We have four jalapeno plants this year. Two planted in containers and two planted where are raised bed used to be. All of these pepper plants are producing way more peppers than we can possibly eat. So, we decided to try some quick pickling recipes.
We had three recipes to try, but only two saucepans. So we tried two recipes in two batches producing to pints of pickled peppers. Relatively easy and didn’t take long at all. We wore latex gloves, however, while slicing and handling the jalapenos.
The first recipe we tried came from Chili Pepper Madness and was simply called Pickled Jalapenos. We found the second recipe “Quick 10 Minute Pickled Jalapeno” at Gimme Delicious. Both of these batches will last several weeks in the refrigerator. We did not want to go through the hot and humid process of pressure canning, so this was an acceptable alternative.
We sliced a dozen plus a few more to split between the two recipes. It didn’t take long at all to get the first batch of water, vinegar and spices boiling, followed quickly by the other one. As soon as you put the jalapenos in the boiling brine, you give it a quick stir, pull it off the heat and let it cool for five to eight minutes. Then we transferred peppers to the pint jars and poured the brine until it covered them.
Depending on which of these two recipes we like best, we may do a double or triple batch to share with family, friends and neighbors. We’re letting the pint jars rest in the fridge for a few days to infuse the flavors of the brine in the jalapeno slices. We’ll let you know which one wins the taste test in a future blog post.
