Pickled Jalapeno Peppers

September 7, 2009

Wear rubber gloves while working with hot peppers. And absolutely do NOT wipe the sweat from your brow! The gloves will protect you from the very hot pepper oils but if you touch your face with your gloved fingers… you will be burned. Don’t even bother to ask me how I know this, just trust me.

Wash peppers and pack tightly into wide mouthed pint jars, up to about an inch from the top.

Make a solution of:

1 cup vinegar
1/4 cup water
1/4 cup olive oil
1 teaspoon pickling salt
1 tablespoon mixed pickling spices

Bring this to a boil, then pour over the peppers in the pint jars, leaving an inch of head space. Wipe the rims of the jars to remove any trace of the solution, place caps on top, screw bands firmly tight and then process for 10 minutes in a boiling water bath.

This amount of solution will do two pints of peppers.

By Edna | Posted in Pickles, Recipes | Tagged , , , , | Comments (0)

Dilly Beans

September 1, 2009
From Ball Blue Book, circa 1979: (good grief but I’m getting old!)
Dilly Beans, aka Pickled Green Beans
 
2 pounds trimmed green beans
1/4 cup salt
4 heads dill
4 cloves garlic
1 tsp cayenne pepper
2-1/2 cups vinegar
2-1/2 cups water
 
Pack beans, lengthwise into hot jars, leaving 1/4-inch head space. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients and bring to boiling. Pour, boiling hot, over beans, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 4 pints. 
By Edna | Posted in Pickles, Recipes | Tagged , , , , , , , | Comments (0)