Ingredients
The following ingredients have 4 Servings
- 8 ounces jalapeño peppers (approximate (number will depend on size of peppers))
- 1/2 cup water
- 1/2 cup cider vinegar
- 1/2 cup white wine vinegar (or more cider vinegar)
- 2 cloves garlic (sliced in half lengthwise)
- 3/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
Instruction
- Prepare jars and lids by cleaning them well in hot water. One recipe will fill 2 8-ounce jars or 1 16-20 ounce jar, approximately.
- Wearing protective gloves, slice the peppers about 1/4-inch thick; discard the stem ends. Pack the pepper rings into jars.
- Place remaining ingredients into a non-reactive saucepan and heat until it comes to a full boil.
- Pour the vinegar mixture over the peppers until it covers them, and arrange the garlic slices on top. Seal the jars and allow them to come down to room temperature before refrigerating. You can use them immediately, but the flavor will mellow a little if you let them rest for a couple of days.
- Jalapeno pickles should keep in the refrigerator for several weeks. Discard if any signs of mold appear.
