Jalapeños - Time to start canning!

The peppers are doing great this year, and it is time to start making some pickled Jalapeños to keep us this winter.

Scorpio Rising wrote:Must post recipe!!!  Love Jalapeño pppers!

My recipe is really, really simple, SR!

2 qt Sliced Jalapeno Peppers
3 Cups White Vinegar
3 Cups Water 
1 1/2 Tsp Non-Iodized Salt
5 Cloves Garlic, Minced
1 Tbsp Black Peppercorns

Sterilize pint jars & lids.

Place Vinegar, Water, Salt, Garlic, and Peppercorns in glass or other non-metal pot, and heat over high heat until a rolling boil starts. Add Peppers, and lightly stir until liquid again begins to boil. As soon as peppers reach rolling boil, turn off burner, and use slotted spoon to place peppers, garlic, and peppercorns in jars, and then use ladle to completely cover peppers with water/vinegar liquid. Wipe jar rims, and seal jars with lid & band. Tighten lid on jar and process in hot water bath. After removing from hot water bath, allow jars to cool and seal.  (Note: Always ensure there is an equal amount of vinegar to water, or more vinegar than water, but never less vinegar than water!)

Those look good. Does pickling them reduce some of their heat?

I have 12 jalapenos ready to try making poppers. I found a recipe for baking instead of deep frying for reduced calories. I'm planning to try them on my kiddies tomorrow.

You'll love them, Sanderson!  We make poppers in the air fryer, so the only calories are the cream cheese filling & the bacon wrapping....  

The jalapeno poppers turned out a success.  The recipe makes 24 for 4 servings.  



https://www.allrecipes.com/recipe/240785/baked-jalapeno-poppers/

400*F, baked for 20 minutes

12 Jalapenos, split length-wise, remove seeds and membranes.
Mix 2 oz. of soft cream cheese and 2 oz. of fine shredded sharp cheddar cheese.
Fill pepper halves and top with 1/4 cup of panko (or plain bread crumbs)

My notes:  Wear gloves when prepping the peppers.  If you have a doggie-vacuum cleaner, keep them out of the kitchen until you have found all the seeds that escaped!  I used olive oil for the baking pan instead of Pam, and sprinkled some extra bread crumbs on the bottom.  Extra crunch.  I should have taken them out of the hot pan right away because folks couldn't wait for them to slowly cool. The cream cheese my husband bought was lower fat and it worked fine.

Jalapeno have just the right amount of hotness for poppers without sending one to the ER. I prep and freeze the poblamos in tiny vacuum bags for winter use in chicken soup/casserole.

I'm curious how you eat the pickled jalapenos.  Do you substitute them for pickles on hamburgers and sandwiches?

I made a full cookie sheet of more poppers last week.  I over-stuffed them and they overflowed when baked. I only managed to get half of them vacuum sealed for the freezer.  You can probably guess what happened the the rest.  

sanderson wrote:I'm curious how you eat the pickled jalapenos.  Do you substitute them for pickles on hamburgers and sandwiches?

I don't use them as substitutes, but in addition to.  The Cowboy Candy pickled Jalapenos I eat right out of the jar, just like the candy they are!  The pickled Jalapenos I place on hamburgers, grilled cheese sandwiches, etc., and I dice them up to use in scrambled eggs, chip dip, etc.

You are doing better than me in getting some of those poppers in the freezer - mine never seem to make it there! 

I made another cookie sheet worth of poppers. This time about 80% made it into the Food Saver bags for the freezer. I've got to try the Cowboy Candy, next.