One of my favorite things about growing hot peppers is having my own pickled peppers all year long. I actually ran out this year and had to buy some at the store. I have to tell you, home-made are soooo much better! It is also nice to have them around to give as gifts for friends.
I use the same pickling recipe for jalapeno, serrano, and, this year, for pepperoncini peppers. It is surprisingly quick and simple, the whole process is less than half and hour.
For the recipe below, I had about 4 cups of peppers. The same amount of pickling spices will work for more peppers, the only thing you may need to adjust is the amount of pickling liquid. The amount below makes more than needed for this amount of peppers, so I save the vinegar/water mixture for use the next time.
4 cups jalapeno and/or serrano peppers
1.5 cups of good vinegar
1.5 cups of water
1 medium onion, chopped
1 clove garlic, minced
1 tsp cumin seed
1 tsp coriander
1 tsp salt for each pint of pickles
Add the vinegar and water to a pot and bring to a boil, then let cool.
Cover a large skillet with canola oil. Heat the oil over medium-high heat and add the onion, garlic, cumin and coriander.
Add the peppers in batches and cook until the peppers start to blister.
Remove the peppers from the oil and put in clean jars (leaving 1/2 in headspace). Add 1 tsp salt for each pint (or 1/2 tsp for each 8 oz jar).
Pour the vinegar over the peppers and add 1 tsp of the spice/oil mixture for each pint (or 1/2 tsp for each 8 oz jar).
Seal and let sit for 1 month before using.
Refrigerate after opening. Enjoy!
Makes about 3 8-oz jars of pickled peppers.