Pickled Jalapenos

Sue Lau's Note:

Have your peppers at the ready.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 3 pints

• 2 lbs fresh jalapenos , washed,and stems removed
• 2 cups vinegar
• 2 cups water
• ½ cup olive oil
• 2 teaspoons salt
• 2 teaspoons pickling spices

Directions:

1. Pack peppers into clean, sterilized jars, leaving a few inches at the top.
2. Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
3. Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar.
4. Place caps on, and screw on lids firmly.
5. Process in boiling water bath for 20 minutes.
6. Remove bands when cool.
7. Check jars seals before storing; any that don't seal, refrigerate promptly.
8. Age several weeks before using.

Reviews

[newtocookingm&m]

I change the size to say 2.2 pints since I only had 1.5cups of vinegar on hand. And I followed the amounts under that except I did do 2 tsp picking spices. I made 6-8oz jars of Jalapeños. I found a tiny pouch of pickling spices near the produce which was plenty and cheaper than making my own and I just put the rest in an empty spice jar. I cant wait to try these in a couple of weeks! -update 1 year later finished our jars I just made only 4 jars we ate the others I did reduce the recipe but halved the olive oil it seemed like to much in last years batch and it weird-ed others out when they would get a pepper out of the jar. So glad to have the recipe- thank you!

[Its Me Busy Bee]

This is a great recipe to make your own and I use it quite often!

[Chef #450381]

Looks like a great recipe that's easy to prepare. My family will love it as we all love Jalapeno peppers. Can't wait to try it!!!