Pickled Jalapeno Peppers
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- 1 cup(s) white or cider vinegar
- 1/4 cup(s) olive oil
- 1 tablespoon(s) pickling spice (tie in bag) discard later
- 1/4 cup(s) water
- 1 teaspoon(s) kosher salt or regular salt
- Bay leaves
- Wash peppers and slice 1/4 to 1/2 inch thick. Pack loosely to tight in a mason jar with 1 bay leaf in each jar. Heat ingredients to a boil and pour over peppers in the jar. Place jar lid after wiping jar rim clean and tighten. Process 10 minutes in a boiling water bath.
- Do not forget the olive oil because it is the secret. For a clear liquid, use white vinegar; for the best flavor, use cidar vinegar. Also regular salt tends to cloud the liquid. Kosher salt makes the peppers look more attractive.
This recipe is a personal recipe added by ltruss3606 and has not been tested or endorsed by MyRecipes.
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Pickled Jalapeno Peppers Recipe at a Glance
- COURSE: Sauces/Condiments