pickled jalapeños

(1 rating)
Recipe by
Kim Novosel
Temple (currently in Houston TX), GA

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

(1 rating)
prep time 10 Min
cook time 10 Min

Ingredients For pickled jalapeños

  • 3 c
    cider vinegar
  • 2 Tbsp
    honey
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    pickling spice
  • 2 tsp
    salt
  • 2 lb
    fresh jalapenos (whole or sliced)
  • 4 clove
    garlic
  • 12
    black peppercorns

How To Make pickled jalapeños

  • 1
    Sterilize 4 (1 pint) canning jars per manufacturer's instructions.
  • 2
    In a non-reactive saucepan combine vinegar, honey, oil, pickling spice and salt.
  • 3
    Bring to a boil over high heat.
  • 4
    Reduce heat to low and simmer the mixture while you pack your canning jars.
  • 5
    Arrange equal amounts of jalapenos, garlic cloves & peppercorns in each jar.
  • 6
    Pour hot mixture over the peppers, leaving 1/2 inch head space in each jar.
  • 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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