Fiesta Peppers for International Can-It-Forward Day
Fermenting & Pickling, Recipes

Fiesta Peppers for International Can-It-Forward Day

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.

Pickled hot peppers

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.

Jalapenos

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.)

Pickled peppers and carrots

Fiesta Peppers

Makes 2 quarts

Ingredients

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

Instructions

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.

Peppercorns, coriander seeds, and cumin seeds

Using a sharp knife, make a few slits in each pepper.

Jalapeno pepper

Layer the peppers, onions, and carrots in each jar, leaving about 1/2 inch headspace.

Layer the peppers, carrots, and onions in a jar

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.

Garlic-infused brine

Quick-pickled peppers, onions, and carrots

Yield: 2 quarts

Fiesta Peppers

Fiesta Peppers

These hot and tangy pickles are just like the ones in the condiment bar at your favorite Mexican taqueria! They start off fiery but the flavor turns smoother and mellower the longer the pickles sit. Best of all, they're refrigerator pickles and require no boiling water bath canning.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 7 days
Total Time 7 days 25 minutes

Ingredients

  • 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

Instructions

  1. In a medium saucepan over medium-high heat, combine the vinegar, water, sugar, and salt and bring to a boil.
  2. Reduce the heat, add the garlic, and simmer for 5 to 10 minutes while you prepare the remaining ingredients. 
  3. Fill each jar with 1 bay leaf, 1 teaspoon coriander, 1 teaspoon peppercorns, and 1/2 teaspoon cumin. 
  4. Using a sharp knife, make a few slits in each pepper.
  5. Layer the peppers, onions, and carrots in each jar, leaving about 1/2 inch headspace. 
  6. 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.
This post is brought to you by Ball Canning, for whom I’m a paid ambassador. Thank you for supporting the brands that support Garden Betty.

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