Pickled Jalapenos
From rtylenda 13 years ago
- 2 Hours to make
- Serves 8 pints
This recipe is for plain pickled jalapeno peppers. I picked up six quarts of peppers at the local farm and jarred them. I will use these as snacks or as an ingredient in any dish that calls for them.
Ingredients
- jalapeno peppers shopping list
- pickling spice shopping list
- kosher salt coarse shopping list
- sugar shopping list
- Bay leaf shopping list
- Sterilized Pint Jars with lid and ring shopping list
- distilled white vinegar 5% acidity shopping list
How to make it
- 1. Trim Jalapenos of woody stem, wash and dry. Using knife or kitchen shears cut an "X" into tip of peppers and using a toothpick pierce the fat end of peppers to permit brine complete access to pepper's interior.
- 2. Sterilize jars and tops.
- 3. Make brine. Bring 2 pints of water and 2 pints of vinegar to just a boil and remove from heat. This amount of brine was adequate for 5 pints.
- 4. Into sterilized jar add 1/2 TB Pickling Spice, 1/2 tb sugar, 1/2 tb salt, 1 bay leaf. Pack with prepared peppers, fill with brine, lid and seal.
- 5. Place sealed jars into boiling water bath and boil for 15 minutes. Remove and cool at room temperature.
- 6. Store in dark, cool place for up to a year (so I read). Peppers will be ready in 1-2 weeks.
- 7. WASH HANDS OFTEN OR USE GLOVES DURING HANDLING.
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- notyourmomma South St. Petersburg, FL
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