Pickled jalapenos
Pickled jalapenos recipe in the canning category
Recipe ingredients:
- 3 cups cider vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons pickling spice
- 2 teaspoons salt
- 2 pounds fresh jalapenos, whole or sliced into rounds
- 4 garlic cloves
- 12 black peppercorns
Recipe method:
- Prepare four, 1 pint, canning jars according to manufacturer directions.
- In a non reactive saucepan, combine vinegar, honey, oil, pickling spice and salt.
- Bring the mixture to a boil over high heat.
- Reduce the heat to very low and simmer the mixture while you pack the jars.
- Arrange equal amounts of the jalapenos, garlic and peppercorns in each jar.
- Pour the hot liquid over the peppers, leaving 1/2 inch headspace.
- Process the jars in a water bath according to manufacturer directions, generally 10 minutes.
- Store the pickled peppers for at least one week before eating them.
Tags: pickled, jalapenos, recipe, canning, recipes, cooking