Pickled Hot Peppers
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 32
- 4 cups vinegar
- 1 cup water
- 1 cup olive oil (extra virgin not required)
- 4 teaspoons kosher salt
- 4 tablespoons pickling spices, tied in cheesecloth
- 2 lbs hot pepper (jalapenos are terrific)
- 8 cloves garlic, peeled,but left whole
- 4 medium yellow onions, sliced thin
Recipe
- 1 combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
- 2 bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
- 3 wash and dry peppers, trim stems but leave some on.
- 4 put 2 cloves of garlic in each canning jar (sterilized etc).
- 5 alternate peppers and sliced onions.
- 6 pack tight with 1 inch headspace.
- 7 bring liquid back to a boil, and pour over peppers leaving one inch for air space.
- 8 top with lids, screw on bands, and process in waterbath canner for 10 minutes.
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