Canning with Vinegar: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

They say once you’ve learned how to ride a bike, you never forget. I think the same goes for canning. Once you’ve canned something once, you never forget. And you won’t want to stop. You’ll want to can everything. I’m serious. Something about preparing your own produce and topping it off with your favorite all natural preservative is just so rewarding.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

My favorite all natural preservative, I have to say is vinegar. It lends the most refreshing tartness to any vegetable or even fruit. It can be used as a cold short term preservative or heated in a canning bath and sealed for longer storage.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I was really craving hot dogs and sauerkraut, but I didn’t want to wait around weeks for naturally fermented sauerkraut. I want to make some pickled cabbage! And I wanted spice! And I wanted chiles too! My hubby likes jalapenos slices on his hot dogs anyways, so what the heck. I made two options!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

It’s amazing how many different uses there are for vinegar, besides pickling and preserving with canning. I love apple cider vinegar with my salad dressings or as a morning detox. I add it to my pancake mix to make a simple buttermilk. And I even put it in my potato salad to add some German flair.

You can find those tips and more at VinegarTips.com, including baking tricks, home cleaning short cuts and beauty tips. Check out their Pinterest page for convenient pinning. You can even follow them on Twitter for quick updates. My favorite is their smart phone app! Wow, you can’t get any sweeter than that!

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really do love cooking with vinegar. I love the different levels of pickling it can give your produce, dependents on the sugar and water (if any) ratio you combine it with.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

For the Pickled Garlic Jalapenos I used a 50/50 ratio of water and white vinegar and an extra touch of sugar to mellow out the spice. The garlic laced throughout adds a nice treat.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

And I absolutely could not get enough of the Harissa Cabbage Kraut (yes I know I’m basically saying cabbage twice, but it just sounds better that way!). I mean, by the time I got to the last few bites of my tofurky dog, the bun was soaked with delicious pickling liquid. (Darn it, I’m salivating again!) The harissa powder added the perfect punch of spice. Not too overwhelming with just enough heat not to overpower the bitter cabbage and sweet carrots.

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

I really enjoyed canning these condiments. Honestly the last time I’d canned anything was after kid #1. I now have 4, so you can say it’s been awhile. But I still remembered the easy canning guidelines, it just came right back to me (like riding that bike!).

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

  • Always start with a clean hot jar.
  • Fill up to 1/2″ of the top of the jar.
  • Wiggle a chopstick down inside the jar to release trapped air bubbles.
  • Wipe the rim of the jar with a damp paper towel before putting on a new lid.
  • Boil the cans in water 1/4-1/2 up the sides of the jar for 10 minutes (I like to cover mine as
  • I canned mine in my electric pressure cooker)
  • Cool for 10 minutes before removing.
  • Flip cans upside down (using potholder) to seal quicker.
  • If they don’t seal, put it in the fridge or try again with a new lid.
  • Enjoy in 24 hours or more (depending on your recipe) though I ate these ones right away-haha!
Check out the easy recipes below. And for more awesome tips about vinegar, visit VinegarTips.com (duh).
Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut
Have you ever canned or pickled anything?

Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Number of servings: 60

Per Serving 175 calories

Fat 1 g

Carbs 32 g

Protein 3 g

8


Canning: Pickled Garlic Jalapenos and Harissa Cabbage Kraut

Ingredients

    For the Pickled Garlic Jalapenos

  • 2 1/2 lbs jalapenos, sliced, stems removed
  • 4 bay leaves
  • 3 tsp pink Himalayan salt (3/4 tsp per jar)
  • 2 tsp cumin seeds (1/2 tsp per jar)
  • 4 tsp minced garlic (1 tsp per jar)
  • 3 3/4 cups cold water
  • 3 3/4 cups white vinegar
  • 4 1/2 Tb white sugar
  • For the Harissa Cabbage Kraut

  • 6 cups shredded cabbage (3/4 large head)
  • 6 medium carrots, grated
  • 2 Tb minced garlic
  • 1 1/2 Tb pink Himalayan salt
  • 1 Tb organic harissa powder
  • 4 cups white vinegar
  • 1/4 cup sugar

Instructions

  1. [For the Pickled Garlic Jalapenos]
  2. Slice the jalapenos with a food processor or a shark knife wearing gloves.
  3. Place the seasoning in each of four jars. Top with sliced jalapenos.
  4. Bring water, vinegar and sugar just to a boil. Ladle liquid carefully into each jars over the jalapenos within half inch of top. Using a chopstick, insert into jar releasing any trapped air.
  5. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.
  6. [For the Harissa Cabbage Kraut]
  7. Combine all ingredients in a large plastic or glass bowl and toss. Spoon into each of two jars within half inch of top.
  8. Using a chopstick, insert into jar releasing any trapped air.
  9. Wipe rim of jars with a damp paper towels. Tighten just to seal, but do not overtighten. Boil in a canning bath with water up to halfway up the jar over medium heat, covered for 10 minutes. Remove from heat and cool on stove 5 minutes before removing. Invert cans to cool completely and allow to seal. Tighten lids and store in pantry 6 months to one year.

Notes

You will need 6 "One and One Half Pint" Mason Jars with Lids If lids do not seal, transfer to refrigerator to enjoy.
Food processors are so simple to use at any age! This one loved feeding the carrots in.

*This post was sponsored by VinegarTips.com. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients (if any) as needed with a like for like product.

 

 

 

 

 

 

 

 

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