“Pickled Jalapeno Peppers, taste the pepper, not just the heat. This is a variation of a recipe from The University of Illinois, that I found to please my taste buds. The absence of oil seems to bring out the pepper taste and not just the heat.”
READY IN:
YIELD:
1 Quart
UNITS:
US

Ingredients Nutrition

  • jalapeno pepper (about 2 pounds)
  • 1 cup vinegar
  • 34 cup water
  • 1 teaspoon salt
  • 1 teaspoon mixed pickling spices
  • 2 carrots, sliced
  • 2 cloves garlic (halved)

Directions

  1. Wash peppers and pack into a hot jar.
  2. Add carrot slices, and garlic.
  3. Pack tightly, leaving 2-inch headspace.
  4. Combine vinegar, water salt and pickling spices.
  5. Heat to boiling.
  6. Pour boiling hot liquid over peppers to two inches from top of jar top.
  7. Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
  8. Wipe jar rims clean.
  9. Adjust prepared two piece canning lid.
  10. Process jar in a boiling water bath for 10 minutes.
  11. Remove to a draft free area, and allow to cool.
  12. Check the seal.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: