It’s pepper season around here. Together, my harvest of jalapeños and habaneros looked to me like enough for a batch of five pints. I’ve been canning for a few seasons now, and I’ve found that what works for me is to keep my canning recipes simple and easy. If it’s not too big a chunk out of my day to accomplish the task, then I am much more likely to take it on. So, here’s a fifteen second video on how to pickle peppers and get on with your day.
I used the littlest jars I have for the habaneros, because a tiny bit of habanero creates a lot of heat. I’m not sure how I’m going to use them yet. I never grew habaneros before. My favorite use for the pickled jalapeños is to put them on home made pizza.
Pickled Jalapeño and Habanero Peppers
Ingredients:
For each 1 pint jar of sliced peppers you will need,
- a garlic clove
- a teaspoon of pickling salt
- a teaspoon of sugar
- a half teaspoon of oil. (I use olive oil.)
- equal parts vinegar and water, enough to cover your sliced peppers and leave half an inch headspace at the top of your jars.
Heat your vinegar and water mixture to just below boiling. Use clean jars, and make sure they are covered by at least an inch of boiling water when you place your jars in your boiling water pot. For every thousand feet of altitude add an extra minute to the boiling time.
