Pickling peppers

SVonhof · Posted: Wed Aug 08 12 2:49 am Post subject: Pickling peppers

I found a post that Hell Fire Grill posted a recipe for pickling jalapenos:
http://www.thesmokering.com/forum/viewtopic.php?t=54429

But I was wondering, since I have never pickled anything, do you introduce the liquid to the peppers at boiling or close to boiling or just a room temp and throw it in the fridge?

I have 4 plants and want to pickle some of the jalapenos since we can't use them all right now. I was also considering making some jelly, but probably don't have enough of them on the 4 plants.
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BigOrson · Posted: Wed Aug 08 12 3:50 am Post subject: Re: Pickling peppers

Toga · Posted: Wed Aug 08 12 4:28 am Post subject:

I would add them with the water/vinegar solution at boiling to kill off any critters. That is what I do when I make pickled eggs with fresh peppers.
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BluDawg · Posted: Wed Aug 08 12 4:31 am Post subject:

This is how I do mine I normally do them whole and cut a small x in the bottom of each pepper, or you can slice them.

Jalapenos en Escabeche

Ingredients
Oil -- 2 tablespoons
Whole jalapeno peppers, a small slit cut in the side of each -- 10 to 12
Carrot, peeled and sliced into rounds -- 1
Onion, thinly sliced -- 1/2
Garlic, crushed -- 3 to 5 cloves
Oregano -- 1 teaspoon
Peppercorns -- 4 to 6
Bay leaf -- 1
Salt -- 1/2 teaspoon
Water -- 1/2 cup
Cider or white vinegar -- 1/2 cup
Method
Heat the oil in a medium-sized, non-reactive saucepan over medium flame. Add the peppers, carrot, onion, and garlic and sautue until the onion is translucent, about 4 or 5 minutes. Do not brown.
Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
Pour the contents of the saucepan into a pint-sized, heat-proof canning jar. Seal and store in refrigerator for up to 2 or 3 months. Allow to cure for at least one day before using.

* if you are going to can them prep the liquid and every thing as stated put the peppers in your jars and pour the hot brine over them and process in a waterbath for 20 min.
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k.a.m. · Posted: Wed Aug 08 12 6:38 am Post subject:

We wash the jars and dry them. Stuff the jars with peppers, onions, and carrot slices. Then boil white vinegar and fill the jars. Cap them and place on cooling racks, as they cool you will here the lids pop. We date the jars and wait about 3 months then enjoy.
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1buckie · Posted: Wed Aug 08 12 7:37 am Post subject:

Scott ~~>

The wife made some some of this & it's rippin' good....
I couldn't find her recipe & she's outta town, so here's a good simple one ~~~>

http://www.cdkitchen.com/recipes/recs/1240/Apricot-Jalapeno-Jelly77563.shtml

easy to do & doesn't take too many peppers, so you could call it your own !!
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BUGSnBBQ · Posted: Wed Aug 08 12 8:06 am Post subject:

We can a LOT of Jalapenos and Serranos every year. I do the KISS method (like HFG's recipe) and it hasn't failed us yet.

Slice peppers 1/4" thick (into rounds, not lengthwise).
Pack into clean and sterilized pint Mason jars.
Add 1 TSP SEA SALT.
Pour HOT (near boiling) vinegar in the jars to nearly the top (leave 1/8")
Let sit for 1 minute
Tamp jar on table to dislodge any bubbles - should give you 1/2" headspace.
Seal jar with lid and ring.
Give a good shake and let sit for a couple of months in a cool spot.

You can also add pickling spices if you want more of a 'pickle' flavor, but IMO this is the best way. We eat a lot of these on everything all year long. Good luck!
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SVonhof · Posted: Wed Aug 08 12 8:10 am Post subject:

Thanks everyone, that ought to do it!

And to Big Orson and 1buckie, thanks for the hints about the jelly not taking as much of my Japs as I thought, I will seriously consider that as well!
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Teleking · Posted: Wed Aug 08 12 8:23 am Post subject:

k.a.m. · Posted: Wed Aug 08 12 8:36 am Post subject:

Manana · Posted: Wed Aug 08 12 8:48 am Post subject:

It would be terribly embarrassing for your wife and children to have to tell people you went because you were badly pickled.
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k.a.m. · Posted: Wed Aug 08 12 8:53 am Post subject:

Baldwin BBQ · Newbie Joined: 20 Apr 2012 Posts: 43 Location: Baldwin, MI

Manana · Posted: Wed Aug 08 12 9:16 am Post subject:

k.a.m. · Posted: Wed Aug 08 12 9:23 am Post subject:

Teleking · Posted: Wed Aug 08 12 11:02 am Post subject:

Worst advise you have ever given KAM. Darwin awards level stupid. Stick to welding
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Hell Fire Grill · Posted: Wed Aug 08 12 11:56 am Post subject:

Yikes! Sorry I dident reply quickly Scott I been busy preping Q. I have done so now.

k.a.m. · Posted: Wed Aug 08 12 6:52 pm Post subject:

Teleking, so I am guessing Hell Fire grill and bugs are sitting in the back row with me because they do not process after canning as well? Or did you just want to pick on me. Or is that recipe okay simply because it uses the word sterilized before canning and I used the word wash before canning. Neither one uses a process bath after canning is done.
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RodinBangkok · Posted: Wed Aug 08 12 8:34 pm Post subject:

Any recipe that calls for using a canning method, then relies on only on lids popping is asking for trouble if you store the product at room temp. Any canning lid will pop if you pour hot liquid into a jar and then place a lid, its a simple vacuum that is created when the jar and its contents cool and contract, causing the vacuum. This pop is no indication of a properly canned jar. You are getting away with storing this at room temp due to the acid level of the contents and its brine. Bottom line it may work, but your playing with fire. What you do is your business, but if your serving the contents to family and friends, especially very young or older folks you could be asking for big trouble. Your technique will work just fine if you store those jars in a refrigerated environment. We call this a cold pack, where the contents are kept refrigerated after packaging.
I've seen a lot of threads in other forums where people think they are safe because the lid popped. That does not insure a proper canned product. Adding other items, such as garlic, and other veg along with even a slightly weak brine can exacerbate the chance of spoilage.
But hey what do I know...knock yourself out you appear to be right by forum history so go for it, I'm not about to get in the way, I'll simply suggest you do yourself a favor if your so inclined and check out some sites for proper canning procedures.
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