My garden has gone wild with jalapeños this year. We do love this hot green treasures but I need another way to enjoy them for later use. I did can some jalapeños. You can find the link at the bottom. Pickling is my new thing.
You can leave them whole or slice them up, your choice. You can see I sliced mine. Next time think I will do some whole.
Pickling takes so little time and is really easy. Here let me show you how to pickle some jalapeños.
2 quarts jalapeños peppers
2 cups white vinegar
2 cups water
1/2 teaspoon pickling spice
4 cloves garlic
Slice peppers into rings or leave them whole. If leaving them whole put a slit in the peppers so they won’t burst.
Pack jalapeños into jars tightly.
Combine vinegar and water. Heat in sauce pan to just simmering. Don’t boil.
Pour over jalapeños leaving 1/2 inch head space.
Add pickling spice and garlic.
Process in water bath for 10 minutes.
http://www.candysfarmhousepantry.com/?p=1726 Jalapeños Peppers Canning