Basic recipe – you may need to increase your volume depending on how many jalapenos in how many jars:
1 cup white wine vinegar
1/4 cup olive oil
1/4 cup water
1 teaspoon canning salt
Pickled jalapeno peppers are one of my favourite things from the garden – partly because they last all year. Throughut the summer I cook them up in batches and, with enough stored in the shed, they last through the rest of the year as toppings on chilli, pizza and plain old pasta sauce.
I found this simple recipe a few years ago and it’s been doing me great ever since. Once you’ve had a few goes you can start doing it all from memory. You’re better off making more pickling liquor than you need – then storing it back in an empty jar or bottle.
- Wash the peppers and slice to between 1/4-1/2 inch thick.
- Pack loosely in a jar with one bay leaf in each jar.
- Heat the ingredients to a boil and pour over the peppers in the jar.
- Replace the jar lid and tighten.
- Process for 10 minutes in a boiling water bath.
Do not forget the oil – the oil is the secret!