Wednesday, November 18, 2009

Pickled Peppers

Anselm Samuel and I made this today.
My fingers, mouth, and nose are on fire.
I didn't let Anselm touch the peppers. He's doing okay.

2 qts. Jalapeno peppers
2 cup white vinegar
2 cup water
1/2 teaspoon pickling salt
4 cloves garlic

Slice peppers or leave them whole. (To prevent bursting, cut two small slits in whole peppers.) Pack peppers tightly into clean, hot jars.

Combine vinegar and water; heat to a simmer. Do not boil. Pour hot vinegar over peppers, leaving 1/2 inch headspace. Add pickling salt and and a clove of garlic to each jar then seal.

Process in boiling water bath for 10 minutes.

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