PICKLED JALAPENO PEPPERS "TEXAS PICKLES"

Pickled Jalapeno Peppers

Provided by Donna Graffagnino @StillWild

Number Of Ingredients 16

5 pound(s) jalapeno peppers, sliced
4 cup(s) white vinegar (5% min.)
4 cup(s) water
5 pound(s) sugar
1/2 bottle(s) mixed pickling spice (tied in cheesecloth) 1.50 bottle
2 tablespoon(s) salt
MIXED PICKLING SPICE
2 tablespoon(s) mustard seeds
2 tablespoon(s) whole alspice
2 teaspoon(s) whole cloves
1 teaspoon(s) crushed red pepper flakes
1 teaspoon(s) ground ginger
1/2 teaspoon(s) celery seed
2 teaspoon(s) whole peppercorns
1 large bay leaf, crumbled
1 - cinnamon stick (2 inches) broken into small pieces

Steps:

Slice all of the jalapeno peppers in 1/4" rings and set aside. In a large Dutch oven combine vinegar, water, salt, sugar and pickling spice (tied in cheesecloth) and bring to a boi. Simmer for about 45 minutes. Add peppers and simmer another 30-45 minutes.
Pack sweet jalapeno peppers and juice into sterile jelly jars or pint jars to within 1/2" of top of jar. Wipe rim of jar well with damp paper towel then seal tightly and process in a boiling water bath for 15 minutes. Remove from water and cool.
*Note: The more surgar you use - the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalapenos. Recipe can be doubled. If making your own Pickling Spice, store ingredients in sealed mason jar.
Serve on sandwiches, on pizza, in salads, pour over a block of room temperature cream cheese and serve with crackers.