Preserved Pickled Hot Jalapeno Peppers

Recipe by xtine
READY IN: 1hr
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Rinse the jalapeno peppers in cool water.
  • Trim the stems to 1/2" and cut 2 small slits in each pepper, OR cut into 1/4" slices.
  • Divide the habanero slices, onion slices, garlic, oregano, bay leaves and peppercorns evenly between your 4 sterilized pint jars. Add 1/4 teaspoon Pickle Crisp to each jar.
  • Pack the peppers on top of these seasonings in the jars, leaving 1 inch headspace.
  • In a 2 to 3 quart stainless steel saucepan, combine the vinegar, water, sugar and salt and bring to a boil. Stir until the sugar and salt are completely dissolved.
  • Ladle this brine into the jars, covering the peppers and leaving 1/2 inch headspace.
  • Using a bubble freeer or plastic knife, remove any air bubbles.
  • Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
  • Process pint jars in a water bath for 10 minutes.
Advertisement