Pickled Jalapeno Peppers

crazycookinmama's Note:

These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2 Quarts

• 2 quarts jalapeno peppers
• 2 cups white wine vinegar
• 2 cups water
• 1/2 teaspoon pickling salt or 1/2 teaspoon pickling spices
• 4 cloves garlic

Directions:

1. Slice peppers or leave them whole.
2. (To prevent bursting, cut two small slits in whole peppers.).
3. Pack peppers tightly into clean, hot jars.
4. Combine vinegar and water; heat to a simmer.
5. Do not boil.
6. Pour hot vinegar over peppers, leaving 1/2 inch headspace.
7. Add pickling salt and a clove of garlic to each jar then seal.
8. Process in boiling water bath for 10 minutes.

Reviews

[gailanng]

When a recipe carries a warning and includes words like super hot, spicy, inferno or like death, it deserves my attention.

[sissyr]

This is the best and easiest pickled jalepenos recipe I have ever made. I did soak the jalepenos in water and pickling salt for a few hours before canning. I put a couple of slits in the peppers to absorb the salt.

[Chef #927702]

These are YUMMY and SIMPLE. Great on burgers or over a taco salad. The key is the white wine vinegar, and they aren't too hot if youask me, but i know that's subjective. Like Mommyoffour stated, people keep asking for more of them. It's great way to use all those jalapeno's.