Jalapeños pickled straight from the garden.
Ingredients2 quart jars sliced jalapeños (packed)
2 cups water
2 cups distilled white vinegar
4 tablespoons pickling salt
2 tablespoons sugar
2 tablespoons chopped garlic
2 tablespoons chopped onion
InstructionsIn a medium sauce pan combine the water, vinegar, sugar, salt, garlic, and onion. Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add sliced jalapeños pressing them so they are submerged under the pickling liquid. Remove the pot off of heat and let them sit for 10-15 minutes until they change to a pea green color.
Boil jars and lids to sterilize. Use tongs to transfer the jalapeños into sterilized jars. Ladle the pickling juices over top of jalapeños to the top of jar. Secure them with the sterilized lids; add to water bath and boil for 10 minutes.
Treat these as you would any unopened jar of jalapeños. Refrigerate once opened.
From My Kitchen!