Skip the store and make your own pickled peppers at home. These easy-peasy pickled Jalapeño & Thai Peppers are delicious!
Course Pickles
Cuisine American
Keyword ACV, apple cider vinegar, canning, Chili Pepper, herbs, Jalapeno, Pickles, Vinegar
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 30People
Calories 20kcal
Ingredients
1Quart SizeGlass Bottle with Canning LidMason Jars are available in Wal-Mart or Target
4CupsChili PeppersDiced. Jalapeño, Thai or other variety of your choice
1CupsDistilled White Vinegar
1CupApple Cider VinegarACV
2CupsFiltered waterTo Mix with Vinegar and ACV
To add to the Mason Jar:
1/2TeaspoonHimalayan Pink Saltor Sea Salt
1/2TeaspoonBlack PepperWhole
1/2TeaspoonCumin SeedsWhole
1/2TeaspoonCoriander SeedsWhole
2WholeBay Leaves
3WholeGarlicCloves, Peeled
Instructions
Wash chili peppers and dry them. Thinly slice chilis into 1/8 inch rounds. Discard stem ends or compost them. Please wear gloves!
Wash one quart sized mason jar and lid in hot soapy water. Rinse well and set aside. In a thick-bottomed dish, gently place the mason jar and the lid and add enough water to cover the bottle. Bring the water (with the bottle and lid) to a boil. This will sterilize the bottle and lid.
At the same time, in a large pan, combine 1 cup distilled white vinegar, 1 cup apple cider vinegar and 2 cups filtered water. Heat to a simmer but do not allow to come to a boil.
Pull the sterilized bottle and the lid using tongs (canning tongs preferred) out. While the bottle is still hot, add salt, pepper corns, cumin seeds, coriander seeds, bay leaf, and garlic to the jar. Add chili slices to the jar, pressing down and compactly packing them. Fill chili peppers leaving 1 inch space on top.
Pour hot vinegar mix into the jar, leaving about 1/2 inch space on top. Insert a chopstick down the sides of the jar and press in towards the center to release any bubbles. Clean the rims of the jar with a damp cloth or paper towel. Screw on the jar lid tightly. In about 15-20 minutes, you will hear a 'pop'; this means the bottle is now sealed.
Let the bottle cool and store it in a cool dry place. So long as the bottle remains sealed, the chili peppers will not go rancid. Once the bottle is open, store in the refrigerator with the vinegar, and use within 2-3 months.
Notes
Versatile in uses, try it in salads, or in tacos or fajitas.*Use organic ingredients wherever possible