Last week, I got the bright idea to pickle my own jalapenos!
Why you might ask? Well, while I was making some black bean tacos, I looked at the ingredient list the jar of pickled jalapenos I usually buy from Krograr’s. I noticed there was calcium chloride, sodium benoate and sodium metabisulfite in there! Yuck!
Sodium metabisulfite is a yellowish-colored crystalline powder that emits the smell of sulfur dioxide. This chemical is often used as a preservative, a hair waving agent and as an ensiling agent. It is also used in lotions such as Klaron, which is used for the treatment of acne vulgaris. This chemical can prove to be quite harmful to humans and lead to the following side effects:
Nausea and vomiting
Calcium chloride is a dough-strengthening and -raising agent, as well as a preservative, says the World Health Organization. It helps to make food, like pickles, taste salty, without actually adding salt, increases fruit and vegetable firmness and tenderizes meat. The U.S. Food and Drug Administration, or FDA, reports that extensive studies provide no evidence that ingesting calcium chloride in the quantities found in food pose a risk to the public.
But we all know how the fickleFDA can be. It usually abides by the Cover Your Own Assprinciple and comes out with the truth later….
Sodium Benzoate is used to preserve acidic foods and beverages such as pickles, salad dressings, fruit juices, and soft drinks.By itself it’s not so terrible but if it’s mixed with vitamin C is forms benzene, a known carcinogen
Also, the UK’s Food Standards Agency (FSA) suggests that certain artificial colors, when paired with sodium benzoate (E211) may be linked to hyperactive behavior.
Needless to say, all of this freaked me out so I decided to pickle some organic jalapenos and other peppers that Alex gave me from her CSA box. Here is the recipe I followed.
1 lb organic jalapenos
2 cloves organic garlic
1 cup distilled water
1 cup organic white vinegar
2 TBS kosher salt
1 TBS sugar
Rinse your jalapenos thoroughly and chop into rings.
I like to soak all of my produce in ACV and water for a few minutes before consuming. Its like a natural disinfectant.
Bring 1 cup of distilled water and 1 cup of organic vinegar to a boil and throw in 2 cloves of crushed garlic.
Then, dissolve 2 tablespoons of kosher salt and 1 tablespoon of sugar. * If you like your jalapenos sweet and spicy add 2-3 more tablespoons of sugar.*
Once dissolved, add your jalapeno rings.
Then, remove the pot from the heat and let it site for 10 – 15 minutes until they turn that distinctive split pea soup green.
Place them into a mason jar with the pickling liquid
Let them cool completely before you place the lid on. You can keep them in the fridge for one to two months. Quick, cheap and chemical free!
I gave Alex a jar and she used them in her breakfast. Yum!