Pickled Jalapeno Peppers

PICKLED JALAPENOS

Use whole or sliced jalapenos

Boil a 50/50 mix of white vinegar and water with ¼ cup of pickling salt. (We use two quarts each of water and vinegar and what isn’t used on one day can be used the next since jalapenos are very prolific)

Bring a pot of plain water to a boil and par-boil the whole jalapenos for a few minutes (3 to 5 minutes is recommended.)

Put a slit or “X” in the side of each chili, or cut into slices, so it can absorb the pickling solution, place into appropriate jars (we use pints) and pour the vinegar/salt solution to cover.

Seal and place into boiling water (do NOT cover the lids) and turn off the heat.

Let cool to room temperature. Make sure jars seal.

Then store for about a month before enjoying.

After a jar is opened, keep under refrigeration, if possible, just to be on the safe side.