I grow two kinds of hot peppers: a cayenne type and tam jalapeƱos. The cayennes are easy to deal with: I just put those straight into the freezer and take them out when I need them. They are thin-skinned and defrost quickly. I probably have enough for the next ten years...
My solution is to freeze the jalapeƱos as they ripen to red, and leave them frozen for a month or two until I have a sufficient quantity to pickle.
Today I harvested the remaining (mostly green) jalapeƱos from the greenhouse and let the frozen ones defrost before slicing them all up and discarding the stems.
I use my pressure canner to process the pepper slices. The recipe is pretty simple: for each pound of sliced peppers, you need 330ml of water and 110ml of white vinegar (roughly 1 cup and ⅓ cup) and half a teaspoon of salt. Bring the water, vinegar and salt to a boil to make a brine, then blanch the sliced peppers in the brine for two minutes. Pack the peppers into a two pint jar, then pour the brine over, seal with a lid, and pressure can the jar for ten minutes.
These are nice as a pizza topping, or to add a bit of heat to quesadillas or salads. Once opened, they will keep for several months in the fridge. In theory, anyway...
4 comments:
Welcome back! How do I go about updating my email address with your revived blog? Cancel and then re-subscribe?
Thanks Lisa - I didn't think anyone would notice! I would think that resubscribing with the new address should work.
Glad you're back, Amanda. That recipe sounds tasty--I like the idea of using them on pizza. :)
Lovely to 'see' you again Amanda :)
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