Last week I felt a frost coming on, so I harvested my jalapenos for pickling. What I thought was a huge amount of peppers on the plant, turned out to only fill three pint jars. I'm afraid that won't be enough to supply DD's jalapeno habit for the next year. He's been spoiled by my homemade canned jalapenos and prefers them to the store bought variety.
Recipe: Pickled Jalapeno Peppers
makes 1 pint jar
1 lb Jalapeno peppers
1 cup vinegar
1/4 cup water
1 tsp salt
1 tsp pickling spices (I used garlic cloves instead)
Wash peppers. Slice and pack tightly into hot jar, leaving 1/2 inch head space at top. Combine vinegar, water, salt and spices; heat to boiling. Pour boiling liquid over peppers, to 1/2 inch from top of jar. Wipe jar rim. Put on lid. Process in boiling water canner 10 minutes. At altitudes of 1001 to 6000 feet, process 15 minutes. Higher altitudes 20 minutes.
2 comments:
Recipe???
I updated with the recipe! Thanks for reminding me.
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