pickled jalapeños
(1 rating)
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If you love hot foods and you don't mind canning then this is the recipe for you.
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(1 rating)
prep time
10 Min
cook time
10 Min
Ingredients For pickled jalapeños
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3 ccider vinegar
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2 Tbsphoney
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2 Tbspolive oil
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2 Tbsppickling spice
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2 tspsalt
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2 lbfresh jalapenos (whole or sliced)
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4 clovegarlic
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12black peppercorns
How To Make pickled jalapeños
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1Sterilize 4 (1 pint) canning jars per manufacturer's instructions.
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2In a non-reactive saucepan combine vinegar, honey, oil, pickling spice and salt.
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3Bring to a boil over high heat.
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4Reduce heat to low and simmer the mixture while you pack your canning jars.
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5Arrange equal amounts of jalapenos, garlic cloves & peppercorns in each jar.
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6Pour hot mixture over the peppers, leaving 1/2 inch head space in each jar.
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7Process jars in a water bath for 10 minutes. Store peppers for at least 2 weeks before eating them. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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