Pickled Jalapenos

Posted byNoriePosted inPickles, Ferments, Complements, RecipeTags:

Jalapeno Slices for Nachos

  • 1 lb. jalapeno peppers seeded and sliced, or any hot peppers or combination
  • 1 cup white vinegar
  • 1 cup water
  • 3 tsp. Pickling salt (1 TBS)
  • 1 clove garlic slightly crushed
  • 1 tsp. sugar
  • ¼ tsp. cracked black pepper or peppercorn
  • 1 bay leaf crushed

Note: If you prefer them spicier, leave the seeds in.

Simmer all the ingredients except the peppers for about 5 minutes.  Add peppers and remove the pan from heat.  Push the peppers in the liquid and let soak for a few minutes until you see the peppers change in color.

Transfer to jars, cover and refrigerate.  Let the flavors meld before eating. 

If preserving, put the pepper slices in hot jars with 1” headspace and pour the hot liquid maintaining the 1” headspace.  Cover and process in a water-bath for 15 minutes.

You can keep it as fresh pickles in the refrigerator without processing in water bath.