20 October 2019

Resurrection with Pickled Peppers

It's been a while since I've been here (over two years, wow), but I want to get back in the habit of writing regularly, and this seems like a sensible place to start. I thought I'd write up my recipe for pickled jalape├▒o peppers. It's an adaptation of a few different recipes I found online. And, unlike one of those, it does not begin with "Clean your kitchen" as the first instruction. ­čśĺ

I grow two kinds of hot peppers: a cayenne type and tam jalape├▒os. 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...



The jalape├▒os are a bit more work: they can be frozen for a short period of time, but their thicker skins mean that they suffer from freezer burn if you keep them like that for too long. I like to slice and pickle them, but as I only grow four to six plants, it takes a while to harvest enough to make it worth pickling a batch.

My solution is to freeze the jalape├▒os 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) jalape├▒os 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:

Lisa from Iroquois said...

Welcome back! How do I go about updating my email address with your revived blog? Cancel and then re-subscribe?

Amanda said...

Thanks Lisa - I didn't think anyone would notice! I would think that resubscribing with the new address should work.

Beth at PlantPostings said...

Glad you're back, Amanda. That recipe sounds tasty--I like the idea of using them on pizza. :)

VP said...

Lovely to 'see' you again Amanda :)