Pickled Hot Jalapeno Peppers

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 1/2 lbs fresh jalapeno peppers
• 1 habanero pepper, cut into thin slices
• 1/2 onion, cut into slices
• 4 garlic cloves, peeled and cut in half
• 1 teaspoon dried oregano, divided
• 4 bay leaves
• 8 peppercorns
• 7 1/2 cups distilled vinegar
• 1 3/4 cups water
• 5 tablespoons sugar
• 3 tablespoons pickling salt

Recipe

• 1 rinse the jalapeno peppers in cool water.
• 2 trim the stems to 1/2" and cut 2 small slits in each pepper, or cut into 1/4" slices.
• 3 divide the habanero slices, onion slices, garlic, oregano, bay leaves and peppercorns evenly between your 4 sterilized pint jars. add 1/4 teaspoon pickle crisp to each jar.
• 4 pack the peppers on top of these seasonings in the jars, leaving 1 inch headspace.
• 5 in a 2 to 3 quart stainless steel saucepan, combine the vinegar, water, sugar and salt and bring to a boil. stir until the sugar and salt are completely dissolved.
• 6 ladle this brine into the jars, covering the peppers and leaving 1/2 inch headspace.
• 7 using a bubble freeer or plastic knife, remove any air bubbles.
• 8 wipe the jar rims and threads with a clean, damp cloth. cover with hot lids and apply screw rings.
• 9 process pint jars in a water bath for 10 minutes.