Prep 0 mins
Cook 0 mins
Pickled Jalapeno Peppers, taste the pepper, not just the heat. This is a variation of a recipe from The University of Illinois, that I found to please my taste buds. The absence of oil seems to bring out the pepper taste and not just the heat.
- jalapeno pepper (about 2 pounds)
- 1 cup vinegar
- 3⁄4 cup water
- 1 teaspoon salt
- 1 teaspoon mixed pickling spices
- 2 carrots, sliced
- 2 cloves garlic (halved)
- Wash peppers and pack into a hot jar.
- Add carrot slices, and garlic.
- Pack tightly, leaving 2-inch headspace.
- Combine vinegar, water salt and pickling spices.
- Heat to boiling.
- Pour boiling hot liquid over peppers to two inches from top of jar top.
- Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
- Wipe jar rims clean.
- Adjust prepared two piece canning lid.
- Process jar in a boiling water bath for 10 minutes.
- Remove to a draft free area, and allow to cool.
- Check the seal.
I pickled some jalapenos for the first time, using this recipe as a basic guideline. I did change the spices a bit, to mimic some pickled peppers someone gave us. Instead of using the pickling spices, I used a combination of corriander, cloves, Italian spices, and a sprig of rosemary. I kept the garlic, but omitted the carrot. It worked great! Thanks!