Pickled Jalapenos My favorite snack is Nachos; I’ve even bought a small crockpot for use at work when I feel I need a nacho fix. While good nachos need three basic building blocks, one is more important to me than the other two. Tasty, crunchy, pickled jalapenos. Living at almost 7,000 ft altitude means that hot water bath canning ends up cooking whatever you’re canning, if you’re following FDA recommendations. This means that jalapenos come out mushy and this is not optimal. So I gave cold canning a shot the year before last. You have to keep your jars in a refrigerator, but the veggies stay crunchy until you can reach the next harvest. In fact, I recently discovered a jar of jalapenos I cold canned in 2013 last week and they were still good! I wouldn’t recommend pushing cold canned veggies that long, but they are certainly viable if you have the refrigerator space and are very careful about sanitizing your jars and lids. The recipe below is not my own, but I cannot remember where I got it from. It makes the best tasting pickled jalapenos I’ve ever had. Ingredients 2.5 cups of water 3 cups of white or pickling vinegar 3 TBS sugar 4 TBS salt 2 Bay Leaves 2 TBS whole coriander seeds 2 TBS black peppercorns ¼ tsp tumeric 8 cloves of garlic chopped into chunks Olive Oil Directions Bring water, vinegar, sugar and salt to a boil on medium high heat. Stir until sugar and salt are dissolved. Reduce heat to medium and add all remaining ingredients except olive oil. Simmer for 5 minutes and cut the heat. While the mixture is cooling to room temperature, sanitize your clean jars and lids in the dishwasher if it has a sanitize setting. Look to the interwebz for sanitizing if your dishwasher does not have such a setting. Clean the jalapenos really well. Dry and start slicing. Fill the jars to about an inch below the top. Pour the pickling mixture into each jar leaving about ½ inch of headspace. Add a tablespoon of olive oil to each jar and place in the refrigerator. Let them sit for at least two weeks before using to help reach their peak flavor. For a change of pace, add fresh dill to a few of the jars.
Posted on: Mon, 19 Jan 2015 01:19:26 +0000
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