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Prep Time: 28800 Minutes Cook Time: 10 Minutes |
Ready In: 28810 Minutes Servings: 24 |
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Just like in a Mexican restaurant! I like it hot so I keep the seeds in. To reduce heat remove seeds but wear gloves and don't rub your eyes!!!! I haven't the faintest idea what the serivings are nor the yield but I would guess about six 2 cup mason jars. Ingredients:
1 gallon jalapeno pepper, sliced into rounds |
1 gallon water |
1 cup water |
2 cups kosher salt |
5 cups white vinegar |
2 tablespoons sugar |
1 tablespoon whole mixed pickling spice |
1 small white onion, per jar |
1 small garlic clove, per jar |
Directions:
1. Boil 1 gal. water with 2 cups salt. Let cool. Place peppers with brine in a pickle crock or large, non-reactive bowl for 12-18 hours. Rinse thoroughly to remove salt.
2. Combine 1 cup water, vinegar, sugar, pickling spice and boil over medium heat. Simmer for 10 minutes.
3. Pack sterile jars with peppers, and one onion and/or one garlic clove if using.
4. Pour in hot vinegar mixture.
5. Can in a hot water bath for 10 minutes.
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