July 17, 2015 - 08:40 PM / 08:55 AM
This demonstration will be led by Emily Catalano of Good Food Pittsburgh.
EMILY CATALANO is the owner of Good Food Pittsburgh, a website devoted to the burgeoning Pittsburgh food scene, and Highly Social Media, a social media management and public relations company that works with clients in the food and hospitality industry. She also founded the Pittsburgh Food Swap, a seasonal event where home chefs can swap and share their homemade goods. When not working, writing, or eating her way through town, Emily can usually be found in the kitchen, cooking, canning, and baking treats for her husband Robert and her amazing dog Maddie.
Pickled Jalapenos
1 ½ lb. fresh jalapenos
2 c. apple cider vinegar
2 c. sugar
2 T. mustard seed
¼ teaspoon turmeric
¼ teaspoon celery seed
1 T. garlic powder
¼ teaspoon cayenne pepper
Wash and slice jalapenos into ¼ – ½ inch slices.
In large pot, mix the apple cider vinegar, sugar, turmeric, celery seeds, mustard seed, garlic powder and cayenne together. Place on the stove, and bring to a boil.
After the mixture reaches the boiling point, reduce heat and allow to simmer for five minutes. Add the jalapenos to the simmering mixture, and allow to simmer for five minutes more.
Load sterilized jars with jalapenos first, then add the liquid, leaving a ¼ inch headspace.
Process in a water bath for 15 minutes.
