Saturday, August 4, 2012

Easy Pickled Jalapenos


We are much more likely to eat all those excess jalapenos from our garden if we jar them.  I absolutely LOVE picked jalapenos over nachos with that "profit maker" cheese sauce.  Ahh bad for you food but I swear I could just pull up a bucket full!  ;-).



1 cup Water
1 cup White Vinegar
3 cloves of Garlic, Peeled and Cracked
2 Tablespoons of Coarse Kosher Salt
1 Tablespoon of Peppercorns
  • Sterilize canning jars in dishwasher on sterilize cycle or wash jars with hot sudsy water and boil jars until hot (a few minutes).
  • Clean Jalapenos well, remove top and slice into coins.  We like to remove as many seeds as we can for ours, but traditionally they are left in.
  • Add Water, Vinegar, Garlic, Salt and Peppercorns into a small saucepan and simmer for about 5 minutes.
  • Pack pepper coins into sterilized jars.
  • Pour pickling liquid over peppers inside the jar.
  • Place top on jar and place inside pot large enough to cover up.
  • Boil for 10 minutes in 2 inches of water.
  • Cool and store.
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