Recently I made a batch of pickled peppers for my pepper loving family.
I used Lucy Norris's recipe here with some modifications.
For the brine I used
1 cup of water
3 cups of vinegar
1 tsp. cumin
1 Tbsp. kosher salt
Brought to a boil in a stainless steel saucepan so the salt dissolved.
I packed my jars with
1.5 lbs green jalapenos cut into rings
half of a large red onion sliced thin- mix these two.
In each jar:
1 head dill
1 cloves garlic
1/16 tsp. Ball's Pickle Crisp (a calcium chloride additive to make pickles crunchier)
Pour the brine over the packed jars leaving 1/4 inch head room.
Packed in half pint jars and processed for 10 minutes. Makes approximately 6 half pint jars. The basket in the Ball Home Canning Discovery Kit set will hold 5 half pint jars.
One jar I put into the fridge. The other half was processed.
The Pickle Crisp made the fridge jar super crispy. Even the thin onions snapped when bit. The processed jars weren't as crispy.
Because of the cumin and garlic,it has a definite taco-ish flavor. These would be wonderful in omelets or quesadillas.
Since I'm a complete wimp when it comes to spicy, I tried bits of the onions. For less spicy pickles, you can remove the seeds from the peppers. I didn't because other than me, my family loves spicy.
The pickles are a hit. I think today I'll do some refrigerated pickled green beans with the pickle crisp and see if they get crispy.