Pickled jalapenos #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Peppers |
| 1½ | cup | Salt |
| 4 | quarts | Water |
| ¼ | cup | Sugar |
| 2 | tablespoons | Prepared horseradish |
| 2 | Cloves garlic | |
| 10 | cups | Vinegar |
| 2 | cups | Water |
Directions
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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