Crunchy Sweet Refrigerator Pickled Jalapeños Food

REFRIGERATOR PICKLED JALAPENO PEPPERS

Steps:

• Using disposable gloves, slice jalapenos, onion, and carrots and place in a large glass jar. Crush garlic and add to jar as well.
• Add water, vinegar, sugar, salt, peppercorns, oregano, and turmeric to a small saucepan set over high heat. Bring to a boil and stir so that sugar and salt are dissolved.
• Once boiling, carefully pour into the jar over the jalapenos/onion/carrots. Let jar sit out to cool down some for about 15-20 minutes, then place the lid on and refrigerate. Keep stored in the refrigerator.

CRUNCHY & SWEET REFRIGERATOR PICKLED JALAPEñOS

Steps:

• Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
• Fill each jar ¾ full of sliced jalapeno slices.
• Pour brine over peppers to within 1/2" of the top.
• Wipe off the rim and put lid and ring on.
• Label jars with the date so you know exactly how long they have been in the refrigerator.
• Store in the fridge. Store in the fridge for at least 24 hours before eating.
• You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
• Be sure to verify that the lids have completely sealed down if storing on the shelf.
• Leave for 1 week or longer (if you can stand it!)
• Enjoy!

CRUNCHY PICKLED JALAPENO RINGS (MADE WITH PICKLING LIME)

Steps:

• Day 1:.
• Wash the peppers in cold water and slice into 1/4" rings.
• In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.
• Day 2:.
• The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.
• Sterilize 6 pint jars by boiling them for 10 minutes.
• Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.
• Place 1 tablespoon of chopped shallots, 1 garlic clove, 1/4 teaspoon dried oregano, 1 bay leaf, and 3 peppercorns in each sterilized pint jar.
• Pack the peppers on top of the seasonings in the jars, leaving 1 inch headspace.
• Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
• Using a bubble freer, chopstick, or plastic knife, remove any air bubbles. Add more brine if necessary, headspace should be 1/2 inch.
• Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
• Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.