Vegan Food Nerd

Pickled Jalapenos

2 Comments

20140908_090606I know, I know, another canning post. Canning and pickling season is upon us though! I’m not actually hugely into spicey things – I’m a bit of a spice wuss if you may – but I do like an added kick for certain foods and have been learning to tolerate our variety of hot sauces we like to use! These pickled jalapenos were done more as an experiment for the dude in my life, because he loves them, and it’s nice to have your own homemade products and all. We actually just picked up 4 large jalapenos from our farmer’s market and this made two 250 ml jars of pickles plus one 125 ml jar (which is plenty for us, but you can double, triple or quadruple the recipe as you please!) It’s nice to experiment though, so if you don’t want to commit to a large canning job, this is a good one to try out.

Notes:

  • As always, please ensure you have an understanding of proper canning techniques before attempting this.
  • I used a water bath canner, small pot for jars/lids, medium pot for the brine, metal ladle, funnel, 2 250 ml mason jars with lids and seals, 1 125 ml jar with lid/seal, canning tongs and the magnetic lid/seal picker upper.
  • The slices have a tendency to float so you can probably pack them in more tightly in the two larger jars and forgo the 3rd smaller jar.
  • These are spicy! They have a great flavour though.

Ingredients

4 large jalapenos
1 1/2 cups vinegar
1 1/2 cups water
1 tbsp sugar
1 tbsp pickling salt
1 1/4 tsp pickling spices
1 garlic clove

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1) Wash and dry jalapenos, and slice each, removing the stem end.

20140906_180020

20140906_1802152) Prepare brine by combing water, vinegar, salt and sugar and bring to a boil in your saucepan.

3) Prepare jars by sterilizing in a water bath or in an oven at 275 F.

4) Add 1/2 tsp of pickling spice and a 1/4 of a clove of garlic to each of your 250 ml jars. Use half of that for smaller jars or depending on your tastes you may want to add a bit more garlic and pickling spice to each jar.

5) Pack jalapeno slices into each jar, and fill with brine, leaving 1/4″ of space at the top. Use a knife or chopstick and insert into the jar and move around the perimeter of the jar to remove air bubbles.

6) Process in your water bath for 10 minutes. Let sit for a week in a cool, draft free area before opening!

Makes 2-3 jars.

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2 thoughts on “Pickled Jalapenos

  1. Pingback: Things I Love Thursday: Vegan Mofo Edition 3 | meshell in your city.

  2. Pingback: Spicy Beer Brined Pickles and Garlic Dill Pickles | Vegan Food Nerd

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