Pickled Jalapeno Peppers

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READY IN:
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
  • jalapeno pepper (about 2 pounds)
  • 1
    cup vinegar
  • 34
    cup water
  • 1
    teaspoon salt
  • 1
    teaspoon mixed pickling spices
  • 2
    carrots, sliced
  • 2
    cloves garlic (halved)
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DIRECTIONS

  • 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.
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