Pickled Jalapenos

READY IN: 35mins
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs fresh jalapenos, washed,and stems removed
  • 2
    cups vinegar
  • 2
    cups water
  • 12
  • 2
    teaspoons salt
  • 2
    teaspoons pickling spices
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DIRECTIONS

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