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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 2 lbs fresh jalapenos, washed,and stems removed
- 2 cups vinegar
- 2 cups water
- 1/2 cup olive oil
- 2 teaspoons salt
- 2 teaspoons pickling spices
Method
- Pack peppers into clean, sterilized jars, leaving a few inches at the top.
- Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
- Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar.
- Place caps on, and screw on lids firmly.
- Process in boiling water bath for 20 minutes.
- Remove bands when cool.
- Check jars seals before storing; any that don't seal, refrigerate promptly.
- Age several weeks before using.
