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Pickled Jalapeno Peppers
Allow the peppers to cure for a minimum of 6 weeks. The longer you allow them to cure, the better they will taste.
Ingredients
3 Lbs Fresh Jalapeno Peppers
2 1/2 cups carrots, sliced
1 large onion, cut into 8 wedges
4 Cups White Vinegar
2 Cups Water
1/2 Cup Olive Oil
4 Tbsp Canning Salt
18 pepper corns
Method
- Combine the White Vinegar, Water, Olive Oil, pepper corns and Canning Salt in a medium sauce pan. Bring it to a boil, lower heat and simmer.
- Pack the peppers, onion and carrots into hot sterilized jars. Pour the hot vinegar mixture over them to within 1/2 inch from the top of the jars. Wipe the jars clean. Adjust the lid and band, according to the manufacture's directions, and process them in boiling water, making sure the jars are complete covered with water. Return the water to a boil and process for 10 minutes. This will help seal the jars.
Reviews
edquimby1 said on 07 Dec 2008
AllieWisc the reason for the carrots is that they add a bit of sweetness to the peppers - they will not taste the same without the carrots.
Or try these:
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