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Basic Pickled Jalape�o Peppers

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"These pickled jalape�o peppers are utilitarian canning at its best. Pickling without the addition of herbs or a spice mix means that they remain a fiery blank slate, perfect for adding to salsas, taco filling, chili, or scattering atop plates of nachos. I like to put these up in either half- or quarter-pint jars, as I struggle to move through an entire pint in a timely manner, but if your household is more into consuming spicy food, feel free to use the pints. And, if jalape�o peppers aren't your bag, do know that this technique can be used for any small, hot pepper."

List of Ingredients

◦ 2 cups distilled white vinegar
◦ 2 tablespoons pickling salt
◦ 1 pound jalape�o peppers, sliced in half lengthwise


Recipe

Prepare a boiling water bath and five half-pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 2 cups water, and salt in a pot over high heat and bring the brine to a boil.

Meanwhile, pack the peppers into the sterilized jars. Slowly pour the hot brine over the peppers in each jar, leaving � inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 5 minutes. Let these pickles cure for at least one week before eating.

Makes 5 half-pint jars