Fall is all about preserving Summer! Thus far, I have harvested the remainder of my tomatoes and canned pasta sauce, harvested my cucumbers and made the best refrigerator pickles ever and now I've finished canning the last of my jalapeños and habaneros from the garden. For those of you who are in need of a little extra spice in your life, this recipe is for you!
Here's what you need:
4 cups white vinegar
1 1/3 cups water
1/4 cup sugar
1 1/2 tsp. salt
1 1/2 lbs. Chiles cut into slices
8 garlic cloves
After washing your lids and jars, you need to sterilize them. I used my 1/5 liter Weck jars, saved after my apidae Weck candle had burnt down. Put jars and lids in a pot with enough water to cover by 2 inches. Boil for ten minutes. The rubber canning inserts should be boiled for about three minutes.
While the jars are cooking, you can get the pickling liquid ready. Bring vinegar, water, sugar and salt to a boil in a non-reactive saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered for 5 minutes.
Drain jars upside down on a clean kitchen towel for one minute, then invert. I use tongs to remove the jars from the hot water. Tightly pack the jars with sliced chiles and add one garlic clove to each jar. Fill jars with the pickling liquid, leaving 1/4 inch space at top. Attach the rubber insert, glass lid and two metal clips.
Place the filled jars on a canning rack in a large pot (I use my vegetable steamer insert). Add enough water to cover by 2 inches. Bring to a boil. Boil the chiles, covered for ten minutes. Transfer jars with tongs to a kitchen towel to cool. The jars will seal as they cool. After 12 to 24 hours of cooling, remove the clamps and if the glass lid stays on, you've got a good seal!
These pickled chiles keep for about 6 months in a cool dry dark place.
Bon appetit! Have you canned anything this season? I'd love to hear your stories.