A Southern Grace: Pickled Jalapeno Peppers

Pickled Jalapeno Peppers


Makes 1 pint

  • 15 jalapeno peppers
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons pickling salt
Wash jar thoroughly in warm, soapy water.
Wash and dry the peppers and trim off the stem ends. Take out the core and some of the seeds, if you desire.
Thinly slice the peppers, about 1/4-inch wide.
Combine vinegar, water, sugar, and salt in sauce pan and bring to a boil.
Once at a boil, add the sliced jalapenos to the pot, pressing them so they are submerged under the pickling liquids.
Remove the pot from the heat and let the peppers sit for 10-15 minutes.
Pack the peppers into the jar and pour in the brine, leaving 1/4 inch headspace.
Wipe rims and apply lids and bands (don't screw them on too tightly).
Let the jars cool before putting them into the refrigerator.
Let pickles rest for at least one week before eating.

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