| Cuisine: American | Type: Technique | Serves: Three 1/2-pints |
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Source:
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Various |
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Attributes:
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Comments:
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Can also add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds to pickling liquid. Use proper canning techniques for sterilization, etc. This is try #1. |
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Serving Suggestions:
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Can be a topping on nachos, tacos, eggs, etc. |
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Ingredients:
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1/2 pound fresh jalapeño peppers, washed, dried and cut into 1/8" slices (may take more to fill three jars) 1/2-cup apple cider vinegar 1 cup white vinegar 2 cloves garlic, peeled and smashed 2 small bay leaves 1 tbs. sugar 1 tbs. kosher salt |
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Instructions:
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1. Combine all ingredients except peppers in a saucepan and bring to a boil. Simmer for 5 minutes then remove the garlic and bay leaves. 2. Sterilize the jars and lids and pack the jars with sliced peppers while still warm. 3. Carefully fill each jar with pickling liquid tapping to be sure and pop any bubbles. Leave 1/2-inch head space. Cap with lids and rings. 4., Boil the filled jars for 10 minutes, remove from water bath and allow to cool listening for the "ping". Store in a cool dark place for several weeks before trying. Should be shelf stable for many months. |
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Related recipes:
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None |
2023-07-16