Pickled Jalapenos


5 lb jalapeno peppers, sliced
4 c white vinegar
4 c water
5 lb sugar
4 oz mixed pickling spice (tied in cheesecloth)
2 Tbsp salt

2 Tbsp mustard seeds
2 Tbsp whole alspice
2 tsp whole cloves
1 tsp crushed red pepper flakes
1 tsp ground ginger
1/2 tsp celery seed
2 tsp whole peppercorns
1 large bay leaf, crumbled


Slice all of the jalapeno peppers in 1/4″ rings and set aside. In a large Dutch oven combine vinegar, water, salt, sugar and pickling spice (tied in cheesecloth) and bring to a boil. Simmer for about 45 minutes. Add peppers and simmer another 30-45 minutes.

Pack sweet jalapeno peppers and juice into sterile jelly jars or pint jars to within 1/2″ of top of jar. Wipe rim of jar well with damp paper towel then seal tightly and process in a boiling water bath for 15 minutes. Remove from water and cool.

Note: The more sugar you use – the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalapenos. Recipe can be doubled. If making your own Pickling Spice, store ingredients in an 8 oz sealed mason jar.

Serve on sandwiches, on pizza, in salads, pour over a block of room temperature cream cheese and serve with crackers..


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