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I'm looking forward to a reply to your question. In the morning I'm buying a big batch of Jalapenos that are on sale 2# for .99 cents. I'll take some pics from the market, I just might buy a few gallons of ice cream...
just watching mine ripen to red off the vine in the onion sill basket... figger i'll make some salsa....they're about the size of a thumb(1st year) and turning red.... i'll post a pic in the morning. p.s. - they're vinegar/water spraye & cow turd fertilized in reg kentucky soil w/ a dash of cow poop & red hawaiian volcanic ash turned in the soil...no rain just a spritz once a week.
Deb I grabbed the recipe from your book and am reposting it here. I hope you don't mind. Very nice e-book btw!
Debs Pickled Jalapenos
Jalapeno peppers
Several small cloves of garlic
Sprig of Mexican Oregano
White vinegar, 5% to 6% acidity
Wash peppers; drain well and let dry; ***** skins in a few places.
Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic and a sprig of Mexican oregano (both additions are optional).
Pack the washed peppers into the jars. Bring vinegar to a boil. Fill the jars with boiling vinegar to cover the peppers well. Adjust the lids and process in a boiling water bath for 10 minutes.
This is a receipe I posted awhile ago. Just replace the cucumbers with jalapenos
Sun Pickles
1 gal glass jar with lid
10 cups water
1 cup white vinegar
1/2 cup Kosher Salt
peeled garlic, fresh dill, cucumbers
Boil liquids and salt to dissolve, set aside to cool. Layer dill, garlic, cucumbers in jar. Pour cooled liquid over contents to top. Screw on lid and place in direct sunlight all day. Place jar in fridge for 2 days ( and store in fridge).....Whoola.....fresh, crunchy pickles that beats any store bought ones. Good Luck!
Keep in mind, if you pack the japs whole then you should ***** them with a toothpick or something to allow the pickling juice to get in, they have a really thick skin and need that. I did Debi's recipe on two quarts of mixed hot peppers earlier, but I sliced them all up in nacho type slices....it was jap's, hot wax banna peppers and some hot cherry bomb types.....I'll probably do more whole japs later one but right now I'm waiting on the harvest to go to red so I can smoke them into chipoltles as well as dehydrating the greens into jap powder!!!!!
'Chure, if the "whole pepper look" isn't what yer after... also, most of the heat is in the seeds/webbing. If ya split and remove that, you'll have a flavorful, yet not painfully hot product.
Well a concern I have with the wholes is with a slit on the side wont they fill with pickling solution? the pricks of a fork I don't think would flood it...
If they dont fill with liquid then they float to the surface and dont preserve as well. Also a pepper full of air is a place for bacteria that the vinegar wont help preserve.....I think.
I like to take our crop of jalapenos and make either jelly, or do this.
Throw them in a smoker for a couple hours at aroun 150 degrees. Pull them out and let them cool and then I put them in ziploc bags and freeze them. Then I have chipoltes for a YEAR!
the chipoltles are much better if you let the jap's ripe to red first.....imho, I'm waiting big time for mine to go red.......so far only one single hot wax bannana style has gone red for me.......but then I also dehydrate the green and make jap powder (the spice of life)......
btw, if pickling the peppers, if you don't "hot pack" or blanch them, even sliced.....they will probably float....the first couple of quarts I've done sliced of mixed peppers are floaters because I didn't hot pack or blanch....but it's a try and see thing with these ones....