Prep 1 hr
Cook 0 mins
These are so good on a sandwich and even on scrambled eggs. The peppers don't feel that hot using this recipe. Recipe modified from a canning booklet.
- 4 lbs jalapeno peppers
- 2 lbs onions
- 3 cups white vinegar
- 2 cups sugar
- 2 tablespoons mustard seeds
- 2 teaspoons turmeric powder
- 2 teaspoons celery seeds
- 1 teaspoon ginger powder
- Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
- Place remaining ingredients in large pan and bring to a boil.
- Pour hot mixture into jars, over the peppers and onions, leaving 1/4 inch headspace. If you run short of the juice, top with boiling water.
- Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
- Process 10-minutes in boiling water bath.
- Yield: about 5-6 Pints.
Made these last summer and the men my DH works with loved them. One even asked if I would give him some to send to his son in Iraq. Said all the soldiers his son shared them with loved them. Getting ready to make them again. Thanks!!
It might just be my jalapenos, but this came out so HOT! that I had to nearly double the sugar before even the most capsaicin-tolerant heat-lovers among my food guinea pigs could eat a second bite without their eyes watering. I also had to add more vinegar in order to have enough liquid to pack them in. Crisp and flavorful -- much better than commercial, jarred jalapenos.
With a big snow storm here in Colorado hubby and I were bored so when we made a quick trip to the grocery store we got the ingredients for this recipe. Hubby chopped while I made the brine. We cut the recipe in half this time just to see if we liked the recipe. The end result was sweet/spicy/crisp jalapenos that turned out delicious! The only change I made was to throw in about 6 cloves of garlic per jar because I had some peeled garlic I needed to use. We are now going to make these in the regular sized batch to give to all of our friends because they are SO good!