Tuesday, August 11, 2015

Quick Pickled Peppers

This will work for any peppers, but we have LOADS of Jalapeños right now, so we're already planning for our winter nacho toppings here.

Makes 2 - 8 oz. jars

10 Jalapenos
3/4 C. Water
3/4 C. Vinegar, white
3 TBSP Sugar
1 TBSP Salt
1 clove Garlic, lightly crushed

other optional ingredients: oregano, peppercorns, bay leaves, coriander, cumin, honey instead of sugar, thinly sliced red onion


Combine everything, but pepper discs, in pan over High heat. Bring to boil, stir in jalapenos, remove from heat and let rest for 10 minutes.

Pack peppers into jars then cover with liquid and store in fridge.

This will work for canning or quick fridge pickles.

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