Pickled Jalapenos

993678_505836606169900_1832403408_n

Ingredients
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

MIXED PICKLING SPICE
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

Directions

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..

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s