Eat This: Pickled Peppers

Each year I grow herbs and peppers in my backyard in containers.  This year, I planted two tiny little jalapeño pepper plants I bought from the Home Depot back in March.  I think I paid $1.50 for each and by September they are 3.5 feet tall and producing lots of peppers.

I leave them on the plant until they turn red and then harvest and keep in the refrigerator until I have enough. I think they taste better than the green peppers, maybe more mellow?  For this recipe, I used a few large green jalapeños from the market to add some color.  These are definitely not like my Cowboy candy.  These are pickles. Great on a sandwich or as a, well, pickle!

Check em out.




Ingredients

7 Cups of sliced jalapeño peppers
4 Cups apple cider vinegar
1 Cup water
1/2 Cup sugar
1 Tablespoon celery seed (or mustard or both!)
1 Tablespoon kosher salt
1 Tablespoon garlic powder
2 Tablespoons peppercorns
7 Cloves sliced garlic (optional)

Bring your canning water to a boil with the jars and rings.  Place the lids in simmering water but do not boil.  Optionally you can just pack these in jars and refrigerate instead of canning.

Bring all the ingredients, less the peppers to a boil.  You can add just about anything you really like as a flavor.

Put the sliced peppers in sterilized jars.  Fill with the brine to within a half inch of the top.  Use a skewer to release any trapped air.  Top with the lids and secure with the rings.

Process in a boiling water bath, 10 minutes for half pints and 15 minutes for pints.  Follow usual canning and processing guidelines.

These are great when they are ice cold with a beer, atop a burger or nachos.  Definitely your favorite "go to" pickle!