Pickled Jalapenos Peppers
These tasty pickled jalapeno peppers make a great 'tapas' style starter.
2.7 kg jalapeno peppers
500 ml white vinegar
250 ml water
4 tsp pickling salt
2 tbsp sugar
2 cloves garlic
1. Clean the peppers thoroughly. If using small peppers, leave whole and
slash 2-5 slits in each. If using large peppers, cut into quarters. Blanch in
boiling water.
Flatten small peppers. Pack the peppers into clean, sterilized jars.
2. In a large pan, combine all the other ingredients and bring to the boil.
Simmer for 10 minutes. Remove the garlic. Pour the hot pickling solution over
peppers
leaving 2 cm space at the top. Seal firmly and store in a cool dark place.
If processing: Use conventional boiling water canner processing, and
process for 10 minutes at below 1000 feet,
15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet.
Be more prompt to go to a friend in adversity than in prosperity.
- Chilo