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Pickled Jalapenos

Makes 1 Quart
1 1/2  pounds jalapenos, stems trimmed
quart distilled vinegar
12  cloves garlic
bay leaves
tablespoons kosher salt
tablespoon black peppercorns
   

Bring all of the ingredients to a boil in a saucepan.
Simmer over low heat until the jalapenos are soft,
about 15 minutes. Remove from the heat and let
steep for 30 minutes. Discard the bay leaves and
pour the jalapenos and their liquid into 1 quart
canning jar. Let cool to room temperature.
Refrigerate for up to 1 month.

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