The pressure cooker pickles chilies in 60 seconds – it infuses the seasonings and spices evenly while bringing out their heat. Of course the chilies can be Jalapenos or any kind of hot pepper.
To pressure cook green chilies slices, I simply adapted my pressure cooker hot sauce technique. Right after I made several new batches of hot sauce I found myself with a left-over pile of green and yellow hot peppers. Using them for experiments was a win-win situation- if the chilies didn’t hold their shape under pressure, the worst that would happen is that I’d have a new batch of green pepper salsa.
The best part about making these yourself, besides making them yourself, is that you can control and vary the amount of salt sugar and spices.
Playing with the flavors and ingredients
If you store these in the refrigerator, or freezer, like I do, you don’t need to pay to much attention to the ratios of ingredients- just do it to taste.
But if you want to hot-water-bath can these to store on a shelf or give as gifts you should follow the official pickled pepper recipe from the National Center of Home Food Preservation . My recipe is equivalent to 1/4 of theirs without the skin blistering step (plus using the pressure cooker). Add as much or as little sugar as you like – it is PH-neutral and it will not affect the acidity of the chilies. However, you should not go over 1 teaspoon of salt per pound of peppers – as too much salt will raise the PH which negatively affects the safety of storing these peppers at room temperature after processing. But don’t worry, you can safely leave the salt out altogether if you need to.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 4 L or larger | none | 1 min. | High(2) | Normal |
(per serving)
- Serves: about 1½ cups
- Serving size: 1½ teaspoons (about 72)
- Calories: 3.1
- TOTAL Fat: 0g
- Sugar Carbs: 0.6g
- Sodium: 32.9mg
- Fiber Carbs: 0.2g
- Protein: 0,1g
- Cholesterol: 0.0mg
- 1 pound green chilies or jalapeno, sliced with mandolin
- 1½ cups apple cider vinegar
- 1 teaspoon canning or pickling salt
- 1½ teaspoons sugar
- ¼ teaspoon garlic powder
- Add all of the ingredients to the pressure cooker.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers and stove top pressure cookers: Cook for 1 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural pressure release.
Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes).
Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). - Spoon into freshly washed or sterilized jars and cover with slices with the cooking liquid - if there is not enough, add more vinegar. until the chilies are covered.
Can I use this method to pickle other veggies? Love pickled Turnips!
I’d love a pressure cooker recipe for pickled whole jalapeños, carrot.slices and onion. The kind you can order as a side from really good taco stands. You know the kind where the carrots are infused with yummy mouth burning heat but still a bit crisp? Not sure if it’s possible but you can do it if anyone can :)
Hi Cammy, see my reply to Amanda. : )
Ciao,
L
If you are preparing per your instructions, how long is the shelf life or in the refrigerator? Can you also add onions and carrots along with the peppers utilizing the same technique? I am getting so excited as I don’t can and have always wanted to know how to do this. Thank you so much.
Amanda, I do wonder if the still-crunchy veggies are actually just marinated and not pickled. You’ll have to go eat more to investigate this. ; )
If you want to pickle them, I would follow the NCHFP Instructions for mixed pickled vegetables:
http://nchfp.uga.edu/how/can_06/pickled_mixed_veg.html
The advantage of pressure cooking the peppers is to extract the heat immediately (like the hot sauce technique) but you do lose some texture and you will definitely lose the crunch. Since the texture is an important part of the mixed-vegetable topping I would consider canning them without pressure (you can use your pressure cooker to boil and process the jars).
According to the EatByDate website, pickled vegetables can last in the refrigerator for 1-2 years!
http://www.eatbydate.com/other/condiments/how-long-do-pickles-last/
But I don’t think they’ll last that long once you start eating them. I’ve been topping everything with these, also slapping them in a tortilla with cheese folded in my panini grill to make a super-quick lunchtime quesadilla. ; )
Ciao,
L
My version using red jalapeño ( according to the fruit and veg shop) , dam they good
Laura, what about a one-lb. batch of green beans done this way? Would love to have an ingredients list and instructions. Maybe results would be too floppy?
Too floppy – I would just steam them and serve them in a vinaigrette sauce. ; )
Or, if you really want to preserve them, the NCHFP has a great “pickled dilled beans” recipe that can be used with yellow or green beans (which you can also easily cut down to 1/4th of if you like) in their complete guide to home canning (Guide 6):
http://nchfp.uga.edu/publications/publications_usda.html
Ciao,
L
Will they hold up well hole, rather than sliced?
Yes, they are tender but if handled delicately a majority will remain whole.
Ciao,
L
Where do I get that nifty slicer?
Right here: http://amzn.to/2A5zjBC – use the finger guard for short stubby vegetables.
Happy Thanksgiving!
L
Can anything be done to make them crisper? Mine are like mush when done. Maybe do the 1 minute cook with a 1 min NR and then do a QR?
It’ll be a 5 star recipe if I can get a crisp texture.
The only way to do that would be to just do a traditional pickle. It will take longer, but it will be crisp. Unfortunately, crispiness is not the pressure cooker’s strong point. Faster, yes. Crispier, no.
Ciao,
L
P.S. Apologies for the late response I was in the hospital during the holidays. Everything’s OK, now. : )