Canning is something new to me and I am glad I got introduced to it by my friends Scott and Tanis. We used to make salsa and pickles and can them for later. Once you taste the home-made pickles, you will not be going back to the store bought ones. It tastes great and is easy to make too, so why not try it at home.
As with anything new, I was skeptical and nervous before my first canning experience. But, it all turned out OK and all the jars sealed with no problem. Remember to sterilize the jars before using and also place the filled jars in the boiling water for the time mentioned. You can reuse the jars and the bands, but you have to buy new lids for canning. Compared to the traditional Indian pickles, these are a breeze to make and you will surely love it. Off to the recipe. Recipe from my friend Tanis.
Easy pickled jalapenos.
- For Brine
- water - 4 cups
- vinegar - 2 cups (5% acidity)
- pickling salt - 1/3 cup
- Spices per Pint Jar
- dill seed - 1/2 tsp
- garlic - 1/8 tsp (minced)
- For Pickle
- jalapeno - as needed - cut into thin slices
Wash and slice the jalapenos thinly. Prepare the brine solution by bringing water, vinegar and pickling salt to a boil and simmer.
Sterilize the mason jars and lids and pack jalapenos into each jar tightly. To each jar add the spices (dill seed and garlic). Fill to 1/4" head space with hot brine that is simmering.
Place the covered jars in boiling water and process for 12 minutes. Allow to cool and check for seals. (Refer to notes.)
1. For the amount given for brine, we were able to fill 5 pint jars. (We had a little brine left over).
2. Checking for seals: The center of the lids get pushed in when sealed. So, if the center is wobbly when pressed, it is not sealed. All of ours were sealed within 30 minutes. You will hear a "pop" sound when the jar seals.
3. Canned stuff stay good for a long time. We have had our canned salsa and pickles stay for more than 2 years. Of course, you have to finish it within a reasonable amount of time once the jar is opened.
4. After filling the jar, wipe the top with a towel and then close with lid and band.
1 year ago: Hummus wrap with vegetables.
2 years ago: Tomato Kuruma
1. Jalapenos washed and ready.2. Slice them into thin slices. I used a mandolin slicer.3. Take water, vinegar and pickling salt in a vessel and bring to a boil. Simmer.4. Bring water to a boil and sterilize the mason jars and lids for about 10 minutes. Remove carefully from boiling water using tongs. You do not have to sterilize the bands.5. Pack the jalapenos into the jar. Add garlic and dill seeds.6. Fill to 1/4" head space with hot brine that is simmering.7. In a few minutes you will start to see the jalapenos change color while the brine works its magic. 8. Cover the jars and place in boiling water and process for 12 minutes. Once cooled, check for seals. (Refer to notes).9. This is the kit that I bought for canning and it was very useful.
Pickles ready for the year.