Small-Batch Pickled Jalapenos (Canning)
"From "The Complete Book of Small Batch Preserving". This recipe can also be used for pickling garlic (3-4 heads)."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 10 -12 fresh jalapeno peppers (depending on size)
- 3⁄4 cup rice wine vinegar
- 1⁄2 cup distilled white vinegar
- 1⁄2 teaspoon pickling salt
- 1 teaspoon granulated sugar
directions
- Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
- Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
zeldaz51
United States
<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>
