Pickled jalapenos #3

Yield: 1 Servings

Measure Ingredient
\N \N Fresh raw Jalapeno peppers; slit side of each to allow vinegar to get inside; but leave stems on
\N \N Raw carrot and onion slices (1/4 cup; total, or less to each cup of peppers)
1 \N Clove raw garlic; sliced, per pint
\N \N Equal amounts water and vinegar (quantity depends on number of peppers)
½ teaspoon Of salt per pint of pepper/vinegar/water mixture

Pack jalapenos, mingled with carrot, onion, and garlic slices, into canning jars. (Pint jars are most convenient.) Pour vinegar/water/salt mixture to fill near top of jar. Pour about ⅛ inch of oil (Wesson or whatever) on top. Don't fill jar all the way to top (leave ¼ inch of air). Screw lid on, not extremely tight, and process in boiling water for 15 minutes. (Some air will be forced from jar, so "leaking" bubbles from the jar are natural.

Remove from hot water and keep for several weeks or months before eating.

Once opened, they are kept in the refrigerator. In fact if you have room for them, keep the jars in the refrigerator for the whole curing period.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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