FBD

Pickled Jalapenos

MexicanVegetarianIntermediate10 minBy Northstar

Ingredients

Servings
4
  • 3 cup cider vinegar
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp pickling spice
  • 2 tsp salt
  • 2 lb fresh jalapeños, whole or sliced into rounds
  • 4 each garlic cloves
  • 12 each black peppercorns

Instructions

  1. 1

    Prepare four (1 pint) canning jars according to manufacturer's directions.

  2. 2

    In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat.

  3. 3

    Reduce the heat to very low, and simmer the mixture while you pack the jars.

  4. 4

    Arrange equal amounts of the jalapeños, garlic and peppercorns in each jar.

  5. 5

    Pour the hot liquid over the peppers, leaving 1/2 inch headspace.

  6. 6

    Process the jars in a water bath according to manufacturer's directions, generally 10 minutes.

  7. 7

    Store the pickled peppers for at least one week before eating them.

Tags

greekjoy-of-canning