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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Pickled Jalapeno Recipe

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This recipe for Pickled Jalapeno is from The Gelschus 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:  
3 1/2 lb. jalapeņo peppers, seeded and quartered
1 cup thinly sliced white onion, optional
2 large carrots, thinly sliced, optional
2 1/2 cups white vinegar (5% acidity)
2 1/2 cups water
2 Tbsp. BallŪ Salt for Pickling & Preserving
1 tsp. sugar
3 tsp. minced garlic
BallŪ Pickle Crisp (optional)
6 pint (16 oz) Jars
Directions:
Directions:
Put on gloves, and cut peppers and put in bowl. Add onion and carrot; toss well.
Combine vinegar and next 3 ingredients in a large stainless steel or enameled saucepan. Bring to a boil. Place 1/2 tsp. minced garlic in a hot jar, and pack jar tightly with vegetable mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. BallŪ Pickle Crisp to jar, if desired. Ladle hot pickling liquid over vegetables, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

 

 

 

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