Perfect Pickled Jalapenos.
Makes 2 pints
Ok, this is really difficult...
Slice 1 lb. jalapenos however you'd like or leave 'em whole, whatev.
On the stove, you're going to mix 2 c. regular vinegar w/ 2 c. filtered water.
Add in 2 Tbsp. Kosher salt. Bring to a simmer.
In your jar, drop in 2-3 whole peeled garlic cloves, some peppercorns & I even dropped in chile flakes, why not?
Pack your peppers into your jars really tight but not to the very top!
Stir up your hot vinegar mix & pour over those packed jalapenos to 1/2 inch of the jar. It's about the middle rung on the jar but it's way handier & cleaner if you pick yourself up a canning funnel.
Pop in the fridge & let set for a week to set.
Or can them for real. I used a hot water bath for 10 mins at a hard boil.
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