Pickled jalapeno peppers
This is
my favorite pickled jalapeño pepper recipe, because it has a mild pickle flavor. This
recipe is so quick and easy to make, but you need to wait one month for the
flavors to blend. Even though I did open a jar after two weeks and it did taste
very good.
I grow my own jalapeno peppers. They are effortless to grow here in
East Texas, and they are an attractive plant in the garden too. If you like a mild
heat, full flavor jalapeno pepper grow mucho nacho peppers.
The
recipe
1 quart
good grade apple cider vinegar, and 1 quart water
About 54
jalapenos, roasted, (I roast them on the BBQ, roast just long enough to crack the skin, because you want them to remain firm)
3 tsp.
whole cumin seed
3 tsp.
whole coriander seed
1 large
onion, chopped
7-8
cloves garlic, minced
½ cup vegetable oil
8 tsp.
salt
8-pint
jars
To make
pickling solution, dilute 1 quart of vinegar to 1 quart of water. Bring to a
boil turn off heat and keep hot.
Cover
the bottom of a large skillet, (I use a cast iron skillet)
Add the
cumin, coriander, onion, garlic, and oil to the skillet and sauté until tender.
Put one
teaspoon of salt per pint jar. Fill the pint jars with about 9 jalapeno peppers
and evenly distribute the oil and spice mixture into jars, then fill with the
vinegar solution. There needs to been an half inch head space. Get the bubbles
out of jar and then check headspace again. Hot water bath for 20 minutes.
Let
stand for 1 month before using.
