pick a peck of pickled peppers
Aug. 25th, 2010 01:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eorToday I made a batch of pickled peppers. The recipe in the Ball Complete Book of Home Preserving is called "Pickled Hot Peppers". It calls for 6 cups of banana peppers, 4 cups of jalepeno peppers, and 1 cup of serrano peppers. Banana peppers are pretty mild and I didn't have any anyway. So I did 6 cups of jalepeno peppers, nearly 4 cups of little thai hot peppers, then topped off the last cup with some serranos and a few other stray hot peppers from the garden. I also added a couple of baby ancho peppers just as a surprise bit of mellowness. While cutting the jalepenos I put a little nick in my left pinky finger with the knife. While cutting the thai hots I reached another level of consciousness through pain. This will not be a pickle for the faint of heart.
Pickled Really Hot Peppers:
6 cups of jalepeno peppers, stems remove, cut into 1/2 inch thick rings, cores and seeds removed
4 cups of thai hot peppers, with stem end remove but otherwise whole
6 cups white vinegar
2 cups water
3 large cloves of garlic (6 small cloves), crushed
1. Prepare water bath canner, jars, and lids
2. In a large bowl combine peppers, mix well and set aside
3. In a large stainless steel sucepan, combine vinegar, water and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes until garlic flavor has invused the liquid.
4. Pack peppers into hot jars to within a generous 1/2 inch of the top of the jar. ladle hot pickling liquid into jar to cover peppers leaving 1/2 inch headspace. Remove airbubbles and adjust headspace by adding more liquid if necessary. Wip rim. Center lid on jar. Screw band down until fingertip tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Made 5 full pints for me with 1/2 a jar of peppers left over for a quick stovetop saute. There was enough liquid that if I had another cup of peppers it would have made 6 pints.
Now to wait a month and see if they turned out alright.
Pickled Really Hot Peppers:
6 cups of jalepeno peppers, stems remove, cut into 1/2 inch thick rings, cores and seeds removed
4 cups of thai hot peppers, with stem end remove but otherwise whole
6 cups white vinegar
2 cups water
3 large cloves of garlic (6 small cloves), crushed
1. Prepare water bath canner, jars, and lids
2. In a large bowl combine peppers, mix well and set aside
3. In a large stainless steel sucepan, combine vinegar, water and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes until garlic flavor has invused the liquid.
4. Pack peppers into hot jars to within a generous 1/2 inch of the top of the jar. ladle hot pickling liquid into jar to cover peppers leaving 1/2 inch headspace. Remove airbubbles and adjust headspace by adding more liquid if necessary. Wip rim. Center lid on jar. Screw band down until fingertip tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Made 5 full pints for me with 1/2 a jar of peppers left over for a quick stovetop saute. There was enough liquid that if I had another cup of peppers it would have made 6 pints.
Now to wait a month and see if they turned out alright.
