeno Peppers
· September 18, 2015
If you are wondering what to do with all of those jalapeno peppers from your garden, look no further! I used to think pickling was a complicated process, but it really isn’t. It’s just a little time consuming, but it’s a great way to preserve jalapenos that you can’t eat fast enough. Pickling jalapenos in small batches is much easier. As the peppers pile up, I pull out a few mason jars and start making the brine. Since jalapenos are spicy, I use a basic brine with vinegar, water and salt.
First slice up the peppers into little rings . . .
Place them into an 8 ounce sanitized jar – each jar will hold about 4 to 5 peppers.
Heat the water, vinegar and salt; simmer until salt dissolves and pour over the peppers. Secure the lids onto the jars and submerge half way into a pot of water and boil for 20 minutes. Carefully remove the jars from the water (tongs work well for this) and wait for lids to pop.
Now you can enjoy jalapenos from your garden all year long! They are great in eggs, chili, soups, pizza or your favorite Tex-Mex dishes.
A note of caution: If you are sensitive to hot foods, wear rubber gloves when handling peppers, they may irritate your skin. You can also control the heat when slicing the peppers by removing the Capsaicin (white membrane) and seeds.
Pickled Jalapeno Peppers
Ingredients
- 4 -- 8 ounce mason jars with lids and seals
- approximately 15-20 jalapeno peppers sliced
- 1 1/2 cups white vinegar
- 1 cup water
- 1 tsp sea salt
Instructions
Sterlize jars and lids by placing them carefully in a pot of boiling water for at least 15 minutes
Use tongs to remove jars and lids and place on a clean towel to dry
Prepare peppers by slicing them, fill each jar as you slice them - really pack them in
Make the brine by combining the vinegar, water and salt and bring to a boil. Reduce heat and simmer for 10 minutes.
Pour prepared brine over peppers in each jar (should be about 1/2 cup per jar)
Secure lids tightly on each jar
Bring water to boil in sterilizing pot again and submerge the 4 jars in pot -- covering jars about 1/2 way
Let boil for about 30 minutes
Carefully remove jars from water with tongs and set to cool
As jars cool, listen for the lids to snap indicating a secure seal -- if jar doesn't seal, store in refrigerator
Wait a least a week before opening properly sealed jar and refrigerate after opening
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http://simpleandsavory.com/pickled-jalapeno-peppers/
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