22 September 2012

Pickled jalepenos

My friend Jennifer gave me a whack of jalepeno peppers and since there was no chance of eating them all anytime soon, I decided to give the pickling a go.

I used a very basic pickling recipe and from a pound got two small and three medium-sized jars. More than enough to get anyone throught the winter.

Here's the recipe:
  • 1 pound jalepenos
  • 2 cups white vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt.
Slice the jalepenos into rounds and pack them into hot, cleaned jars.  Put the other ingredients together in a pot on the stove and simmer for about five minutes. Pour the hot brine over the peppers, clean the rims, and seal the jars.

Process in a canner or huge pot of boiling water for 10 minutes.

You're done.

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