Very Basic Pickled Jalapeno Peppers
Servings: 2 1/2 Pints
Ingredients
- 1 pound of jalapeno peppers sliced in half lengthwise
- 2 cups white vinegar
- 2 cups filtered water
- 2 tablespoons pickling salt
Instructions
- Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.
- Process in a boiling water canner for 10 minutes. Store in cool, dark place for up to a year.
Notes
This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.