Monday, May 5, 2014

Pickled Jalapeno Peppers

1 1/2 lbs. Jalapeno Peppers
2 C. white vinegar
2 C. water
1/2 t. salt per pint

Also needed:
3 pint jars w/rings and lids
gloves (optional)

Sterilize Jars:
  1. Wash 1-pint Mason jars in hot suds and rinse in scalding water.
  2. Put jars in a pot and cover with hot water.
  3. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges.
  4. Turn off heat and let jars stand in hot water.
  5. Just before they are filled, invert jars onto a kitchen towel to dry (Jars should be filled while they are still hot).
  6. Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
Prepare Jalapeno Peppers:
  1. Combine the white vinegar and water in a medium saucepan.
  2. Bring it to a boil, lower heat and simmer while preparing the jalapeno peppers.
  3. If using gloves, put them on now.
  4. Wash peppers, drain and slice into 1/4 inch rounds, discarding stems.
  5. For milder flavor, remove the seeds.
  6. Pack the peppers in glass jars to within 1/2 inch of the top and cover with the boiling vinegar-water, leaving 1/2-inch headspace.
  7. Add salt to jars.
  8. After filling the glass jars, work the blade of a knife down the side of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
  9. Wipe the ring and the jar rim clean and screw on the cap.
  10. Place jars in boiling pot of water for 10 minutes.
  11. After 10 minutes remove the jars from the boiling water.
  12. Listen for the pop, indicating that the jars are sealed.
  13. Allow the jalapeno peppers to cure for a minimum of 6 weeks.

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