Hello friends! Happy Can-It-Forward Day! In partnership with Ball Canning, I’ll be celebrating and sharing the simple joys of home preserving with fellow canners, gardeners, and food lovers today — live, on-air, at 3 pm ET!
Tune in to Facebook Live on the Ball Canning page, where you can watch me demo a refrigerator pickle recipe inspired by the Mexican taquerías in my neighborhood.
These Fiesta Peppers have just the right amount of crispness, tang, and heat to punch up your favorite Tex-Mex and south-of-the-border recipes, as well as bloody marys, cheese boards, tuna salads, hot dogs, and burgers.
They’re the perfect way to put up an excess of peppers from your garden (are anyone else’s chile plants popping with peppers lately?), and they’re so easy to make that you can keep a few jars in the fridge to bring to picnics and potlucks all summer.
This is an ideal recipe for beginners to try, since no water bath canning is needed. Simply simmer the brine, pack the jars, and refrigerate for a week.
I’ll show you how today, July 22, at 3 pm ET. Just click over to Facebook Live and follow along with my recipe! The online event will benefit a number of charities, so I hope you can join us and help support some great causes.
(Not to worry if you miss the live broadcast; the video will be posted online once it’s aired.)
Makes 2 quarts
2 cups distilled white vinegar
2 cups water
2 tablespoons sugar
1 tablespoon Ball® Salt for Pickling & Preserving
8 garlic cloves
2 bay leaves
2 teaspoons coriander seeds, divided
2 teaspoons peppercorns, divided
1 teaspoon cumin seeds, divided
3/4 pound serrano or jalapeño peppers, stems trimmed
1 cup sliced white onions
1 cup sliced carrots
In a medium saucepan over medium-high heat, combine the vinegar, water, sugar, and salt and bring to a boil.
Reduce the heat, add the garlic, and simmer for 5 to 10 minutes while you prepare the remaining ingredients.
Fill each jar with 1 bay leaf, 1 teaspoon coriander, 1 teaspoon peppercorns, and 1/2 teaspoon cumin.
Using a sharp knife, make a few slits in each pepper.
Layer the peppers, onions, and carrots in each jar, leaving about 1/2 inch headspace.
Remove the saucepan from heat. Divide the garlic among the jars and ladle the hot brine over the vegetables. Let cool to room temperature. Seal with a lid and refrigerate for at least one week before serving.
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