Spicy Pickled Carott and Jalapeno

I use to go to the Mexican restaurant down the street just to get there free spicy carrot and jalapenos. Really ! Then one day while I was sitting there in my dark glasses and trench coat a thought came to me.  Make your own Spicy Carrot and Jalapenos because this sitting here in disguise is getting really embarrassing. I think someone just said Hi to me.

So here we go this is easy there is practically no work. A little aerobics with arm exercise chopping stuff but this keep those old nanny arms away. You chop, pack and give them bath

 

* This will yield you approximately 7 pint jars

Ingredients

5  pounds carrots
12 jalapenos
3 cloves of garlic per jar (Optional)
4 -6 whole peppercorns per jar
4 cups 5% vinegar
4 cups Apple cider vinegar
2 tablespoons of sugar
4 cups water

Instructions

Wash and prepare the veggies
Slice the carrots into rounds

Slice you jalapeno into rounds

* Wear Gloves when chopping the peppers!

Remember more seed more heat the heat is in the jalapeno seeds. 

 
Peel the garlic cloves you will want 3 cloves per jar


Add the water, vinegar, salt and sugar to a large, non-reactive pan and bring to a boil. This is your brine. Keep it warm while you prepare the jar's with the ingredient's.




Heat up your canning jars in your water bath prior to filling and then pack jalapeno's, garlic, and carrots. 








 


Once the first two layers are done add you garlic, peppercorns and any pickling spices you would like. Top with remaining carrot's. Put as many slices of all the vegetables as you can fit. Press them in tightly they will loosen once the liquid is poured in.  Sprinkle some of the peppercorns into each jar about 4-6 in each jar.



Remember once you add your liquid and run your bubble tool to get rid of bubble's and settle the stuff you will have extra room. The tool looks like a knife and actually I used a regular knife for years! You take the tool/knife and run it around the inside of the jar you will see bubbles come up. Thus you have removed the air bubbles.




You really can never packed to tight.  I say this because once you put the liquid in it makes more space. It sounds weird but you will see how this works the more you preserve foods. Keep approximate 1/2" inch head space in the jar. Pour your brine into each jar be careful everything is hot. Fill till you have about 1/4" headspace covering the veggies.




Wipe the rims of your jar's and add the lid and twist. Taunt






Put them into the water bath for 15 minutes. Remember to wipe the jars prior to putting the lids on and giving them their bath. And when you store them take the rim off !


Did you know you can take some pretty cool pictures of stuff inside your mason jars. Go here to this link and see some  of the pictures I took. It is  pretty cool!

Cowboy Candy - Candied Jalapenos

 Cowboy Candy wow what a concept. I was at a roping (that is where cowboys rope little cows) and were are having a BBQ after. 

That means food for days , beer for hours and good BBQ. I noticed a jar of this stuff actually I noticed the mason jar. I ate some and it was.... ok I ate most of the jar. 

Once I located the woman who oh excuse me the cowboy who made it I got the recipe and made some at home.  

Jalapenos in Honey Syrup

These are left from the dehydrating

So what do you do with those pesky little left over pieces of jalapeno that you have from dehydrating? Wait a minute I think we have left over honey syrup from our plums.....Oh you used all yours smart....I am not so good my problem is I am to how do you say annal picky-ish. Anywho you know I made the plums and there is always left over syrup so yup I did it. I took those little pesky leftovers and popped them in half pint jars and wala four jars of Jalapenos in Honey Syrup.

I stuffed them in the jars just the way they are

Yup there was just enough honey syrup left from the Plums and Jalapenos from the dehydrating  So here is a way to waste nothing even left over syrup and take it to the edge. This is going to be great over fish or chicken on the BBQ......
 

Stuffed

Wa-La

So sexy

Strawberry Rhubarb Jalapeno Spread

 Strawberry Rhubarb Jalapeno Spread


Take 22 sticks of Rhubarb from the farm
2 large baskets of strawberries chopped
4 cups sugar
1/4 cup of lemon juice (No seeds) some of the rind chopped
1/4 cup fresh chopped jalapenos (or dried)

Chop your Rhubarb into small pieces. Put your rhubarb into a stainless steel pot with enough water to cover and simmer for 30 minutes this will soften your rhubarb.

 While that is simmering chop your strawberries. Drain the chopped rhubarb and set aside.


Measure out your sugar. It is better to have everything ready to mix.

Put your fruit into a large pot with the lemon juice.

Add the chopped/ground jalapenos to the pot.

After the half hour add 4 cups of sugar continue with a rapid boil for another half hour. Once it is to gel turn off the heat.
 





 Get your jar out of the water bath and  pour the jam into jars.






Wipe the rims clean cap and secure. Place your jars into the water bath your jars for 15 minutes.



 


Remove the jar and let them cool for at least 12 hours.
Remove the twist from the jars wash the jars and label. 

 

This is good with Cream cheese or any cheese and crackers....oh yeah do not forget the wine.






Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes. 

Dehydrated Jalapeno Peppers

I use these little devils all the time so when the season is right I dehydrate as many as possible to carry me through the winter when they are not around locally. So I picked 4 to 5 pounds of them from two different yards. I am really happy when I get these because I use them so much. Yes I am Spice-head...I know I should go to Spice rehab or Spicy anonymous but I think the denial is just to big.....

So I have a little dehydrator from a garage sale  $5.00 sweet.  I am a bargain hunter from the get go....

So I chopped them fresh each day as many as I could pack into the little dryer.
I try to keep the size the same on the slices and not to thick not to thin.
The ends of the peppers (not the stem) it is the last oh say 1/2 to 1/4 inch of the end of the pepper- I put in to Tupperware and when I am all done I do something with them each year it is something different. This year I canned them into little half pint jam jars and covered them with Honey Syrup left from the Plums...moving on

Once they have dried which usually took over night 8-16 hours . I would take them and spread them on a plate or paper towel for a few days. I think this really gets all the moisture out. I am one who is never to cautious when it comes to germs....or mold....etc.

Once they are thoroughly dry I popped them in yet another little jar I snagged at a flea market in Ventura....God bless Garage sales, Flea markets and well I have to admit things in trash cans......

 Now I have them all winter till next season I would say it is a proportion of 10 to 12 slices equal a pepper.....yummy

Pickled Jalapeno,Carrot and Leeks

Ingredients

3 to 5 pounds standard carrots peeled and cut as shown
16 whole jalapenos chopped
*use the amount that you are comfortable using..I love them so I cut about 16
3 leeks sliced
Dill Sprigs 2 sprigs per jar
1 cup white distilled Vinegar (5%)
2 cup apple cider vinegar
2 cups water
1/4 cup granulated sugar 
3 garlic cloves per jar
1/4 cup of pickling spices

Pickling Spices if you do not buy them bulk which I do I recommend it if you pickle like I to buy bulk here is the link Oaktown Spice Shop

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Here is the mix to do your own pickling spices for this
1 1/2 teaspoons black peppercorns, cracked
1 1/2 teaspoons red pepper flakes
Heaping 1 1/2 teaspoons pickling salt
6 whole allspice balls
Heaping 2 teaspoons brown mustard seeds
Ok lets get started......................


In a medium saucepan, combine vinegar's, water, sugar, and pickling spices

Bring to a boil over medium high heat, then reduce to a simmer and cook, stirring occasionally, for 15 minutes.
Remove the pan from the heat, and let cool for 5 minutes
This is going to be poured over the stuff in the jars once we have assembled them

Wash the carrots peel and chop.
Wash the jalapenos and chop if you want it cooler get rid of the seeds
Wash the leeks and chop them also do not use the green it is bitter. I add the leeks to this to change it up a bit from plain ole' onions

Ok let's assemble our jars with the stuff....

Put a garlic in each jar and a sprig of dill
Distribute the carrots, jalapeno and leeks half way up evenly among the jars
Now add another garlic clove to each jar and more dill
Finish the jars up with your carrots and stuff
Push the stuff down hard into the jars as they will have extra space when you pour the brine over the veggies get rid of any and all air bubbles or your veggies will float there are tools for this go to the Resources Page.
Divide the brine evenly among the jars. Fill to 1/4" from the top of the jar
The stuffin's should be covered completely by the brine
If they are not, add a mixture of 2 parts vinegar and 1 part water to cover
Now give them a water bath for 15 minutes cool and let them sit in the cupboard for at least a month to get the really good flavor from them...yummmmmmmm

Salsa

Ok yet another tweaked canning recipe I can not help it. I start to get the pot boiling and the ole' head just say "Hey wait a minutes what if we added some of this and a little of that Good Lord so far no causalities.

The more you can and preserve the more your taste will evolve.  Plus your people will tell you what you need more or less of.

Well let us get you started!
The chips are waiting!

Ingredients

12 pounds of peeled/chopped tomatoes
1/4 cup chopped garlic
1/8 cup chopped cilantro

1/3 cup olive oil to simmer onions (personal choice they can go in raw)
1/2 cup fresh chopped jalapeno with seeds makes it hotter  if you want mild discard the seeds
2 cups finely chopped white onion ( I like to see the onion in my salsa)
2 tsp cumin
1 tbsp. of chopped oregano
1 teaspoon smoked paprika (this is a Canarella additive so optional)
1 tbsp. kosher salt
1/2 cup lemon juice (fresh if you have it) You need the acid to water bath!
1/2 cup apple cider vinegar

Prep your onions, jalapeno's and garlic. 

This is a really  easy recipe for you to make. You need to chop your cilantro and oregano.







Prep all your ingredients so they are ready and then you will add everything once the onions are done. Put your onions into a large soup pot and simmer untiI they are translucent
then add your garlic. Stir these up and add half of your tomatoes. Add your 1/2 your spice's let them all simmer for about 5 minute's. 

Once this is done add the the remaining spices vinegar, lemon stir and add the remainder of the tomatoes. I let the whole thing simmer for a few hours then I let in sit in the refrigerator over night. 

The next day I test it with some chips and see if there is anything else I need to add. Like more heat! 

Simmer your salsa so you can have it warm to waterbath. Have your waterbath, clean jars and lids ready to fill.  Ladle into pint jars ,wipe the rims, twists the top on and waterbath for 13 minute's. 

Remember to remove the twist on your jar wash the jar and label them. 

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.