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Friday, February 25, 2011

Pickeled Japalenos

Spring is a month away! Can you smell it in the air?

Here where I'm at, it's been in the low 50's as daytime highs for the past month but in the 20's at night...I'm waiting for warmer night time weather before I plant.
I usually plant some seeds in small biodegradable pots a week before spring. I place them in a sunny spot in my house and wait. After about two weeks I plant them outside. I usually start out with beans, bell peppers, peas, and jalapenos.

I am sharing my canned pickle jalapenos recipe with you guys:



Using fresh jalapeno peppers, blanch peppers for 3 minutes in boiling water. To prevent collapsing, puncture each pepper 3-4 times with a toothpick. Add the following ingredients to a pint jar packed with the blanched peppers before cooling occurs.

1/4 medium-sized garlic clove, diced
1/4 teaspoon of onion flakes
1 small or medium bay leaf
1/6 teaspoon of ground oregano
1/6 teaspoon of thyme leaf (not seed)
1/8 teaspoon of marjoram
1 tablespoon of vegetable oil (olive, sesame, and corn oil will work)

The boiling brine solution is prepared as follows:

Mix together:

3 tablespoons sugar
9 tablespoons salt
2 pints water
2 pints vinegar (5 percent)

Close the containers and process 10 minutes in boiling water, then cool.

Note: Jalapenos must be hot when brine solution is added. The addition of carrot slices adds color to the product.