Pickled Jalapenos

The original recipe calls for four quarts of hot peppers but I never have that many ready at any one time so I've scaled the recipe back proportionately. It works just fine. I put up sliced jalapenos in half pint jars since we don't eat things needing them very often; just tacos/burritos, sub sammies, etc. If you want pints, just double this recipe.

Pickled Jalapenos for Half Pints

raw jalapenos (figure about 6 per half pint jar)
1/4 c white vinegar per jar
1/4 c. water per jar
1/4 tsp salt per jar
1 small peeled clove garlic per jar
dill sprigs (optional)

If the peppers and very small, leave them whole. If large, slice them or chop them into bit sized pieces

In a saucepan, combine the vinegar and water and bring to a boil. Turn the heat down to a simmer.

Place a clove of garlic (and a sprig of dill if so inclined) in each jar. Pack peppers into the jars and sprinkle the salt over them. Cover with the simmering vinegar mixture leaving 1/2" headspace.

Wipe jar rims, put on lids and process in a hot water bath for 15 minutes. Cool on a rack when done.

This recipe is quick and easy. I call it "canning on the go" since I can make these as peppers get ready.

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Pickled Jalapenos