Friday, November 4, 2011

Jalapenos with Garlic & Salt

My husband loves pickled peppers.  Have you heard of Peter Piper?  I may have married him.  Here's the recipe:

Jalapenos with Garlic & Salt

Lots of Jalapenos
Garlic
Salt
Vinegar

Place a couple of peeled garlic cloves in the bottom of each jar. 
Cut a small small slit in the side of each of the jalapenos.  Pack jalapenos in each jar.  It seems to help if the jar is tilted to the side and the peppers are carefully placed side by side. 
Add salt.  Put 1 tablespoon to 1 1/2 tablespoons canning salt in each jar depending on how salty you like your pickled peppers. 
Heat vinegar to boiling.  Carefully ladle hot vinegar into the packed, salted jars.  After filling jars with vinegar, wait a few seconds, then check vinegar depth.  As the vinegar seeps inside the jalapenos, you may need to add a bit more vinegar to each jar.  You'll only want to leave about a half inch head space.  Place lids on the jars.  That's about it.  Place in hot bath for about 10 minutes.  I love the sound you hear as the jars seal.
Peter Piper packed a peck of pickled peppers.  Then married me.  :-)  Share our joy!

2 comments:

  1. Wow, it's that easy? And I bet they're great with that garlic. Why am I buying plain ones at the store? Thanks for the clear instructions, Marci!

    ReplyDelete
  2. Looks so easy! Thanks for sharing on the What's for Dinner linky

    ReplyDelete

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