With harvest season well under way, a particular nursery rhyme goes through my head as I begin to fill my basket with a particular type of produce. I will give you a hint using the words of Mother Goose:
“Peter Piper picked a peck of pickled peppers.
A peck of pickled peppers Peter Piper picked.
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers that Peter Piper picked”?
Yes, we are harvesting some of our hot peppers. Specifically jalapeños, which are my husband’s favorite when it is canning season. In fact, he rolls up his sleeves, gets out the water bath canner, mason jars, and takes over canning duty for these little green beauties.
The recipe is based on the Ball Blue Book Guide to Preserving (their Hot Pepper recipe). But darling husband made a few changes based on what he likes. Without further ado, here is HIS recipe.
Pickled Jalapeño Peppers
- 5 lbs. jalapeños
- 10 C. white vinegar
- 2 C. apple cider vinegar
- 4 C. water
- 6 large garlic cloves, crushed
- 10 large garlic cloves, whole (or one large clove per pint jar used)
Wash peppers to remove any dirt or grit. Remove stem end. Slice jalapeños into 1/4″ rings and set aside. In a large pan combine vinegars, water, and crushed garlic. Bring to a boil, then reduce heat and simmer for 5 minutes. Discard the crushed garlic. Pack the jalapeño rings into hot pint jars and place 1 large whole clove of garlic on top, leaving 1/2″ headspace. Ladle the hot vinegar/water mixture into jars. Remove air bubbles from jars. Place lid and rim (2 piece caps) on each jar. Process 10 minutes in a boiling water bath canner. Remove jars from canner and wait for the ‘ping’. This makes 10 pints.
These pickles are great on homemade nachos and have much more flavor than the store-bought variety. They are also a great topper for burgers, hot dogs, brats, or even placed inside a grilled cheese sandwich.
No matter how you slice it, they are one spicy pickle!