Canning and Preserving Recipes
Pickled Jalapeños
Ingredients
- 3 cups cider vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons pickling spice
- 2 teaspoons salt
- 2 pounds fresh jalapeños, whole or sliced into rounds
- 4 garlic cloves
- 12 black peppercorns
Instructions
- Prepare four (1 pint) canning jars according to manufacturer's directions.
- In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat. Reduce the heat to very low, and simmer the mixture while you pack the jars.
- Arrange equal amounts of the jalapeños, garlic and peppercorns in each jar.
- Pour the hot liquid over the peppers, leaving 1/2 inch headspace.
- Process the jars in a water bath according to manufacturer's directions, generally 10 minutes.
- Store the pickled peppers for at least one week before eating them.
Photo credit: (c) Can Stock Photo / zia_shusha