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Post by okiemomof3 on Apr 24, 2015 15:51:29 GMT
I plan on growing lots of jalapeno and have plans to for canning them. We use them a lot. I want to get a good basic picked jap recipe, does anyone on here have a tried and true recipe and would you mind sharing? Thanks  |
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Post by merks on Apr 24, 2015 16:23:15 GMT
This is the recipe I use, but I also add chunks of onion to mine. FIL loved them when he was still with us. He would eat them right from the jar. I really like them on roast beef sandwiches. The heat will depend on how hot your peppers are. www.food.com/recipe/pickled-jalapeno-peppers-108201 |
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Post by oldmania on Apr 24, 2015 16:25:21 GMT
The one I always use is half water, half white vinegar heated to simmering (don't boil). Wash peppers and rinse thoroughly. Slice in rounds. Pack tightly in sterile pint jars, pour in hot vinegar and water solution, leaving 1/2 inch head space. Add 1/2 tsp. salt. Add lids and rings. Process in simmering (180-185 F) hot water bath for 15 minutes. Don't process in boiling water bath which makes peppers soft rather than crisp.
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Post by okiemomof3 on Apr 24, 2015 18:09:42 GMT
Thanks everyone!
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Post by Deleted on Apr 24, 2015 20:51:01 GMT
Have you tried the Cowboy (or sometimes Candy) Jalapeno pepper recipe? Oh, they are good!
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Post by Deleted on Apr 27, 2015 0:59:10 GMT
I pretty much follow the basic "vinegar/water" recipe, but like to add a little garlic and onion. oldmania, do the peppers last a long time even though you only simmer? I prefer crunchy to mushy. |
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Post by oldmania on Apr 27, 2015 12:53:47 GMT
Pony, I never had a problem with pickled hot peppers not lasting.
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Post by Deleted on Apr 30, 2015 6:44:37 GMT
Have you tried the Cowboy (or sometimes Candy) Jalapeno pepper recipe? Oh, they are good! I found all KINDS of recipes for candied jalapenos online, but the one I ended up using was the simplest...1 gallon of sliced jalapenos and 4lbs of sugar... Thoroughly drain the peppers. Layer with sugar in the pot. When the sugar completely melts, bring to a boil until they "look" candied (I think I might cook them a little less the next time, though), jar up and allow to set for about 2 weeks. DELICIOUS with cream cheese and crackers! So...I'm growing 24 jalapenos this year so I can, hopefully, put up a LOT of them. |
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Post by ketoriverfarm on May 1, 2015 0:57:26 GMT
24 jalapeño plants. Wow, that is a lot of peppers! Susan
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Post by Deleted on May 1, 2015 6:39:13 GMT
Grandmas recipe calls for 1 cup vinegar, 1 cup water and 1 cup sugar....really yummy!!
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Post by paquebot on May 1, 2015 7:32:15 GMT
Sugar? Like most others, I've only used the vinegar and water. I've got 8 plants and may try that. Last time I also waited for some to ripen. Friend thought that I had added carrots! Made for a real pretty jar rather than plain green.
Martin
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Post by Deleted on May 1, 2015 15:59:54 GMT
24 jalapeño plants. Wow, that is a lot of peppers! Susan LOL! I have to make a correction! I fully INTENDED to start 24 plants and "thought" I did, but when I went to set them out yesterday, I realized I had only 12. There I was with two raised beds and 24 holes...when I was reaching for the 4th pepper, it dawned on me that the tray looked...emptier...than it should. Still don't know how that happened! |
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Post by Deleted on May 1, 2015 23:34:19 GMT
Sugar? Like most others, I've only used the vinegar and water. I've got 8 plants and may try that. Last time I also waited for some to ripen. Friend thought that I had added carrots! Made for a real pretty jar rather than plain green. Martin We usually can mix of peppers, carrots, little onions and cauliflower. |
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Post by Deleted on May 1, 2015 23:34:39 GMT
Sugar? Like most others, I've only used the vinegar and water. I've got 8 plants and may try that. Last time I also waited for some to ripen. Friend thought that I had added carrots! Made for a real pretty jar rather than plain green. Martin We usually can mix of peppers, carrots, little onions and cauliflower. |
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Post by Muller's Lane Farm on May 15, 2015 7:20:30 GMT
I pretty much follow the basic "vinegar/water" recipe, but like to add a little garlic and onion. oldmania, do the peppers last a long time even though you only simmer? I prefer crunchy to mushy. @pony, I could bring you down a bit of calcium chloride (aka pickle crisp) for you to try. I used it for my pickles last year and plan on pickles sweet banana peppers this year. |
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Post by Deleted on May 16, 2015 22:09:31 GMT
I pretty much follow the basic "vinegar/water" recipe, but like to add a little garlic and onion. oldmania, do the peppers last a long time even though you only simmer? I prefer crunchy to mushy. @pony, I could bring you down a bit of calcium chloride (aka pickle crisp) for you to try. I used it for my pickles last year and plan on pickles sweet banana peppers this year. Actually, I only just came across a couple containers of pickle crisp. Coincidence?  |
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Post by Deleted on May 16, 2015 23:10:57 GMT
The pickle crisp didn't seem to make my pickled banana crispy, they are just as limp and soggy (?) as if I hadn't used any at all. Maybe I should try simmering rather than boiling next time?
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