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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 24 black peppercorns
- 8 small garlic cloves, sliced
- 2 1/4 lbs jalapeno peppers, cut into 3/16 inch rings, seeded if you want less hot
- 4 cups cider vinegar
- 2 tablespoons honey
- 2 teaspoons pickling salt
- 2 tablespoons mixed pickling spice
- 1/4 cup olive oil
Method
- Divide peppercorns and garlic among 8 half-pint jars. Add peppers. Combine vinegar, honey & salt in saucepan. Add the pickling spice, tied in cheesecloth. Bring to boil. Immediately pour the hot liquid over the peppers into the jars, leaving a little more than 1/2 inch headspace. Pour about 1 1/2 teaspoons olive oil into each jar, close the jars with hot two piece caps. Process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool, dark place for at least 3 weeks before eating.
