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Category Archives: Canning

Candied Jalapenos

My Mr.Picky is one spicy man.  The hotter the better, years ago he tried candied jalapeños on a burger and has craved them since.  He found a recipe from Tasty Kitchen-cowboy candy and hoped for the best.  They turned out better than he hoped.  Tasty kitchen had great directions for canning if mine are too general.Candied Jalapenos

 I tried one with just a few seeds and it was wonderful.  Once he opened the jar, they were gone within a week.  He put them on everything from sandwiches to inside burritos.  These are spicy but with a sweet flavor.  A few of them would do me fine, but Mr.Picky eats them straight out of the jar.

We adjusted the recipe to make about 2 pint jars, and this is the quantities we used.

Candied jalapeño:

(This will yield 2 pint jars)

  • 1 1/2 pounds of jalapeños,sliced with seeds
  • 2/3 cup cider vinegar
  • 1 1/2 cups sugars
  • 1/8 tsp turmeric
  • 1/8 tsp celery seed
  • 1 tsp granulated garlic
  • 1/4 tsp cayenne pepper

Wash and slice jalapeños with the seeds into rings.  Wear gloves during this part to keep from the jalapeño oil getting on your hands.

In a medium pot bring to a boil sugar, vinegar, and spices.  Boil for 5 minutes.candied jalapenos

Add in sliced jalapeños, and boil exactly 4 minutes stirring occasionally.  With a slotted spoon or spider scoop out jalapeño and place in sterilized jars.

candied jalapenos

Bring the sugar mixture back up to a boil and continue to boil another 6 minutes.  Fill each jar with equal parts of liquid, leaving at least 1/2″ head room in each jar.

Wipe jars down and place a clean new lid and seal with a screw band.  Process pints for 10 minutes and remove to cool at least overnight.  Store jars in a cool place for at least two weeks before opening.

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Pickled Dill Carrots

After pickling green beans and pickles last year, I wanted to expand my canning and try something new.  I had tasted a pickled dill carrot at a friend’s house and to be honest with you had never thought to do carrots.  I went searching for pickled carrots and found Dilled Carrots | Cooking Mamas.

As it turns out it is nearly the exact recipe I use for pickles and beans.  They look tasty and can’t wait to update you when I open a jar.  Unfortunately it will take at least 2 weeks before they are ready.

Pickled Dill Carrots:Dill Pickled Carrots

  • 6 cups white vinegar
  • 2 cups water
  • 1/2 cup pickling or canning salt
  • 7 cloves garlic
  • 17 heads fresh dill or 1/2 tsp of dill seed per jar
  • 1/4 tsp red pepper flakes per jar, optional
  • About 5 lbs. carrots, baby or sliced

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

In a large stainless steel saucepan, combine vinegar, water and salt. Stir well and bring to a boil over medium-high heat, stirring to dissolve salt.

Place 1/2 to 1 clove of garlic, 1 head of dill and 1/2 tsp of hot pepper flakes, if using, in each hot jar. Slice carrots into sticks that work with the mason jars you have, allowing for the tops to sit 1/2″ below the last jar thread. Pack carrots into hot jars and top with second head of dill.

Ladle hot brine into jars to cover carrots, leaving 1/2″ head space.  Wipe the rims and center the lids on jars.  Attach the screw band until tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes, adjusting for altitude. Remove canner lid.  Remove jars to a towel and allow to cool completely and store.

Dill Pickled Carrots

Best Bread and Butter Pickles

My husband’s family loves bread and butter pickles.  I remember Mr.Picky telling me how much he likes them, personally I am a dill pickle girl.  In fact I thought I hated bread and butter pickles, as it turns out it is probably just store-bought ones I dislike so much.

Best Bread and Butter Pickles
Last year I had canned dill pickles and dill beans, amongst numerous other things.  I thought I was through with canning when my grandmother gave me one large cucumber after the other.  The cucumbers were nice slicer cucumbers but I could only eat so much.  I decided I would look up a recipe for bread and butter pickles and give it a whirl.  Bread and Butter Pickles II Recipe – Allrecipes.com had the best ratings so it was the recipe I went with.

This recipe was amazing and not too sweet.  It turns out I do like bread and butter pickles.  I especially love the peppers and onions in the jar as well.  Sometimes we top our sandwiches with the pickles or I will chop up the peppers,onions, and pickles to make a relish.  The relish is particularly wonderful in tuna salad.

Best Bread and Butter Pickles:Best Bread and Butter Pickles

This recipe yields 8 – 1 quart jars

  • 25 cucumbers, sliced
  • 6 onions, thinly sliced
  • 2 green peppers, diced
  • 3 cloves garlic, chopped
  • 1/2 cup salt
  • 3 cups cider vinegar
  • 5 cups white vinegar
  • 2 Tbs mustard seed
  • 1 1/2 tsp celery seed
  • 1/2 tsp whole cloves
  • 1 Tbs ground turmeric

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.

In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.

Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.

Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Or can in a water bath for 15 minutes.  Allow to cool before storing.

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