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Pickled Jalapenos 2

 

3 pounds fresh jalapeno peppers (about 65 peppers)
2 Quarts distilled white vinegar
2 tablespoons black peppercorns
12 bay leaves
15 cloves garlic, peeled
4 teaspoons salt 

Combine all of the ingredients in a large non-reative sauce pan or soup pot over medium heat. Simmer unitl the peppers are very soft, about 25 minutes. Remove from heat and let steep for 30 minutes, then remove the bay leaves.

Sterilize two quart jars or 4 pint jars and lids. Pour the mixture into the jar and secure with an airtight lid. Store in a cool, dry place for at least 2 weeks before using. Once opened, it will keep for one month in the refrigerator.

Yield: 2 quarts or 4 pints

 

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