Does any one Know a good recipe for pickling jalapenos?
Here is my dad’s recipe for canning Hungarian hots….. I suspect you could do the same with jalapenos, adjusting for the amount of peppers you have. Semi Hot Peppers Makes 12-14 quart jars (use wide mouth) ½ Bushel Hungarian hot peppers 12-14 Serrano, habanero or other hot pepper of choice (sliced open) 3 Quarts white vinegar 6 Quarts water 6 cups sugar 1 cup salt 12-14 dill spears 12-14 garlic cloves, peeled cooking oil • Sterilize the jars and lids (running through the dishwasher and heated drying cycle does the job)(the lids you should boil in a pan of water for at least 10 minutes) • Wash and cut peppers into strips, removing seeds and membranes (save a dozen of the seed pods) • Wash and cut open the hot peppers of choice • Combine liquids, sugar and salt and boil for at least 10 minutes • Put 1 garlic clove, one Serrano hot pepper and one dill spear in each jar (I usually add one seed pod from the Hungarian hots to each jar as well) (prepare 14 jars, if you don’t use the extras…
