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Pickled Jalapenos Peppers

Fresh jalapeņo chiles 
Carrot slices (I use whole baby carrots.) 
Small chunks of onion 
1/2 teaspoon salt per pint 
1 clove garlic, minced, per pint 
Vinegar and water in equal amounts 
Vegetable oil* 

1. Prick or slash chiles in several places. Pack into clean pint canning jars. Add a few carrot slices and onion pieces. Add salt and garlic.

2. Cover ingredients with equal amounts of vinegar and water, leaving 3/4 inch headspace. Top with a thin layer of oil (1/8inch). Wipe jar rim clean with a damp cloth. Adjust lids and rings. Seal.

3. Process for 15 minutes in a simmering hot-water bath.(Begin to count the processing time when the water bath temperature has reached 170 degrees F.)

Variations: Add a little chopped cilantro to each jar and/or a few chunks of cauliflower.

* I prefer to omit the oil in this recipe; it just makes your fingers greasy when you reach for that last pepper in the jar!

 

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