8/1/2021 – Another good harvest of Jalasco Jalapenos and a few others were pickled in the same brine used with Peppercinos last week and that was very similar to the jalapenos the week before. The taste test of the peppercinos, just before these pickling, found they have a good flavor and some crispness, although since they are thinner, they were not as crisp as the Jalapenos of 7/11/2021. As of 9/15/2021, this prep has been enjoyed at least three times. The peppers have a good flavor without being too hot and, most importantly, they are crunchy.
As today’s pile of stemmed and rough chopped peppers filled a ½-gallon and a 1-quart jar the brine below includes an additional 1 cup of water and 1/2 cup of vinegar to fill both jars. As it was simmered for 30 minutes, I expect the seasonings for the 6 cups of water+vinegar will adequately season the additional liquid.
Also, note that the vinegar to water ratio in this pickling is 1½:1 rather than 1:1 of the past picklings. The plan is to increase the acidity so they are safe in the refrigerator longer.
- 3 cups water
- 4½ cups white vinegar
- 1½ tablespoon sugar
- 2 tablespoons pickling salt. That is not 50% more as the pickling salt is a fine grind not like Kosher salt.
- about 6 dried bay leaves about 2 inches long
- 1½ tablespoon whole coriander seeds
- 1½ tablespoon black peppercorns
Let the brine cool for about 10 minutes with the lid off after the 30-minute simmer. Heated the jars under the hot tap water to pre-condition them before pouring in the very hot brine. Poured the brine into the pepper-filled jar. Ladled in most of the coriander seeds and black peppercorns that were in the brine pot. Pushed a table knife down on all four sides to release any bubbles. Topped them off. There was only a little brine left.
Once cooled they were put into the refrigerator capped with a canning ring and lid to be eaten soon.
Note to Guests – This was not a pickling process where they can be stored without being refrigerated.