Jalepeno Peppers

[Bugnut]

Does anyone have a recipe for pickled or canned Jalapeno's? I'm really not sure which one I'm looking for but want something like you get at Subway. We have a garden full of these and will be smoking some but looking to use some in another way.

[jjmoney]

Yeah I put up a bunch this year, they were really good. Also made some hot sauce from red jalapenos - super good. PM me if you still want some advice.

[Tenpoint5]

Yeah I put up a bunch this year, they were really good. Also made some hot sauce from red jalapenos - super good. PM me if you still want some advice.

Why don't you post the recipes here for all to try!

[jjmoney]

OK 10.5, you got it.

So first of all you need the best jalapenos you can find. I had a good crop this year and saved the red ones for hot sauce, and pickled the green and blushed ones.

Make a brine. The brine ratio is about 1 cup water to 1 cup 5% vinegar to 1 tablespoon of salt, and add a couple teaspoons of sugar to taste - just enough sugar to tame the vinegar a bit but not so much as to fight with the salt, because nobody wins those fights. Bring it to a simmer. Taste to make sure it is salty enough, with a little sugar, and sharp enough. Adjust salt, vinegar, or sugar if you feel like it. The basic recipe is enough for one 16 oz. jar. Multiply as necessary. When the brine simmers, put a lid on it and shut it off. Don't let it sit there and steam while you do other things.

Meanwhile, clean and slice up the jalapenos and pack into clean 16 oz. jars. Fill to about 3/4" from the top. Don't smush them. Into each jar also add one or two cloves of garlic, a couple peppercorns, a few coriander seeds, and a few mustard seeds. Just small pinches of each.

Fill the jars with the hot vinegar and cap. Let cool and then refrigerate. Doing the peppers this way will not make them mushy like canned jalapenos. They will stay crisp and have a bright flavor. I've had mine in the fridge for about 4 months now and they are still in fine condition. Use anywhere you would use fresh jalapenos. I like them best on tacos. Usually breakfast tacos. Drool.



For the hot sauce, I followed this recipe: http://www.bonappetit.com/recipes/2012/07/master-hot-sauce

I can't say enough about the hot sauce, it is excellent. I used mostly red jalapenos and a few cayennes. It isn't fermented as long as something like Arizona Gunslinger, but it is kind of in that direction. Bright chili flavor, no other stuff to take away the glory from the chillies. I also made some using pure habaneros, but it is so damn hot that it hurts just to look at it. I use it to dope other dishes, just a dash here and there.