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.

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