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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a brine I came up with from various pickle recipes. Our family loves my salsa, which uses the pickled jalapenos in the recipe. Since we grow jalapenos, I decided to try making my own. We also like to eat these on nachos, tacos, and enchiladas! Ingredients:
2 cups water |
1 1/4 cups vinegar |
2 1/2 tablespoons pickling salt |
garden-fresh jalapeno, washed |
Directions:
1. Make sure you wear rubber gloves!
2. I learned the hard way the first time I made these- my hands burned for a day or two!
3. Remove the stem end from the jalapenos and remove seeds from inside.
4. Slice jalapenos and place in clean pint jars.
5. Boil brine ingredients and pour over jalapenos to within 1/2 inch of rim.
6. Wipe rims; add lids and rings.
7. Process for 10 minutes in a hot water bath.
8. If you have any jars that do not seal, you may re-process these using new lids.
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