A neighbor gave me a bunch of jalapenos earlier this year, with which I made "cowboy candy." I did not care for that at all, and I'll reserve them for being chopped into cornbread in the future. So when my plant started producing heavily, I decided to go the more traditional pickled jalapenos route, and I'm very glad I did because these are great.
- jalapenos (I had about 3/4#)
- garlic cloves (about 2, sliced)
- bay leaves, peppercorns
- water & white vinegar in equal amounts (I did about 1.5 cups of each)
- salt and sugar (about 1 T each)
Sterilize jars in water bath, heat lids.
Slice jalapenos and garlic.
Heat water, vinegar, salt, and sugar. Bring to simmer.
Pack peppers and garlic into hot jars, add a bay leaf and peppercorns to each jar, pour brine over.
PRocess water bath for 10 minutes.
