After today's harvest from my backyard raised bed garden I decided to put up some refrigerator pickled peppers for my Son. I'm a wuss when it comes to all peppers but my Son and oldest Granddaughter eat peppers like candy. As with the Claussen-style Garlic & Dill Knockoff Pickles I put up the other day I morphed a half dozen recipes into one. I harvested enough Jalapeno peppers for 2 pint jars.
Brine: Makes enough for 4 Pint Jars
- 2¼ cups of Apple Cider vinegar
- 2¼ cups of filtered water
Spices for each Pint Jar:
- ½ tsp Pickling & Canning Salt
- ½ tsp whole Peppercorn Medley
- ¼ tsp whole Cumin seeds
- ¼ tsp whole Coriander seeds
- 1 Bay Leaf
- 1 whole Garlic clove - or more to taste
Directions: MAKE sure to wear gloves when handling Jalapeno Peppers!
- Sterilize pint jars & lids according to standard canning procedures
- Discard stem ends and slice jalapenos into ⅛" rounds
- Add all spices to each pint jar
- Heat Brine until just before it starts to boil
- Pack each pint jar with sliced jalapenos
- Pour hot brine into each jar, leaving ½" head room
- Add jar lids and rings, making them "finger tight"
- I tightened the lids and shook/turned upside down to mix spices - then loosened to "finger tight"
- Allow jars to cool to room temperature
- Store in refrigerator and allow to marinade at least 3 days before eating
- Good for several months
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