On jalapeno pepper overload? How about banana peppers? When my sister and I made the Jalapeno Salsa, we also made these pickled jalapenos. They are supposed to sit for 5-6 weeks before eating…so I don’t know how they turned out yet, but look how pretty they are!
**UPDATE – They are delicious! I will definitely make more of these next year!
|10-cups banana or jalapeno peppers
4-cups white vinegar
2-tsp pickling salt
|Pack washed peppers into hot sterile jars
Put 1/2 clove garlic in each jar
Boil vinegar & salt
Pack peppers in hot pint jars leaving ¼” headspace
Ladle hot liquid over peppers leaving ¼” headspace
Remove air bubbles with a non-metallic utensil
Put on caps
Process 10 minutes in a boiling-water canner
Best if left for 5-6 weeks before eating.
makes 10 cups
I also made more of these….