Hot Hot Hot Pickled Jalapenos

Behold the rich umbers, reds, and
greens of charred and oil packed peppers.

Jalapenos grow strong and spicy this summer. Last week Jorge, my farmer, had a big box of peppers (pick a peck anyone?) out for whomever wanted to deal with them. Hand up, I wanted them. Cool September weekends means canning time for me.

Oil Packed Jalapenos

1 cup water
2 cups apple cider vinegar
1 tsp sea salt
1 tsp sugar
2.5 lbs or about 8-9 cups of whole jalapenos
1 medium onion, chopped coarsely
1 tsp whole seeds coriander
10 cloves garlic, chopped coarsely
1/2 cup plus 6 tsp olive oil
1/4 cup fresh sage leaves, torn
3 tsp bottled lemon juice (for acidity)

Heat water, vinegar, salt, and sugar in a large pot until sugar and salt have dissolved.

Trim stems of jalapenos, and make 2 slits in each pepper. Heat 1/2 cup olive oil in a large skillet over medium heat. Add coriander and onions saute about 3 minutes. Add the jalapenos to the skillet and raise heat to high. Saute, turning until peppers are seared and cracking on a few sides. Lower heat back to medium, and add garlic. Saute for another 5 minutes, stirring. Place the cooked peppers into the cider/vinegar pickling liquid. Reserve the garlic, onions, and coriander for packing in the jars. Heat peppers until boiling. Potentially, this is to get the pickling liquids inside the whole peppers, so less air is trapped inside. Its also easier to fit the peppers into jars once they have been cooked.

Jalapenos saute with garlic, onion, and coriander.
The splatter is dangerously peppery.

The peppers are ready to be canned. Clean and boil six 8 oz mason jars, lids, and bands. Fill each jar with 1 tsp of olive oil, 1/2 tsp lemon juice, and divide the torn sage and sauteed garlic, onions, and coriander seeds among all 6 of the jars. Using a slotted spoon pack the peppers into the jars, pushing down to drive air pockets out. Leave 1 inch of space at the top, and fill with pickling liquids. Make sure edges of the jars are clean, place tops, and screw on the bands. Bring to boil in a large pot (I have a 10 inch stock pot for this purpose) covered in 1 inch (or more) of water. Boil for 15 minutes, remove, cool. You should hear that satisfying *ping!* sound meaning your lids are sealed. Check that the lids are tight, otherwise, consider keeping failed jars in the fridge. I had one failed lid with this batch, a stem found its way between the jar and the lid! Watch those!

If you aren't canning, them refrigerate packed peppers for a week, and then serve as a garnish for whatever you want to be real dang spicy, keeps for a few weeks.