Pickled Jalapeño Peppers

Recipe from Oxmoor House

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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


  1. 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.
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