Pickled Jalapenos

adapted from Ball, Complete Book of Home Preserving

2 1/2 lbs. mixed red & green jalapeno peppers*
6 c vinegar
2 c water
3 cloves crushed garlic
1/2 tsp. canning salt per pint
1 bay leaf per pint

Rinse the jalapenos, remove the stems and slice 1/4" thick rounds. Prepare canner, jars, and lids. (see Canning Basics)
Bring vinegar, water and garlic to a boil. Add salt to each jar and fill with peppers, cover with vinegar solution and stick a bay leaf into each jar. Wipe rims and apply lids. Process 10 minutes in a hot water bath.

Wait 4 weeks before using in your favorite dishes.

*I highly recommend wearing a glove if you are slicing by hand, or if you happen to have a mandolin slicer now is the time to use it! You may certainly use all red or green jalapenos if you like.
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