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pickled jalapeno pepper rings
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Posted by cinsay z5 OH (My Page) on Thu, Jul 2, 09 at 23:46
| Hi All,
I could use some advice. I'd like to make pickled hot pepper rings like you can get in the store. I made the hot peppers listed in the BBB last year and they were great but cutting the peppers into 1 inch pieces per the directions (which translated into 1 inch thick rings) were a little too large for our sandwiches. Could I cut them into about 1/4 inch rings? I also didn't quite have the same ratio of pepper types as the recipe. Is that important?
The recipe is recreated below:
1 and 1/2 lbs. banana peppers
1 lb. jalapeno peppers
1/4 lb. serrano peppers
6 cups vinegar
2 cups water
3 cloves garlic (crushed)
Leave peppers whole or cut into 1 inch pieces. Combine vinegar, water & garlic in a large sauce pot - heat to boiling and simmer 5 min. Discard garlic. Raw pack the peppers into hot jars leaving 1/4 inch headspace. Ladle hot liquid over peppers (1/4 inch headspace). Remove airbubbles and process according to directions. For my altitude that would be about 15 min.
Your comments are much appreciated.
Cindy |
Follow-Up Postings:
RE: pickled jalapeno pepper rings
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| You can change the pepper ratios as long as the total weight of all the varieties doesn't exceed the original. I don't see any harm in slicing the peppers more thinly as long as you pack the slices loosely in the jars and make sure there's plenty of brine around them. Tight packing where the slices pile on each other and form a dense mass would be a problem. You may need to make additional pickling solution. That's often an issue with pickles. Carol |
RE: pickled jalapeno pepper rings
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| 1 inch pieces per the directions (which translated into 1 inch thick rings) Try lengthwise slices instead. Easier and we think it works better as you don't over-pack the jars as you might do with rings. We change the type of peppers too (more banana, less jalapeno) but as long as you keep the same measured total amounts (never more) you are fine. Dave |
RE: pickled jalapeno pepper rings
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I'm growing jalapeno peppers for the first time this year (mostly for salsa) but this would be a great solution for what looks like a record crop in my little backyard garden! I'm curious what kind of gloves you all wear to chop your jalapenos. I got seriously burned last year chopping poblanos (what was I thinking?)
TIA, Cathy, intensively gardening in Washington, DC |
RE: pickled jalapeno pepper rings
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| If I don't have gloves, I slip my hands in some plastic grocery bags, and wear them like mittens. You have to be extra careful because you lose some dexterity, but if you find yourself without a glove in the house, and hot peppers to chop, they wok in a pinch. Powder free latex gloves work good. Occasionally I will see them in the cleaning isle of the grocery store. |
RE: pickled jalapeno pepper rings
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| I use powder-free textured latex exam gloves. They're sold by the box in most pharmacies (Costco carries them too) and they come in sizes, which I prefer as my hands are small. This is a fairly inexpensive option. Carol |
RE: pickled jalapeno pepper rings
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| There is also the good old trusty Playtex gloves that are used byr people who hate dish washing. |
tough-skinned peppers
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| Cindy, did you remove the skins before cutting them? So many recipes for peppers seem to call for this step for "touch-skinned" peppers, but I'm never sure which peppers are considered "tough-skinned." |
RE: pickled jalapeno pepper rings
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| Thank you everyone for your comments and suggestions. I've been away for a couple of days so I'm sorry I didn't get back to you sooner. I usually don't wear gloves unless I'm working with habenaros (spelling?). Then I put the hand that will hold the pepper in a small sandwich baggie. I haven't had too much trouble with my hands burning or touching my eyes. It may be a hold over from when I was a chemist that I don't touch my face often when I'm working in the kitchen/lab. I'm sure one bad incident will probably change my mind in the future but so far I'm risking it. I'm not sure about tough skinned peppers either. I've tried to use the recipes so far that do not require taking the skins off the peppers because that seems like a lot of work and I'm lazy. I don't mind eating the skins if the pepper pieces aren't too big. Thanks again everyone for replying to my questions. ~Cindy |
RE: pickled jalapeno pepper rings
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| I take the skin off peppers only when I roast them for marinated peppers. An easy way to slice hot peppers into rings is to use an electric knife. You still need the gloves though. Hold the pepper by the stem and keep the knife running between slices and leave 1/2 inch stem and discard. |
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