- Dennis S Aug 30, 2005 08:10 AM
I've now got a bumper crop of jalapenos from the garden. I think I remember my mom just putting them in a jar with vinegar so that we could use them over the fall and winter. Any suggestions, thoughts, etc on this or anything similar? Can I chop and freeze?
I make these as gifts each year. However I also keep a few on hand for us. They can be stored, unrefrigerated, indefinitely and once opened will keep in the fridge for weeks.
3 cups apple cider vinegar
2 tablespoons orange blossom honey (any kind will work I just prefer orange blossom)
2 tbs olive oil
2 tbs pickling spice
2 tsp salt
2 pounds jalapenos
4 garlic cloves, peeled and smashed
12 whole peppercorns
Prepare four 1 pint mason jars according to manufacturer's directions. Mix vinegar, honey, oil, pickling spice and salt in a non-metal sauce pan and then bring the mixture just to a boil over high heat. Reduce the heat to the lowest setting and then slowly simmer while you pack the jars with the rest of the ingredients. Each jar should include equal amounts of peppers, garlic and peppercorns. Pour the liquid over the peppers, up to a approx a 1/2 inch of the top of the jar. Process the jars in a water bath for at least 10 minutes. Store the pickled peppers in a cool, dark place for at least one week before eating them. Once opened keep refrigerated and they last for weeks.
For something easier you can try the basic recipe I first used. You don't need the last water-bath/boiling step so it is very easy. Link below
(1) you can just throw them in a bag in the freezer and they will keep well - no need to cut up and much easier to chop and seed when frozen.
(2) I highly recommend the recipe in Rick Bayless's book for pickled jalapenos with onions, garlic, herbs and carrots - it just adds wonderful flavor as an add-on to burritos, tacos etc - much better than simple salty- vinegary pickled jalapenos.
Pickled is great - Bayless recipe is great
Something else you could do is char a bunch of them on the grill (or in the oven), rub off the skin, remove the seeds, cut them into strips and jar them covered with olive oil and sliced/diced raw garlic. They keep for awhile - although not as long as pickled - and are great on burgers, sandwiches etc.