Pickled Jalapeno Peppers
- Ready In:
- 480hrs 10mins
- Ingredients:
- 9
- Yields:
-
6 jars
- Serves:
- 1
ingredients
- 1 gallon jalapeno pepper, sliced into rounds
- 1 gallon water
- 1 cup water
- 2 cups kosher salt
- 5 cups white vinegar
- 2 tablespoons sugar
- 1 tablespoon whole mixed pickling spice
-
OPTIONAL
- 1 small white onion, per jar
- 1 small garlic clove, per jar
directions
- Boil 1 gal. water with 2 cups salt. Let cool. Place peppers with brine in a pickle crock or large, non-reactive bowl for 12-18 hours. Rinse thoroughly to remove salt.
- Combine 1 cup water, vinegar, sugar, pickling spice and boil over medium heat. Simmer for 10 minutes.
- Pack sterile jars with peppers, and one onion and/or one garlic clove if using.
- Pour in hot vinegar mixture.
- Can in a hot water bath for 10 minutes.
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RECIPE SUBMITTED BY
I am a mother of 3 fabulous girls, some of whom like to cook, one of whom wants to be a cooker when she grows up. I am celiac and have been known to go raw. I go on to this website almost daily for recipe ideas and have finally been able to join (computer issues). Can't wait to start my own cookbook!