by Bennett Kalafut

Created on: November 10, 2009

Jalapeno pepper plants put forth a high yield over a long growing season and can in all but the worst years easily produce more peppers than a single person or family can use as they come. Many hot peppers-cayenne, ancho, and pasilla, to name a few-can simply be dried, but the thick flesh of the jalapeno limits its usefulness as a dried pepper.

Pickling is a common alternative, and known as "jalapenos en escabeche" it is traditional. Pickled jalapenos are a common condiment-the jalapeno pepper rings often served with ballpark nachos are pickled-and can be used in place of fresh jalapenos to add heat and pepper flavor to a dish as long as the recipe is adjusted to account for the vinegar.

The simplest way to prepare pickled jalapenos is in the refrigerator, but for long keeping, pickled jalapenos can also be canned in a hot water bath. One refrigerator pickle recipe and two canned pickle recipes (based on current USDA guidelines) follow:

REFRIGERATOR JALAPENO PICKLES

Ingredients: Jalapeno peppers, garlic (optional), onion (optional), vinegar, sea salt or canning salt

Method:

1. Peppers can be either left whole, cut into rings with the slicing disk of a food processor, or have their tops removed. If leaving whole, cut slits into the pepper lengthwise to allow vinegar to enter.

2. Pack the peppers into a Mason jar or swingtop jar, layering with garlic cloves and chopped onion if desired.

3. Mix one teaspoon of salt with each cup of vinegar being used. The total amount will depend on the size of the jar and how tight the peppers are packed. Heat salt-vinegar solution to a simmer and pour over peppers. Close the jar and store in the refrigerator.

CANNED WHOLE PICKLED JALAPENOS

The USDA recipe, but with jalapenos only, and with an extra teaspoon of salt in place of the sugar. Scale it downward in size by keeping the brine proportions the same. This can also be turned into a mixed-pickle recipe by adding garlic, onion, carrot, and bell pepper; a hot carrots mix is especially good if seasoned with a bit of cilantro.

Ingredients: 7 lbs jalapeno peppers, 5 cups vinegar (5% acidity), 1 cup water, 5 tsp canning, sea, or kosher salt,

Procedure:

(1) Either cut the jalapenos in half, remove their tops, or slit them deeply, three or four times per pepper, so vinegar can penetrate to the inside of the fruit.

(2) Pack the peppers into pint jars. Add garlic or other seasonings if you like.

(3) Mix the vinegar, water, and salt and heat to a boil.

(4) Pour the brine over the peppers

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