Has slicing hot peppers without gloves on ever left you frantically waving your hands/ running for the shower/ice water bath? If so, you’re not alone! I vividly recall the horror of my first time… it was a pleasant summer evening without a care in my world, birds chirping, children laughing, I was making dinner, listening to music, probably drinking wine, chopping hot peppers for black bean soup, when all of a sudden I had an itch… let’s just say I’m really glad I didn’t have roommates at the time to witness this dreadful mistake. One would think that after that awful “ring of fire” evening, I would have learned my lesson. A time or two I’ve tried half-ass’ing it by putting plastic produce bags over my hands, alas the pepper oil still managed to find its way under my fingernails only to haunt me days latter during hot yoga. I was weary when I first came across the Joy of Pickling’s Honey Jalapeño Rings; clouded by their beauty I decided to give them a try. I swapped out the jalapeños for a milder sweet pepper alternative with hopes that it would save me the agony of fire fingers. Also I accidentally used 1-1/2 Tbsp rather than 1-1/2 tsp of honey… oops, I hope it’s for the better. Use these pickled peppers as a Bloody Mary garnish, atop a bowl of Cuban black bean soup, or straight up if you can handle the heat.
On a separate note, I’m heading out of town this weekend for an interview up north. In the meantime don’t fret, I’ll be back to posting new content next Tuesday.
- 2 pounds peppers/jalapeños (sliced, seeded (optional))
- 6 garlic cloves (sliced)
- 18 whole peppercorns
- 1-2 tsp honey (I accidentally used 1.5 Tbsp so there's that option too)
- 1-1/2 Tbsp of pickling spice
- 1-1/2 tsp of sea salt/pickling salt
- 3 cups cider vinegar
- 3 Tbsp olive oil
- Divide sliced garlic and peppercorns between 6 half pint jars.
- Place pickling spice in a tea ball/bag or cheesecloth bag.
- Bring cider vinegar, salt, honey, and spice bag to a boil in a medium-sized, non-reactive pot. Reduce to a simmer.
- Add pepper slices, return to boil, reduce heat to a simmer for 2-3 minutes.
- Add peppers to prepared jars, add 1.5 tsp of olive oil to each jar.
- Add cider liquid to each jar, leaving a 1/2" of headspace. Wipe rims, add lids and rings (finger tight). Process in a water-bath canner for 10 minutes (start timer when water is boiling). Remove from canner, let cool on towel or rack for 24 hours.