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A Spicy Pickle: Jalapeños!

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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.

urbanoveralls.netwashing jalapeños

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.

urbanoveralls.nethot pack jalapeños

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!

 

 

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Filed Under: Homestead Recipes, Preserving

Reader Interactions

Comments

  1. quarteracrelifestyle says

    September 26, 2014 at 10:59 am

    Oooh, these look good!

    Reply
    • urbanoveralls says

      September 26, 2014 at 2:18 pm

      I think my husband would eat these at every meal. 🙂 They are tasty and always make an appearance on our homemade nachos.

      Reply
  2. Kelly says

    September 27, 2014 at 9:05 am

    I’ve never canned jalapenos, but I’d love to. Pinning this to my food preservation board.

    Reply
    • urbanoveralls says

      September 27, 2014 at 10:45 am

      They are very easy to can and have such a great spicy flavor. Enjoy!

      Reply

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Welcome to Urban Overalls

I’m Connie. Growing up on a farm in rural Iowa taught me me many lessons: raising chickens, growing produce, enjoying raw milk, how to cook from scratch using whole foods, canning, mending clothes, and the importance of being someone who gives back to the community.

Now, living in an urban setting, I brought my country ways with me. Join us as Mr. Overalls and I share our adventures, recipes, and how-to in our daily lives on our 1/3 acre slice of heaven near the center of town.

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