Have a prolific pepper crop this year?
Whip up a batch of home-grown specialties with Emily's simple recipes.
Pickled Jalapeno Peppers
3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
½ teaspoon onion powder
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper
- Wearing gloves, remove the stems from the jalapeno peppers. The easiest way to do this is to slice a small disc off the stem-end along with the stem. Discard the stems.
- Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
- In a large cast iron pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
- Add the pepper slices and simmer for 5 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
- Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 5 minutes. Then, using a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick, bamboo skewer or butter knife to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix new, two-piece lids to finger-tip tightness.
- Place jars in a canner, cover with 2 inches of water. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
- Allow to mellow for at least two weeks before eating. Or even better, wait a month. If you can’t wait, I won’t tell!
Pickled Banana Peppers
1/2 pound banana pepper, seeded and sliced/julienned
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
1/4 teaspoon turmeric
1/2 teaspoon kosher salt
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed, celery seed, turmeric and salt to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the hot pickling juice and bring liquid to within ½ inch of the top.
- Be sure the edge of the jar has no juice on it.
- Place jars in a canner, cover with 2 inches of water. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
- Seal jar and allow to sit for 2 weeks before enjoying for optimum pickled flavor.