About this blog...

Food has been an important part of my life for as long as I can remember. Food and the festivities surrounding its arrival to the table has always been a focal point in our family. For many years I have been amassing the cookbooks, recipe cards, cooking journals, diaries, manuscripts and clipping files of our once extensive family.

Personally, I’ve been professionally involved with food for over 40 years in numerous and varied culinary capacities across the country so I also have the collected stories, as well as current and on-going food-related experiences from my own life I’d like to share.

My idea has long been that someday I would bring all of this marvelous raw material together into a culinary journey through our family’s heritage. This journal is the beginnings of that journey.

Wednesday, November 3, 2010

Pickled Peppers

Peter Piper picked a peck* of pickled peppers,

A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where's the peck of pickled peppers Peter Piper picked?
[An English language nursery rhyme and well-known tongue twister]

*A peck is a unit of dry volume equivalent to 2 gallons (8 dry quarts or 16 dry pints). Four pecks make a bushel.
The hard frost warning we noticed a few days ago got us back out to the garden just time for one last harvest session before everything was done for the year. Included in the bounty was about 1/2 bushel of jalapeno peppers.  
That would be TWO pecks of peppers, Peter!

 The Harvest

Today we processed the jalapenos and ended up with 14 quarts of pickled nacho-slices to add to the 15 quarts we'd processed earlier this fall and another 6 quarts of whole jalapenos.  That's a ridiculous amount of pickled peppers, but I bet we come close to running out by next year's harvest time.
Some of the season's bounty
 My process is simple and, because I never know how many peppers I'm going to be harvesting on any given day, my recipe is by-the-quart.

B M R Pickled JalapeƱos

20 Each (approx)  Jalapeno Peppers, Whole, Cleaned and Slit or Sliced

1/2  Each                  Carrot, Sliced

1teaspoon               Dry Chop Garlic

1 Tablespoon          Dry Chop Onion

1 1/2 tablespoons  Salt

1 Cp (approx)         Water

1 Cp (approx)         White, Distilled Vinegar

1.    Pack the quart jar(s) half full of peppers

2.    Add the carrot slices.

3.    Measure the garlic, onion and salt into the jar(s)

4.    Pack the jar(s) full with the remaining peppers.

5.    Fill each jar 1/2 way with vinegar

6.    Fill the rest of the way (to within 1/2" of the top) with water. For whole peppers, poke around to dislodge air bubbles.

7.    Seal loosely with lids and rings

8.    Process in boiling water bath to the shoulder of the jars for 6-7 minutes

9.    Cool.  Make sure lids 'pop"

10.  Store in a cool dark place

Yield: 1 quart

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