PICKLED JALAPEñO
This Pickled Jalapeño recipe is easy to make. This is a great way to preserve them and also save money. For those of you who never did canning before making this pickled condiment is a good place to start!
Provided by Francine Lizotte @ClubFoody
Categories Other Sauces
Number Of Ingredients 6
Steps:
- Wearing latex gloves slice jalapeño peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain.
- In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.
- Using a slotted spoon, fill up prepared jars with peppers, leaving about ½-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeño peppers. Place prepared lids and apply screw bands; finish canning process. Makes 3 jars of 500ml
- To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tIWXIetGUzE
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