Pickled Peppers, Carrot Sticks, Baby Corn and Garlic Recipe
Yield about 20 -24 Jars... Depending on Veggie Packing
1 #10 CAN BABY CORN
1/4 CUP KOSHER SALT
2 LBS RED RIPE JALAPEÑOS (See Chef's Notes below)
1 LB FRESH GARLIC TOES (Peeled, left whole)
2 LBS FRESH CARROTS (Washed, Peeled and Cut into 4 in long sticks)
1 CASE (12 per case) 1/2 PINT MASON JARS (BTW... See Chef's Notes below)
1 CASE (12 per case) PINT MASON JARS
LOT DRIED PICKLING SPICE
LOT ZATARAIN'S PRO BOIL SEASONING
LOT RICE WINE VINEGAR (Sushi Su grade Preferred)
LOT WHITE DISTILLED VINEGAR
Open the can of Baby Corn, drain, and fill with water... Do this several times to remove the can taste.. Then fill with water and add Kosher salt. Allow to sit for at least 30 minutes. Drain and wash in cold water.
Meanwhile, slice the tops off of the RED Ripe Jalapeños peppers, then slice lengthwise in half; and de-seed... de-vein. See the pic top left.
Meanwhile.... In a large brazier and over medium heat fill to about half full of water and bring to a simmer. Place the Mason jars and top sealing lids in the bath. Allow the jars to sanitized for at least 15 minutes.
ALSO, choose a 20 quart and fill about half way with water. Then, over high heat, bring the water to a simmer (not quite boiling). Add the vegetables and poach for about 3 - 5 minutes. Drain into a colander and chill with cold water. You want the veggies to be popping bright in color... NOT over cooked... STILL crispy!!!!
USE tongs or insulated gloves to remove 2 -3 jars at a time. Add 1/4 TSP of Zatarain's Pro Boil and 1/2 TSP of Pickling Seasonings to each jar. Pack the jars with veggies, fill half way with Rice Wine Vinegar, then top off with distilled white vinegar. Wipe the top of the jar with a clean towel, place the sealing lid, and hand tighten the screw lid.
Place the filled jars back into the simmering water and heat for 20-30 minutes. The sealing dimple on the top of the lid will vacuum inward. This is you indication that the canning process has worked.... Tighten the screw lid down. And refrigerate for a day... Serve!!! Or store for several months in a cool dark location.
2 LBS FRESH BABY OKRA
2 LBS FRESH GREEN STRING BEANS
Wash okra and beans in cold water.
Cut off the tops and bottoms of the beans to make the middle section about
4" long (Or long enough to sit upright from the bottom to the top of the Mason
Jars...) Drain, and add them to the simmering stock first... simmer
for about 3 minutes (They take a little bit longer than the main ingredients.)
Blanch the okra and beans with the other vegetables as above... Do NOT
overcook... You want the bright colors and still a little bit crunchy.
Use the 6" in squares of cloth to decorate the Jars. Just unscrew the ring.... place the square and re-screw!!
There is a small window (at least in New Orleans) that I can find the red ripe jalapeño peppers... when I see them I purchase several pounds....They are sweeter and less spicy then the green ones. Sooooo, in the early Fall months, keep your eyes open for them in your fresh food market.
I like to really pack in the veggies!!! Shove them into the smaller spaces... see the pic at right...
I also like to keep an extra case of the 1/2 pint jars on hand.... You never like to be in the middle of putting up fruit or veggies and run out of Mason Jars!!
These are great to use with our Mardi Gras Bloody Mary Bars, SEE THE RECIPE!
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright © 1995 -2017 [Aurora Catering, Inc]. All rights reserved.
Revised: March 25, 2017