Pickled Jalapeño Peppers

Oxmoor House
3 half pints


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1 pound jalapeño peppers, washed and stems removed
1 cup vinegar
1 cup water
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pickling spices


Pack peppers tightly into hot sterilized jars. Combine remaining ingredients in a non-aluminum saucepan, and bring to a boil. Remove from heat, and pour over peppers, leaving 1/2- inch head space. Cover with metal lids, and screw bands tight. Store in refrigerator until ready to use.

Created date

February 2010