Categories: Canning & Pickling

Ingredients

• 1 pound fresh jalapeno peppers
• 2 cups white vinegar or apple cider vinegar (your choice)
• 3 cups sugar
• 1/2 teaspoon salt
• -
• NOTE: You can mix in sliced carrots and onion pieces to the jalapenos if desired.

Directions

1. NOTE: Be sure to wear kitchen gloves while working with hot peppers and don’t touch your eyes until the gloves are off.

2. Wash peppers thoroughly and remove stems; discard peppers with soft spots or damage. Remove seeds if you prefer seed-free peppers…it will also take some of the heat out.

3. Slice into rounds about 1/4 inch thick.

4. Combine vinegar, sugar and salt in a saucepan; bring to a boil and reduce heat.

5. Simmer mixture for about 6 minutes or until syrup starts to thicken stir occasionally.

6. Raise temperature to medium, add pepper slices and cook, stirring, for an additional 5 minutes.

7. Remove mixture from heat and cool. Spoon peppers into jars, top with syrup and fasten lids tightly. Keep refrigerated. Will keep indefinitely.

8. NOTE: You can put the heated peppers into jars, top with syrup, wipe rims and screw on lids. Process in rolling water bath for 10 minutes. Cool on towel on counter for 24 hours. Store in pantry.

Email to a friend | Print this recipe | Back