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Pickled Jalapeņos Recipe

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This recipe for Pickled Jalapeņos is from My Favorite Recipes, 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:  
1 pound of jalapeno peppers
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt
Directions:
Directions:
Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.
Process in a boiling water canner for 10 minutes. Store in cool, dark place for up to a year.
Notes

This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.
Personal Notes:
Personal Notes:
For banana peppers, I put a clove of chopped garlic, 1 tsp. sugar, 1 tsp. celery seed, 1 tsp, mustard seed, and 2 tsp. diced jalapeņo pepper to each jar.

 

 

 

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