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.
|Pr. Cook Time
|4 L or larger
- 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.