Pickled jalapenos #2

Yield: 1 Servings

Measure Ingredient
4 quarts Peppers
1½ cup Salt
4 quarts Water
¼ cup Sugar
2 tablespoons Prepared horseradish
2 \N Cloves garlic
10 cups Vinegar
2 cups Water

Cut 2 slits in each pepper. Dissolve salt in the 4 qt water, pour over peppers and let stand 12-18 hours. Drain, rinse, and drain thoroughly.

Combine remaining ingredients, simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leave ¼ inch headspace. Heat pickling liquid to boiling. Pour, while boiling hot, over peppers in each jar, keeping to the ¼ inch headspace with liquid, also. Adjust caps, process for 10 minutes in boiling water bath. (pints and ½ pints) Yield is about 8 pints.

Note: The liquid from the jars after the peppers are gone makes an EXCELLENT marinade for 'Texas Feta Cheese' (see recipe). Very spicy, but good home made cheese.


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