A while back I stumbled upon a picture of The Hungry Texan’s pickled jalapenos on YumSugar. Hers were very festive – a great mix of green and red, perfect for holiday gift giving – and I’ve been thinking about them ever since. Putting away some jalapeno peppers for football season would be awesome – nachos here I come! So that’s exactly what I did, following her recipe to a tee, scaling down a bit since I didn’t have nearly enough jalapenos.

While mine aren’t as pretty (not enough red peppers) I’m sure they’ll be tasty come nacho time.

Pickled Jalapenos
from The Hungry Texan

2 1/2 lbs. mixed red & green jalapeno peppers
6 cups vinegar
2 cups water
3 cloves crushed garlic
1/2 tsp. canning salt per pint
1 bay leaf per pint

Rinse the jalapenos, remove the stems and slice 1/4″ thick rounds. Prepare canner, jars, and lids.
Bring vinegar, water and garlic to a boil. Add salt to each jar and fill with peppers, cover with vinegar solution and stick a bay leaf into each jar. Wipe rims and apply lids. Process 10 minutes in a hot water bath.

Filed under:
Condiments, Dairy free, Gluten free, Prep for Later Use, Vegan, Vegetarian by Courtney