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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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 |
pickling spice |
kosher salt coarse |
sugar |
bay leaf |
sterilized pint jars with lid and ring |
distilled white vinegar 5% acidity |
Directions:
1. 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. 2. Sterilize jars and tops.
3. 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. 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. 5. Place sealed jars into boiling water bath and boil for 15 minutes. Remove and cool at room temperature.
6. 6. Store in dark, cool place for up to a year (so I read). Peppers will be ready in 1-2 weeks.
7. 7. WASH HANDS OFTEN OR USE GLOVES DURING HANDLING.
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