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Friday, October 12, 2012

Made a Batch of Pickled Jalapeno Peppers

As usual I planted more peppers than we needed for the Farm Share Initiative so instead of ignoring them until they rot and can be tossed on the compost i decided to can them and this is the result. I have not eaten any as the jars re still cooling as i write this but i am pretty sure this will be far more incendiary than any jar of jalapenos I might buy at the grocery store because I left in all the seeds and ribs and these peppers have been really hot this year.
Sliced peppers

They were sliced in the Cuisinart using the slicing blade. I also stood each pepper up right (they have a nice flat surface where I cut off the stem) so they make rings and not random shapes

The brine which is q1.5 cup water 4.5 cups vinegar (I used both apple cider and white), Plus a Table spoon of Kosher salt and a Tsp of whole cumin seeds. bring all this to a boil and it is ready to use

The canner

My gloved hand. It is essential to use gloves when working with hot peppers
Funnel in place so stuff doesn't get on the rim which would mean the lids won't seal
Gloved hand poking peppers into a jar. You need to really pack them down. If my hand did not have a latex glove on I would be in a world of hot pain for over a day. Wear gloves!

Filled jars before they go into the hot water bath

Putting filled jars into the hot water. Make sure the water covers the jars and that they boil for at least 30 minutes

Finished product cooling on towels for at least 12 hours