Hello friend ! HappyCan - It - Forward Day ! In partnership with Ball Canning , I ’ll be celebrating and share the simple-minded joys of home preserving with fellow canners , gardeners , and food fan today — inhabit , on - atmosphere , at 3 postmortem ET !
melodic line in toFacebook Live on the Ball Canning page , where you could watch me demo a refrigerator hole recipe urge by the Mexican taquerías in my neighborhood .
TheseFiesta Peppershave just the right amount of crispness , tang , and heat to plug up your favorite Tex - Mex and Dixieland - of - the - delimitation recipe , as well as bloody marys , cheese boards , tuna salads , hot frankfurter , 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 pepper recently ? ) , and they ’re so easy to make that you could keep a few jars in the electric refrigerator to bring to piece of cake and potluck all summer .
This is an idealistic formula for tyro to try , since no body of water bath canning is demand . Simply simmer the brine , pack the jounce , and refrigerate for a hebdomad .
I ’ll show you how today , July 22 , at 3 pm ET . Just get across over toFacebook Liveand follow along with myrecipe ! The online issue will benefit a number of charity , so I go for you could join us and help corroborate some smashing causes .
( Not to interest if you drop the live broadcast ; the video will be posted online once it ’s aired . )
Fiesta Peppers
Makes 2 quarts
Ingredients
2 cups distilled white vinegar2 cups water2 tablespoons sugar1 tablespoonBall ® Salt for Pickling & Preserving8 garlic cloves2 bay leaves2 teaspoons coriander seeds , divided2 teaspoons peppercorns , divided1 teaspoon cumin seeds , divided3/4 pound serrano or jalapeño peppers , halt trimmed1 cup slice white onions1 cup sliced carrots
Making Your Fiesta Peppers
In a average saucepan over medium - high heat , combine the vinegar , piddle , sugar , and salinity and bring to a furuncle .
Reduce the heat , add the Allium sativum , and simmer for 5 to 10 minutes while you prepare the remaining ingredients .
Fill each jarful with 1 Laurus nobilis leaf , 1 teaspoonful Coriandrum sativum , 1 teaspoon peppercorns , and 1/2 teaspoon cumin seed .
Using a sharp knife , make a few slit in each capsicum pepper plant .
stratum the peppers , onions , and carrots in each jar , leaving about 1/2 column inch headspace .
Remove the saucepan from heat . Divide the garlic among the jar and ladle the hot seawater over the veg . countenance cool to room temperature . Seal with a hat and refrigerate for at least one workweek before serving .
Instructions
Recommended Products
As an Amazon Associate and member of other affiliate programs , I earn from qualify purchases .
Did you make this recipe?
This post is brought to you byBall Canning , for whom I ’m a paid ambassador . Thank you for sustain the make that support Garden Betty .
