Prep 45 mins
Cook 15 mins
This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos.
- 1 lb jalapeno, whole
- 1⁄4 cup olive oil
- 1 medium onion, thinly sliced
- 2 carrots, thinly sliced
- 16 garlic cloves
- 12 black peppercorns
- 1⁄4 cup pickling salt
- 3 cups white vinegar
- 3 cups water
- In a pan, saute the chiles in the oil until the skin starts to blister.
- Add the onion and carrots and heat for an additional minute.
- Add 2 cloves and 3 peppecorns to bottom of each of the jars.
- Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
- Add 2 cloves and 1 teaspoon salt to each of the jars.
- In a pan, combine the vinegar and water and bring to a boil.
- Pour over the chiles.
- Seal and process the jars in a boiling water bath for 15 minutes.
- Store for 4 weeks in cool, dark place.
- I always add more peppercorns and garlic to each jar.
this recipe was very simple. i got to use up all of the peppers on my plants. they grow so quick it's hard to keep up with them! i still have to wait the 4 weeks to give them the final taste test, so i will update my review then. i know they will taste great though. thank you! oh and i don't know if you have tried making jalapeno pepper powder, if you have alot extra peppers, Oven Dried Jalapeno Peppers and Garlic powder is pretty good. i just dried jalapenos though. :)