8/13/2019 – Today we pulled up the serrano and jalapeno pepper plants in the garden to get ready for the fall garden. We picked the peppers off the bushes and ended up with about 3 gallons.
5/31/2020 – The jars have been in the back of the small pantry for months. Tried them and found them very mild, a bit soft but not too hot like the fermented ones. Adding more crisping agent would hopefully fix that and provide a really good pickled jalapeno.
Note: As the last ones preserved whole by fermenting were too hot for us, we sliced these in half, then used a gloved finger to scrape out most of the seeds and connecting membranes. Then, pickle them in a boiling water bath. Followed, to some extent, the recipe at the Ball Canning web site here. We used their exact vinegar:water ratio.
- Stemmed, sliced and deseeded enough jalapenos to fill 4 pint jars. Stemmed enough serranos to fill a quart jar.
- Mixed 3 parts vinegar (5% acidity) to 1 part water
- 1 large clove garlic, crushed for each jar
- 1/4 tsp per pint and 1/2 tsp per quart of Mrs. Wages Xtra Crunch. This is twice the minimum on the jar. [But, still came out soft, so use more.]
- Packed peppers into jars leaving 1/2 inch headspace. Added pickle crisp to each jar.
- Filled with water a pint jar with peppers then measured the water to know how much water+vinegar would be needed. Did the same for the quart of serranos to prepare only the amount needed and to be sure we would have enough.
- Combined vinegar, water, and crushed garlic cloves in a large saucepot. Bring mixture to a boil; reduce heat and simmered until big pot boiled.
- Ladle hot liquid over peppers, leaving 1/2 inch headspace. Remove air bubbles.
- Processed 10 minutes submerged in a large pot of boiling water.