This year is a bit strange. Spring was really cool, the weather didn't heat up until later June, no wonder a local weatherman called it Junurary. But finally, tomatoes are turninig and peppers are ripening and gardens are filled with all sorts of vegetables. After I did all I can with the peppers-eating, selling and giving away, time to thinking about canning them. After talking to a lot of people in our local Farmer's Market, here are a few recipes I am going to try:
JALAPENO PEPPER PICKLES 1 (Mexican Style):
Pickled jalapeno peppers
Veggies: Jalapeno peppers, carrots (I grew them too :) ) and onions. Brine: 2 C. white vinegar, 2 C. water, 1/2 C. kosher salt, 2 T. sugar and 2 T. vegetable oil, add a pinch of dried Mexican oregano ( not the same a...s regular oregano, you can buy them at the Mexican spice rack). Place all ingredients in a large pot and bring to a boil. Pack veggies in cleaned canning jars, and pour hot liquid in jars. Seal and let cool. Place in refrigerator. Keep for up to a month. You can also seal it with water bath like you would with regular pickled.
JALAPENO PEPPER PICKLES 2:
Wash peppers and drain. Pack peppers tightly in jars for every cup of vinegar used: 1/4 c. olive oil 1 tsp. salt 1 tsp. pickling spice
Heat mixture to boiling. Pour over peppers so they are well covered. Seal jars and process 10 minutes in hot water bath. Note: It takes about 2 cups of mixture per quart.