Pickled Jalapeno Peppers


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READY IN: 25mins
  • 2 quarts jalapeno peppers
  • 2 cups white wine vinegar
  • 2 cups water
  • 1⁄2 teaspoon pickling salt or 1⁄2 teaspoon pickling spices
  • 4 cloves garlic
  • Slice peppers or leave them whole.
  • (To prevent bursting, cut two small slits in whole peppers.).
  • Pack peppers tightly into clean, hot jars.
  • Combine vinegar and water; heat to a simmer.
  • Do not boil.
  • Pour hot vinegar over peppers, leaving 1/2 inch headspace.
  • Add pickling salt and a clove of garlic to each jar then seal.
  • Process in boiling water bath for 10 minutes.

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