I have several pounds of jalapenos that I would like to pickle. I found a couple instructional videos online as well as a few written recipes. My main question is about the pressure cooker. I have been told by some that as long as everything is well sterilized and the brine was brought to a proper boil, there is no need to use the cooker. Is this true? Also, the cooker I have is made for a gas stove. Mine is a flat range electric, so I don't dare use it. Are there any alternatives? The last question is about the recipes themselves. Most of them consist of white vinegar, water and sugar (herbs and garlic optional). I have also read that the sugar will "tame" the jalapenos. I do not want them to be "tamed". Is the sugar absolutely necessary in the process to preserve them, or is it for the taste?
Thanks in advance for anyone who can help. It's much appreciated!
Best answer:
Answer by mtn.camping
I gave this recipe here to someone about 2 years ago and they loved it . Now you do not have to do them whole . You can slice them , just make sure you are wearing gloves when you do that . No do not use sugar unless you are making bread and butter jalapenos . You do not need a pressure cooker for any pickling . The combination of salt and vinegar in your brine when brought to the correct temperature will do what is necessary . I have never used an pressure cooker for pickling . Lets just say I do lot of pickling .
Pickled Jalapenos
1 1/2 lbs. jalapenos
1 quart white vinegar
12 cloves garlic
6 bay leaves
4 tbsp. kosher salt
1 tbsp. black peppercorns
Bring all ingredients to boil . Simmer over low about 15 min. and jalapenos are soft . Remove from heat and steep for 30 min. Discard bay leaves and pour into jars . Let cool to room temperature . The lids will pop when sealed .
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