Pickled Jalapeno Peppers "Texas Pickles"

Donna Graffagnino

By
@StillWild

These sweet and hot jalepenos are favorite appetizers when poured over a block of cream cheese and served with crackers. Depending on the crop, some peppers will be much hotter one year and mildly hot another. Use the sugar to ajust the overall heat level of the pickles to your taste.


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Comments:

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

5 lb
jalapeno peppers, sliced
4 c
white vinegar (5% min.)
4 c
water
5 lb
sugar
1/2 bottle
mixed pickling spice (tied in cheesecloth) 1.50 bottle
2 Tbsp
salt

MIXED PICKLING SPICE

2 Tbsp
mustard seeds
2 Tbsp
whole alspice
2 tsp
whole cloves
1 tsp
crushed red pepper flakes
1 tsp
ground ginger
1/2 tsp
celery seed
2 tsp
whole peppercorns
1 large
bay leaf, crumbled
1
cinnamon stick (2 inches) broken into small pieces

Directions Step-By-Step

1
Slice all of the jalapeno peppers in 1/4" rings and set aside. In a large Dutch oven combine vinegar, water, salt, sugar and pickling spice (tied in cheesecloth) and bring to a boi. Simmer for about 45 minutes. Add peppers and simmer another 30-45 minutes.
2
Pack sweet jalapeno peppers and juice into sterile jelly jars or pint jars to within 1/2" of top of jar. Wipe rim of jar well with damp paper towel then seal tightly and process in a boiling water bath for 15 minutes. Remove from water and cool.
3
*Note: The more surgar you use - the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalapenos.

Recipe can be doubled.

If making your own Pickling Spice, store ingredients in sealed mason jar.
4
Serve on sandwiches, on pizza, in salads, pour over a block of room temperature cream cheese and serve with crackers.