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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pickled Jalapenos Recipe

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This recipe for Pickled Jalapenos is from Gather Together, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lbs. jalapeno peppers
5 cups vingegar
1 cup water
4 teaspoons pickling salt
2 tablespoons sugar
2 cloves garlic
Directions:
Directions:
Wash and slice peppers. Fill half pint or pint jars with peppers and bet sure to leave 1/2 inch space from the top of the jar. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove the garlic from the solution. Pour hot pickling solution over peppers. Place lids on jars immediately. Use conventional boiling water canner processing for 10 minutes.
Personal Notes:
Personal Notes:
I add a couple of habanero peppers to each jar before I add the pickling solution. That is if you want to give the peppers additional heat. I use these peppers chopped finely when I make Mexican cornbread.

 

 

 

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