World Food and Wine
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Simple pickled jalapenos

Have jalapenos always available.

Ingredients

6 pounds chili pepper (jalapeños)
5 cups vinegar
1 cup water
4 teaspoons salt
2 tablespoons sugar
2 cloves garlic

Instructions

  1. Wash the peppers.
  2. If you have small peppers leave them whole, slashing 2-5 slits in each. Quartering the large peppers.
  3. Blanch in boiling water.
  4. Flatten out the small peppers.
  5. Fill half-pint canning jars, leaving 1/2 inch head space.
  6. Combine and heat all the other ingredients. Bring to a boil, reduce heat and simmer 10 minutes. Remove garlic gloves.
  7. Pour hot solution over peppers, be sure to leave a 1/2 inch head space. Adjust lids.
  8. Use conventional boiling water canner processing. Process for 10 minutes at below 1000 feet, 15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet.
Yield
1 batch
Preparation time 25 minutes
Cooking time 10 minutes
Total time
35 minutes

Notes

Undercooked chiles allow growth of bacteria. It is very important to cook the chiles thoroughly.

Source

North American cuisine
moderate, vegetables
pickles, preserves
American food recipes
Food in U.S.A.

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