pickled jalapeños

Name: Pickled Jalapeños
Prep time: 10 min
Cook time: 10 min
Ingredients: 3 cup(s) cider vinegar; 2 tablespoon(s) honey; 2 tablespoon(s) olive oil; 2 tablespoon(s) pickling spice; 2 teaspoon(s) salt; 2 pound(s) fresh jalapenos (whole or sliced); 4 clove(s) garlic; 12 - black peppercorns

(1 RATING)

49 Pinches

Kim Novosel

Temple (currently in Houston TX), GA

Updated on Jan 19, 2012

If you love hot foods and you don't mind canning then this is the recipe for you.

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prep time 10 Min

cook time 10 Min

method ---

yield

Ingredients

3 cups cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons pickling spice
2 teaspoons salt
2 pounds fresh jalapenos (whole or sliced)
4 cloves garlic
12 - black peppercorns

How To Make pickled jalapeños

Step 1

Sterilize 4 (1 pint) canning jars per manufacturer's instructions.

Step 2

In a non-reactive saucepan combine vinegar, honey, oil, pickling spice and salt.
Step 3

Bring to a boil over high heat.
Step 4

Reduce heat to low and simmer the mixture while you pack your canning jars.
Step 5

Arrange equal amounts of jalapenos, garlic cloves & peppercorns in each jar.
Step 6

Pour hot mixture over the peppers, leaving 1/2 inch head space in each jar.
Step 7

Process jars in a water bath for 10 minutes. Store peppers for at least 2 weeks before eating them. Enjoy!
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