Whole Jalapenos with Honey and Allspice

One Thursday afternoon I found myself walking through the Mount Vernon Farmer’s Market after having looked through Canning for a New Generation and I remembered the recipe for Whole Jalapenos with Honey and Allspice and I knew I needed to try making these delights.  So, I contacted one of the farmers at the market and they were amazing and put together a little box of jalapenos for me.  Because I am essentially the luckiest person in the world some days.  That weekend, among the 25 jars of various canned items, I found these pickled whole jalapenos.

Whole Jalapenos with Honey and Allspice.jpg

Whole Jalapenos with Honey and Allspice

2 1/2 lbs jalapenos
6 c cider vinegar
2 Tbsp kosher salt
2 Tbsp honey
2 cloves garlic
5 small bay leaves
1 tsp whole allspice
1/2 tsp black peppercorns

Slit the chiles almost in half lengthwise from the bottom and set aside.

Prepare for water-bath canning.  Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.

In a nonreactive saucepan, combine the vinegar, 2 cups water, salt, and honey.  Bring just to a boil, stirring to dissolve the salt and honey.

Ladle boiling water from the canning pot into the bowl with the lids.  Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.  Drain the water off the jar lids.

Working quickly, pack the chiles as tightly as possible into the hot jars (flattening them first with your palm if necessary), along with the garlic, bay leaves, and spices, leaving 1 inch headspace at the top.  Ladle the hot vinegar mixture into the jars, leaving 1/2 inch headspace.  Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight.  Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.  Bring to a boil, and boil for 10 minutes to process.  Remove the jars to a folded towel and do not disturb for 12 hours.  After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately.

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