I've come home with gobs of jalepenos recently. One way to savor their summer heat into the fall is through pickling. This recipe is quick, easy and perfect on tacos, sandwiches, pizzas, salads or a piece of toast with melted Coppinger cheese.
10-12 large jalepenos, sliced into 1/4-1/8" rounds
1 c. cider vinegar
1 c. water
1/4 c. evaporated cane sugar
1 T. kosher salt
Bring the vinegar, water, sugar and salt to a boil, stirring to dissolve. Remove from the heat to cool slightly. Meanwhile divide the sliced peppers into sterilized canning jars. Place the jars in a rimmed dish and pour the slightly cooled vinegar mixture over the peppers, filling each jar to the rim. Cool for ten minutes then allow to cool completely before sealing the jars in a water bath or refrigerating. These will keep for a couple of weeks or more in the refrigerator.
Makes 2.5-3 c.
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