Here’s a quick way to preserve jalapeño peppers. Great for topping nachos, salads, in sandwiches, etc.
3/4 cup distilled white vinegar
3/4 cup water
1 garlic clove, crushed
3 T white sugar
1 T kosher salt
10 jalapeños, sliced into rings – use gloves to chop or you’ll regret it later when you take out your contact lenses.
Pour all ingredients except peppers into a small pot. Once mixture boils, stir in jalapeños and remove from heat. Let sit for ten minutes and watch the color turn before your very eyes.
Use tongs or a slotted spoon to transfer jalapeños to a pint size mason jar and cover with vinegar mixture. Bottle it up, and enjoy topping your food with a kick for the next month or so.
Here is Part 1 of my 2 preserving projects from this rainy day. This recipe is another great one from Sherri Brooks Vinton’s book: Put ’em Up!
I also made an addicting jalapeño jelly this afternoon, and I will post that one next.
- 2 pounds beets
- 1 cup distilled white vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tablespoon salt
- 1 tablespoon cumin seed
- 1/4 teaspoon whole cloves
- Preheat oven to 375 degrees. Wrap the beets individually in foil and arrange on a single layer on baking sheets. Roast until tender when pierced with a knife, 45 minutes to 1 hour. Use a wad of paper towels to a paring knife to take the skins off. Cut the beets in half and then into 1/4-inch slices.
- Combine the vinegar, water, sugar, and salt in a medium saucepan, and bring to a boil. Stir to dissolve the sugar and salt, and then remove from the heat.
- Pack the beets into 3 clean, hot pint pars, arranging them snugly but with enough room for the brine to circulate. Divide the cumin seed and cloves among the jars. Pour the hot brine over the beets to cover by 1/2 inch. Leave 1/2 inch headspace between the top of the liquid and the lid.
- Cool, cover, and store in the refrigerator for up to three weeks.
If you want to can the beets, process for 30 minutes. They should be good for up to one year.