Welcome to my BlogSpot. I have created this blog in hopes of inspiring everyone to cook. I have found my inspiration from living in both Southern and Northern California. My influences in flavors have come from family recipes and meals with emphasis on healthy foods, marrying into an Italian family and the ethnic flavors throughout California. There are so many wonderful memories connected to our family dishes as well as new memories in the dishes that have been recently created. My husband, Randy who is recently retired, has been my biggest supporter and inspiration in our kitchen. He is my taster, my sous chef, and has created some really great dishes himself, which will be added to this blog. It is my hope that you too will be inspired to cook and create your own dishes for your loved ones and enjoy the craft of cooking.

One thing I ask of you is if you print out, email and pass out my recipes, please include my name and link.

Be sure to check out my Sweaty Equities blog about the ups and downs of crafty projects and our DIY remodels.
You can find it at http://sweatyequities.blogspot.com/

Saturday, October 20, 2012

Morning Glory Muffins


Morning Glory Muffins
Preheat your oven to 350 degrees
2 Cups of your favorite dried fruits and 1 Cup of your favorite nuts -pulse/chop together in the food processor (I used Raisins, dried cranberries, dried Apricots and Pecans)
It should look like this.
¾*3/4 Cups Steel-Cut Oatmeal, -Cooked (Best if prepared ahead of time)
¼1/4 Cup Pure Maple Syrup
¼1/4 Cup Flax seeds
¼1/4 Cup Wheat Bran
2 Ripe Bananas, Smashed
Combine the above ingredients, including the fruit and nuts. Set aside.
3/4 Cup Butter, Softened
½1/2 Cup Packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla
Cream the above 4 ingredients
½Add 1/2 Cup Sour Cream
1-1/2 Cups Whole Wheat Flour
½1/2 Cup All purpose Flour
1 Teaspoon Salt
½1/2 Teaspoon Baking Soda
3 Teaspoons Baking Powder
Add the above ingredients to the creamed mixture and blend well.
Add the fruit mixture and slowly incorporate until well blended.
Using an ice-cream scooper, fill each lined muffin almost to the top. It should fill about 27 muffins. Bake 350 degrees for about 20 minutes or until inserted, sharp knife comes out clean.
Enjoy!
-Susie Tronti
*To make ¾3/4 Cups Steel Cut Oats, Boil 1 Cup Water, Add 1/3 Cup Steel Cut Oats and ½1/2 Teaspoon salt and simmer, covered, for about 30 minutes. Remove from heat and let sit for 30 more minutes.

Salmon with Lemon, Wine and Garlic Reduction over Linguini

Salmon with Lemon, Wine and Garlic Reduction over Linguini
1 Pound Linguini Pasta, cooked to directions on package.
Start boiling your pasta and cook it while preparing the rest of the meal.
1-1/2 Pounds Salmon
¼ Cup Olive Oil
¼ Cup Butter
Melt the Butter with the Olive Oil in a large pan. Meantime, lightly sprinkle Susie’s White Spice Rub onto each piece of Salmon, both sides. Turn the pan to medium high and carefully place the Salmon in the pan. You can see the sides of the Salmon cooking and when you see that half of the sides are cooked on the bottom, turn the Salmon over to cook the other side. Salmon Cooks fast so make sure not to over-cook and dry it out.
1 Tablespoon Honey
Juice and Zest of One Lemon
1/3 Cup White Wine
1 Teaspoon Finely Chopped Garlic
¼ Teaspoon Crushed Red Pepper
Combine the above Ingredients in a small bowl and whisk together. Once the Salmon is cooked set it aside and add the above (blue) ingredients to the pan and let simmer.
1 Teaspoon Kosher Salt
Freshly Ground Black Pepper to taste
1 Cup Chopped Roma Tomatoes
¼ Cup Chopped Kalamata Olives, or 1 Tablespoon Capers
Add the above ingredients to the simmering sauce and continue to simmer until the sauce is reduced by half.
½ Cup Heavy Cream
Once the sauce has reduced, Pour the heavy cream into the sauce and simmer for about 3 minutes.
Toss in the Pasta with the sauce and incorporated well.
Handful of Fresh Basil Leaves, finely chopped –Add to the Pasta Mix at the end.
Parmesan Cheese for Garnish
Enjoy!
-Susie Tronti

Sunday, September 9, 2012

Fresh Plum Crostata



One day we were watching Giada De Laurentiis on Food Network and she made a beautiful Apricot Crostata. We immediately went to the store and got the ingredients and enjoyed it that evening. The crust was flakey, buttery and wonderful and the dish itself was savory and sweet at the same time. It paired beautifully with Sauvignon Blanc. In June 2011, I made Apricot Crostata for my daughter’s baby shower as well and it quickly disappeared.
This summer we have an abundance of plums so I decided to make the Crostata with the plums instead of the apricots and twist it up a little. It was even better than the Apricot. There are so many wonderful things you can do with Giada's wonderful Crostata crust. I think I’ll just keep coming up with more fillings. Stay tuned.
Fresh Plum Crostata
Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 tablespoon sugar
  • 3 tablespoons cold, butter, cut into small pieces
  • 1/2 cup cold mascarpone cheese
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons ice water

Filling:
  • 2 cups plums, sliced
  • 1/3 cup chopped pecans
  • 1-1/2 Tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3 tablespoons honey
  • 2 Tablespoons corn starch.
  • 8 ounces Fontina cheese, rind removed, cut into 1/2-inch cubes
Set aside:
  • 1 egg, beaten with ½ teaspoon water
Directions
Crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.
Filling: In a medium bowl, combine the Plums, Pecans, lemon zest, lemon juice, cinnamon, and salt and honey. Stir in the corn starch and carefully blend until all the ingredients are coated. Stir in the cheese.
Preheat the oven to 375 degrees
Put the chilled dough on a floured, non stick flat cookie sheet. Lightly flour the top of the dough. Roll the dough into an 11-inch circle, about 1/4-inch thick. Put the plum filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edges of the pastry and pinch to seal any cracks in the dough. Using a pastry brush, brush the crust with the beaten egg.

Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven and allow to cool somewhat. Place on a cutting board and slice with a large sharp knife. Arrange on a serving dish.

Enjoy!

Wednesday, July 18, 2012

Pan Seared Cold-Smoked Shrimp


Pan Seared Cold-Smoked Shrimp
First off, soak a handful of apple wood chips.
3 Pounds large Shrimp, peeled and deveined
3 Tablespoons Olive Oil
4 Cloves Garlic, minced
½ Teaspoon Salt
Pinch Crushed Red Pepper
Dash of Black Pepper
Combine the above green ingredients and toss together with the shrimp. –Set aside for 30 minutes.

Meanwhile, set up your smoker to cold smoke.
Make a pan of ice water and place directly beneath where the shrimp will smoke.
Place 8 Charcoal Briquettes in a charcoal chimney and burn until light gray in color.
Place your marinated shrimp on a pizza pan with holes in it, or directly on the grill one rack above the ice water so that the ice water keeps the shrimp cool.

Place the briquettes on your smoker tray and put the handful of wet chips on the briquettes, then close the smoker and smoke for 20 minutes, being careful that the smoker stays cool as not to cook the shrimp.
A little Smoke action.

Preheat a cast iron pan to medium/high. Add enough olive oil to coat the bottom of the pan 1/8 of an inch. Place the shrimp (in batches) in the pan, remembering the order you placed them in and cook for 1 minute on each side. It should sizzle a lot and get crispy. Be careful not to crowd the shrimp or it will steam instead of getting crispy.

Place the cooked shrimp on a cooling rack with a paper towel under the rack to catch the oil drips.


I have served this shrimp with risotto, on salads, and in tacos.
Enjoy!
-Susie Tronti
I haven’t tried this recipe over an open campfire instead of the smoker, but am excited to try it. Instead of cold smoking the shrimp, I thought, after marinating them, I would place them in a grill basket like this one,
and putting over hot oak coals and maybe serving with baked potatoes, wrapped in foil over the coals then making a nice crispy salad. If I do this, I’ll link the blog to this post.



Thursday, July 5, 2012

Honey-Lime Spiced Cherry Wood Smoked Salmon

What makes this dish successful is the sweetness of the honey combined with the smoky flavor of the cherry wood and spices. If you don’t have a smoker you could always use a charcoal grill and add in some cherry wood chips for the flavor. Some gas grills have containers for smoking as well. If you do grill, use the hot part of the grill to get a nice sear, making sure not to overcook the inside. It is best served medium rare.
Ladies, do not be intimidated by outdoor cooking. Once you’ve tried it, you’ll never want to cook in your house again. I have a page dedicated to outdoor cooking for reference.


Honey-Lime Spiced Cherry Wood Smoked Salmon
3 Pounds Salmon
2 Tablespoons Olive Oil
1 Tablespoon Lime
1 Bottle Honey
Cherry Wood Chips
Soak ½ cup of cherry wood chips in water.
Combine the White Spice Rub, olive oil and lime. Let stand for 30 minutes.
Pat dry the Salmon with a paper towel then liberally brush the salmon with the spice rub mixture. Lightly squeeze a thin stream of honey over all the salmon making sure to cover a good amount of the fish. Allow to marinade for 30 minutes at room temperature.
Preheat the smoker to 375 degrees and add the cherry wood chips.
Place the salmon directly on the grill of the smoker, or on a pizza pan with holes in it. Smoke at 375 for about 15 minutes.
Enjoy!
-Susie Tronti

Sunday, June 24, 2012

Smoky Chicken Breast Buffalo Wing Strips

I know I’ve already given you 2 versions of great Buffalo Wings to try out but why not shake things up a bit and add at least one more. Some people don’t like the mess of the actual kind on the bone, but love the flavor, and many people have different tastes when it comes to good wings. This one is super easy to make and would be great for get-togethers and parties. You will need to prepare this the day before to make sure that your chicken has a chance to really soak in the marinade. I cook mine in the smoker but if you add smoked paprika to the marinade you can easily bake them and still have that great smoky flavor.
Smoky Chicken Breast Buffalo Wing Strips
8 Boneless, Skinless Chicken Breasts, thawed
½ Cup Olive oil
*1 Teaspoon Smoked Paprika (only if not using a smoker)
1 Bottle of Franks Red Hot Buffalo Wing Sauce
Recipe for Chive and Roasted Red Pepper Ranch Dip. –See below
To make the marinade, mix together the olive oil and spice rub. (and smoked paprika if not using a smoker) Thoroughly coat each piece of chicken with the marinade and store overnight (24 hours) in an airtight container or vacuum sealed bag.
Preheat your oven or smoker to 325 degrees. Cut each breast into thin strips and reserve your marinade to give the strips one last toss before baking off in a shallow baking dish. (You may need to shallow baking dishes for this amount.) Bake until golden and thoroughly cooked. Toss with Franks Red Hot Buffalo Wing Sauce and serve with Chive and Roasted Red Pepper Ranch Dip.
This appetizer pairs nicely with Peju Province, a Rose Wine, or a Sauvignon Blanc.
Chive and Roasted Red Pepper Ranch Dip
1 Cup Mayonnaise
1 Cup Sour Cream
½ Cup Feta Cheese
2 Tablespoons Chopped Chives
1 Roasted Red Bell Pepper
1 package of Ranch Dip Mix
Blend all the ingredients in a food processor or blender until smooth and creamy. Chill for 30 minutes before serving.
-Enjoy!
Susie Tronti
Click here for my other 2 buffalo wing recipes. -Let me know which one you like best.

Wednesday, June 6, 2012

Juicy, Fall of the Bone, Smoked Baby Back Ribs


Randy and I have been super busy with remodeling our home's exterior. I haven’t been able to cook as much because we work until there is no sunlight, or when the mosquitoes come out, whichever comes first. One thing we are taking advantage of is the barbeque and the smoker for cooking bulk meats so we can grab a quick something to eat while laboring in the hot sun. I like to have some fresh veggies and homemade beans on hand with the meats for a fast meal.
2 days ago, we bought a big package of Baby Back Ribs from one of those big box grocery stores. I brought them home and generously sprinkled some of my red spice rub (Click for recipe) on both sides of the ribs, stacked them on top of each other, then vacuumed sealed the ribs with the Food Saver for 2 nights. When you vacuum seal them, it forces the flavors into the meat, making the meat tender and juicy. I have also learned that when you buy the ribs from the big box store, they’re much meatier than regular grocery stores.
So here’s the scoop for making these Juicy, Fall of the Bone, Smoked Baby Back Ribs. I’m giving you directions for smoking them, but if you don’t have a smoker you can always use the oven. If you go the oven route, buy some smoked paprika and sprinkle it on the meat before applying the spice rub so you can still have a smoky flavor.
I’m also recommending the use of a vacuum sealer, but it’s not the end of the world if you don’t have one. Just store the rubbed ribs in an airtight container for a couple of days and that should do the trick.
You will need:
1 Large package of Baby Back Ribs from a big box store.
A Generous Amount of Susie’s Red Spice Rub (click for recipe)
A Smoker
Hickory and Oak Wood Chips
A Rib Rack (for stacking the ribs)
Your Favorite Barbeque Sauce
Heavy Duty Foil
Time on your hands to smoke all day
Generously apply the Red Spice Rub on both sides of each rib, using your hand to pat the rub into the meat. Stack each set of ribs on top of each other and place in a vacuum bag. Vacuum seal the bag and be sure it is completely sealed so no air gets in. Leave in the refrigerator for 2 nights.


In the morning, get your smoker ready. I used both hickory and oak wood. Cut each rib slab in half and place on a rib rack. You can get a rib rack at any barbeque cooking store and even some hardware stores that sell barbeques and smokers. Place the rib rack on a shallow baking pan to catch the fatty drips that will fall off the ribs during the cooking. Place in the smoker for 5 hours at 250 degrees. Keep your eyes on the temperature to make sure it maintains 250. Add more wood if needed during cooking process.
After 5 hours, take the ribs off the smoker. Generously brush the ribs on both sides with barbeque sauce and wrap tightly in Heavy Duty Foil. Place the wrapped meat on the shallow pan and put back on the smoker, only this time turn the heat up to 300 degrees and continue to cook for 2 more hours.
That’s it. It’s really that easy. Unwrap the foil and you have tender, moist ribs that will fall of the bone. 

The most important thing about making these ribs is to know your smoker.  I have a section in my blog dedicated to Barbeques and Smokers that may help you in shopping for the right smoker. This website was also very helpful to me in researching smokers: http://www.deejayssmokepit.net/
-Susie Tronti

Monday, May 21, 2012

Randy’s Pasta e Fagioli

This is another one of those fabulous Italian recipes that Randy grew up with. Throughout the years he’s tweaked some of the ingredients and spices thereby perfecting this dish with the freshest of ingredients. You will need to start this dish the night before by soaking your beans in 4 times the water overnight. The next day give yourself a few hours to simmer the beans until soft, before you start the rest of the dish.
If you are intimidated by doing your beans from scratch or don’t have the time for soaking and cooking, you could always go and get 4 or 5 cans of Great Northern beans, which is totally fine, but the effort into starting your beans from scratch makes a huge difference in the freshness.



Randy’s Pasta Fagioli
1 Pound Great Northern Beans –soaked in water overnight
1 Pound Penne Pasta, cooked to al dente
¼ Cup Extra Virgin Olive Oil
½ Teaspoon Crushed Red Pepper
1 Onion, diced
6 stalks Celery -hearts of celery with leaves included is best for optimum flavor
6 Carrots, thinly sliced
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
Salt and Pepper
6 Cloves Garlic, finely chopped
¼ Cup Flour
½ Cup White Wine
2 Bunches Swiss Chard, Cleaned, de-stemmed, and roughly chopped
2 Tablespoons Olive Oil
Salt and Pepper
1 Quart Vegetable Broth
Parmesan Cheese for Garnish
Let’s start with the beans. Place them in a large pot and fill with 4 times the amount of water and allow to soak overnight. The beans will grow to about 3-4 times in size. Drain and rinse the beans, place back in the pot and fill up to 3 inches above the bean line with water. –Just water, nothing else and let simmer for about 3-4 hours or until the beans are soft. –You should be able to easily squeeze them between your fingers. Once they are soft enough, add 1-2 tablespoons of salt. Stir and taste and add more salt if necessary. Set aside the beans but do not drain. The broth in the beans is used for the dish.
Now start your pasta water. Add salt and olive oil to the water and bring to a boil. When you’re about 10 minutes away from serving your dish, add your pasta and cook according to package directions to al dente. When combining all the ingredients, the pasta will cook a bit more.
In a large pot, add ¼ cup extra virgin olive oil, crushed red pepper, the diced onion, celery, carrots, oregano, basil and White Spice Rub then sauté until the onions are translucent. Add the garlic and cook for 2 more minutes. Stir in the flour and cook for 1 minute. Stir in the white wine and Swiss chard. Drizzle 2 tablespoons olive oil over the chard, then season with salt and pepper and cook until tender, stirring occasionally. Add the vegetable broth and bring to a light boil, thoroughly stirring to incorporate the flour mixture with the broth. It should thicken a bit. Add this mixture to the bean mixture and bring to a light boil for about 5 minutes. Taste to see if salt is necessary. Drain the pasta and add to the bean, vegetable mixture. Let stand for 10 minutes. See if any more broth or water needs to be added if it starts to thicken up too much. It should be a thick soupy consistency.
Garnish with Parmesan cheese.
Can be served with Easy Cheesy Garlic Bread.
-Randy Tronti

Cheese Stuffed Tortellini with Fresh Tomato Basil Marinara

With summer shortly arriving, this is a light dish for a warm summer evening. The sweet onions mellow out the acidity of the tomatoes while the fresh basil adds a light freshness to the palate. The heavy cream is the finishing touch and smoothes out the marinara, creating a harmonious comforting flavor when paired with the tortellini. Enjoy!


Cheese Stuffed Tortellini with Fresh Tomato Basil Marinara
1 -24 Ounce package Fresh Cheese Tortellini, cooked
¼ Cup Olive Oil
½ Teaspoon Crushed Red Pepper
1 Onion, diced
½ Teaspoon Oregano
Salt and Pepper to taste
4 Cloves Garlic, finely chopped
½ Cup Black Olives, chopped
1 Pound Vine Ripe Tomatoes, chopped
¾ Cups Vodka
½ Cup Heavy Cream
¼ Cup Chopped Basil
Parmesan Cheese for Garnish
In a large pot, heat the water for the pasta to a light boil.
In a separate large pan, sauté the onions in olive oil, crushed red pepper, oregano, salt and pepper. When the onions are translucent, add the garlic and sauté for 2 minutes. Add the olives and tomatoes and cook until the tomatoes are tender. Taste to see if more salt is necessary. Turn off the heat and add the vodka. Carefully turn the heat back on to medium and reduce the vodka by at least half. (Vodka is flammable to be careful not to splatter.) At this point while the vodka is reducing add the tortellini to the lightly boiling water and bring back up to a light boil and cook for about 5 minutes or according to instructions on package. You may need to lightly stir the tortellini occasionally because they float and they need to be immersed in the water to cook. Once the vodka is reduced, add the heavy cream and simmer for 2 more minutes. Taste to see if more salt is needed. Pour the marinara over the Tortellini and add the chopped basil and toss lightly.
Garnish with Parmesan Cheese.
Pairs beautifully with Peju Provence or Mumm Brut Rose.
-Susie Tronti

Sunday, May 6, 2012

Homemade Whole Wheat Pasta Linguine

Do you have one of those fancy Kitchen Aid Mixers? If so then you can make homemade pasta very easily, but first you’ll need the pasta attachments, which you can find at your kitchen specialty stores or order online. I ordered the 3-Pack. One is the pasta sheet roller, which is necessary for all pasta making, the second one is for spaghetti of various thicknesses, and the third is for linguine. I believe this is known as the starter set. I got mine online through Home Depot for a better price and the shipping to my home was free.

All the pastas are easy to make once you get the hang of it but I’m going to give you directions for whole wheat pasta because it is the most temperamental to make and once you conquer it, you’ll be a pro at making pasta, --not to mention its healthier and tastes a lot better than the packaged whole wheat pasta you buy in the stores that takes forever to cook.
This pasta goes very well with my recipe for Italian Sausage and Peppers. The hardiness of the whole wheat dough stands up well to the tender sausages, onions and peppers.

Homemade Whole Wheat Pasta Linguine
4 Large Eggs
2-1/2 to 3 Cups Whole Wheat Flour
1 Teaspoon Salt
2 Tablespoons Water
White Flour, to sprinkle on cutting board
First of all, get a large pot of water with some salt and a little olive oil to boiling then turn down to medium low until 2 minutes before you’re ready to put in your pasta. That way you’ll be ready to cook the pasta right away. About 2 minutes before adding the pasta turn it back up to a boil.
Place the eggs and water in a bowl and then add the 2 cups flour to start. Using your dough hook in your hand, incorporate the ingredients together by hand to get it started. Now take the hook and attach it to the mixer and turn the speed to 6 until you see everything coming together, then turn to speed 4. The dough should form a ball and the sides of the bowl should be free of dough. The dough will get loose again so at this point you want to add ½ cup flour, a little at a time, until a good, firm dough ball sets up. You might need more than a ½ cup more depending on the humidity in the air and the type of flour you’re using. This is why you need to add slowly. Once the dough stays in a ball, set the timer for 4 minutes of kneading. Place the dough in a covered container and set aside for 30 minutes.


Divide the dough into manageable sized pieces to run through your sheet roller. Set your roller to 1. Using white flour, generously coat your dough ball for the first time and run through the roller.


Fold it into thirds, lightly sprinkle with flour and run it through 3-4 more times on number 1, folding the dough each time and making sure that you have a light coating of flour each time. Now set your roller to 2 then 3 then 4 then 5, each making sure that you’re lightly coating with flour. You don’t need to fold the dough during these times and only run through once each. Your pasta should start to feel flexible and smooth as you pass your dough through. You want to get to a desired number suitable for the kind of pasta you intend to make. You will see the appropriate sizes of thickness for different types of noodles on page 6 of your pasta attachment directions. I am going to take it to number 6 for linguine. Once your dough is to the desired thickness, store the sheets of pasta on a clean cloth, lightly sprinkling with flour so the sheets don’t stick and cover with another clean cloth.
Now it’s time to proceed to the next step. Put your linguini attachment on the mixer. This would be a good time to turn the water to boiling so it’s ready for your pasta. Take the cutting board and place in under the attachment to catch the linguine. Run each sheet of pasta through the linguine cutter.

After running about 4 sheets through the cutter, place that linguine in the boiling water and cook for 2 minutes. Have a small hand strainer or pasta scoop on hand and scoop out the linguine or an internal strainer to remove the pasta, keeping the boiling water going. Continue with the rest of your sheets and cook in batches.

-Susie Tronti

Friday, May 4, 2012

Sweet and Spicy Pickled Jalapeños

A few years ago, while at Rubio’s, a Mexican Restaurant, I discovered that I love their pickled jalapenos. I’ve always loved their fresh Mexican food but it took me awhile to actually try the jalapenos. It’s really all I can think about now when I order my food. I usually down about 3 of them with my meal, minus the membranes and seeds. I’ve had pickled jalapenos before but there was something special about these. They tasted not only spicy, but sweet with an aroma that I had a hard time pinning down at first. I tried to find the brand that they used in stores and even looked up the brand on the web, but to no avail.
I felt pretty sure that the floral spice that I was picking up was Allspice, so I started to mess around with different combinations of pickling and after a few tries I think I nailed it. Rubio’s jalapenos came with carrots and onions in it as well but my thoughts were that if I added carrots and onions it would just take up space where another jalapeno pepper could fit in the jar.
Give this recipe a try and you’ll see why I was so passionate about these pickled jalapeno peppers.


Sweet and Spicy Pickled Jalapeños

2 Sterilized 1-quart Canning Jars
4 Pounds Fresh Jalapeno Peppers, thoroughly cleaned
2 1/2 Cups Water
½ Cup Sugar
¼ Cup Coarse Kosher Salt
1 Teaspoon Dill Weed
1 Teaspoon Black Peppercorns
½ Teaspoon Celery Seeds
2 Bay Leaves
2 Tablespoons Whole Coriander Seeds
8 Cloves Garlic, peeled and sliced
2 Tablespoons Whole Allspice
1 Tablespoon Mustard Seeds
2 1/2 Cups Distilled White Vinegar

Sterilize the canning jars and lids.
Thoroughly clean the jalapenos and with a sharp paring knife make 3 slits in each pepper.
Bring all the ingredients except the jalapenos and vinegar to a soft boil until the sugar and salt dissolve completely. Add the vinegar and bring back to a soft boil. Add the jalapeno peppers in batches so that they submerge in the brine being careful not to over-crowd them. Cover with a lid and reduce the heat to a medium/low. Cook for approximately 10 minutes or until the jalapenos turn from a bright green to a more olive green and are tender.


With a slotted spoon scoop out about half the spices, bay leaves and garlic and put in the bottom of the clean jars. Stuff the cooked peppers into the jars, trying not to leave too much space between the jalapenos. –A wooden spoon can be used to push them closer together and fill in the gaps. –You’d be surprised at how many jalapenos you can fit into each jar. Pour the brine over the peppers to about ½ inch from the top. Add more spices to the top of the peppers. Wipe the tops clean and tightly place the lids on the jars.


At this point you can leave the jars out until they reach room temperature and then refrigerate them. They will be ready to eat in 2 days.

If you plan to store them in the cupboard then you need to proceed to these next steps to ensure that you get a proper seal. You must use the proper canning jars to store at room temperature. I don’t do this process because mine don’t last long enough to store for long term.

Process the filled jars by submerging in a hot water bath by boiling for 20 minutes. Remove jars from pot. Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.

I got this 2-quart size jar at Ross in the kitchen section for 5 dollars. I picked up four of them and they are great for pickling.