Ingredients
- 3 C. cider vinegar
- 2 T. honey
- 2 T. olive oil
- 2 T. pickling spice
- 2 tsp. salt
- 2 lb. fresh jalapeqos, whole or sliced into rounds
- 4 garlic cloves
- 12 black peppercorns
Directions
Prepare four (1 pint) canning jars according to manufacturer's directions. In a non-reactive saucepan, combine vinegar, honey, oil, pickling spice and salt, and bring the mixture to a boil over high heat. Reduce the heat to very low, and simmer the mixture while you pack the jars. Arrange equal amounts of the jalapeqos, garlic and peppercorns in each jar. Pour the hot liquid over the peppers, leaving 1/2 inch headspace. Process the jars in a water bath according to manufacturer's directions, generally 10 minutes. Store the pickled peppers for at least one week before eating them.
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Submitted 6/13/05.
Source: net
Submitted By: Gina S
gms39@yahoo.com
Pickled Jalaoeno's