Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons chopped fresh herbs (such as rosemary and thyme)
  • 2 garlic cloves (chopped)
  • 20 mixed or black peppercorns
  • 20 to 25 medium to large jalapeño peppers
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 3 tablespoons kosher or pickling salt (not table salt)

Instruction

  • Place 1 tablespoon of herbs, 1 chopped garlic clove, and 10 peppercorns in the bottom of two 1-pint mason jars.
  • Use vinyl or latex gloves when chopping and handling the jalapeños to protect your hands from the capsaicin in the peppers (will cause burning
  • sensation).
  • Cut jalapeño peppers into 1/4- to 1/3-inch slices. Discard tops and stems of the peppers.
  • Add jalapeño slices to the jars, pressing down to pack them tightly.
  • Bring the vinegar, water, and salt to a boil in a saucepan. Cook until salt is dissolved.
  • Carefully pour the hot liquid into the jars to cover the peppers.
  • Cool to room temperature. Put the top lid and ring on the jars. Chill. Allow to marinate for 3 days before using.