We have had quite a few jalapeños in my CSA box the past couple of weeks, so I decided to try pickling some.
- 2-3 lbs jalapeño peppers
- 2 large cloves garlic, sliced
- 3-4 c. cider vinegar
- 1 T. honey
- 1-2 t. pickling salt
- 3-4 T. olive oil
- 2 T. mixed pickling spices
Wearing latex gloves, I sliced all my jalapeños into rings slightly thinner than 1/4″. I ended up with about 5 c. sliced peppers. I rinsed these in a colander and didn’t feel bad about any seeds I lost in the process.
I sterilized 3 pint jars by boiling them and their lid rings and caps. After removing the jars from the pot of boiling water, I set them on the counter and put 8 peppercorns and 4 slices of garlic cloves in each jar.
I had to create my own “mixed pickling spices”. I combined:
- 1/2 cinnamon stick, broken
- 3 bay leaves, broken
- 2 t. black peppercorns
- 1 T. whole mustard seeds
- 2 t. whole fennel seeds
- 1/4 t. allspice (ground, because I didn’t have 1 t. whole)
- 1 t. whole cloves
- 2 t. whole coriander seeds
I wrapped 2 T. of this mixture in cheesecloth, and saved the rest in a jar for future use.
At this point I transferred the jalapeños with a slotted spoon into the prepared pickle jars, discarded the cheesecloth bundle, then poured the hot liquid over the peppers, leaving about 1/2″ of space at the top. I added 1 1/2 t. olive oil to the top of each jar and sealed each jar with the sterile two piece caps. Then I boiled these jars for 10 minutes, before storing them.
The recipe I saw said to store these for 3 weeks in a cool dark place before opening, and then refrigerate after opening. I’ll let you know how they turned out in a couple of weeks.