Pickled Jalapeños
These are handy to have around for any Mexican, Southwestern, or even Oriental dishes you might want to cook. They are very quick and easy to do too.
Pickled Jalapeños
Ingredients
- Jalapeno Peppers
- Garlic cloves
- Brine for 4 pints
- 2 cup vinegar
- 2 cup water
- ½ cup sugar
- 2.5 tbsp canning or kosher salt
- 1.5 tsp oregano
Instructions
- Wash the jalapenos and slice into rings
- Pack the rings into jars
- Add a clove of garlic to each ½ pint jar, 2 cloves to a pint, 4 cloves to a quart
- Heat the brine mixture to boiling, and then pour over the peppers in the jars.
- Let cool and refrigerate, or
- Process for 10 minutes in a hot water bath canner.