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Pickled Peppers without Canning Recipe

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This recipe for Pickled Peppers without Canning is from The Poljak Family Cookbook Project, 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 to 3 pound jalepenos
2 1/2 cups water
3 cups vinegar
3 TBS sugar
4 TBS salt
2 Bay leaves
2 TBS black peppercorns
4 garlic cloves
1/4 tsp turmeric
Dill heads (optional)
Directions:
Directions:
This should make 2 Quart Jars.
Chop jalepenos into slices and place in quart jars.
Pour water, vinegar, sugar, and salt into a pot and over medium high heat, bring to a boil. Make sure salt and sugar have dissolved. Reduce to medium heat and add the seasonings. Allow to simmer for 5 minutes.
Either discard or keep seasonings at this point, your call.
Pour hot liquid over jalepenos, leaving 1/2 head space. Screw on their lids and allow the jars to cool before placing them in the fridge. Let them marinade for at least a week before using. The pickle flavor will be stronger the longer they sit.
Number Of Servings:
Number Of Servings:
2 quarts
Personal Notes:
Personal Notes:
I do not care for the coriander to sit in the jars. Just personal preference.

 

 

 

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