Pickled Jalapeno Peppers
Pickled Jalapenos


Pickled Jalapeno Peppers

2 Tbsp oil
1 pound jalapeno peppers, washed/dried
1/4 cup carrots, sliced
1 medium onion, sliced
salt -- to taste
garlic cloves, peeled
1 cup vinegar
1 cup water
olive oil

Put 2 Tbsp oil in a skillet and add washed and dried chilies. Cook only
until skins blister. Remove chilies and add carrots and onion and saute
until tender/crisp. Peel and pack chilies in standing position in hot
clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. to each
jar. Add 2 cloves garlic, 4-6 carrot slices and 2 onion slices. Heat equal
parts of vinegar and water; pour mixture over chilies to within 1 inch of
top of each jar. Insert a dinner knife on inside of filled jar to remove
any bubbles; insert knife in middle of filled jars to remove bubbles
there. This is done by moving the knife side to side. Add olive oil to
within 1/2-inch of rim of each jar. Cover with lids and caps and adjust.
Process in hot water bath for 15 minutes. Remove jars and place on towels
away from any drafts to drain.

Let stand 30-45 minutes until lids seal. Test seals after allowed time by
pressing lids. If lids stay down they are sealed. If not, store those jars
of pickles in refrigerator after they have cooled. Store sealed jars in
pantry or under sink or in a cool, dark place



Pickled Jalapenos

3 cup cider vinegar
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons pickling spice
2 teaspoons salt
2 pounds fresh jalapenos, whole or sliced into rounds
4 garlic cloves
12 black peppercorns

Prepare four (1 pint) canning jars according to manufacturer's directions.
In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice
and salt, and bring the mixture to a boil over high heat. Reduce the heat
to very low, and simmer the mixture while you pack the jars. Arrange equal
amounts of the jalapenos, garlic and peppercorns in each jar. Pour the hot
liquid over the peppers, leaving 1/2 inch headspace. Process the jars in a
water bath according to manufacturer's directions, generally 10 minutes.
Store the pickled peppers for at least one week before eating them.


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