We can all kinds of peppers and use this basic recipe. We pack jars as
full
of peppers as possible, cuts down on amount of vinegar that is used.
Pickled Jalapenos
4 cups (1 L) whole jalapeno chiles
1 cup (250 ml) kosher or pickling salt dissolved in
4 cups (1 L) cold water
2 cups (500 ml) distilled vinegar
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
2-3 onions, sliced
2-4 cloves garlic, sliced
1 bay (laurel) leaf, crumbled
Olive oil
Combine the jalapenos and salt solution in a clean container and
let stand at room temperature for 3 days. Drain the chiles and slit
each, scooping out and discarding the seeds if desired. Combine
the vinegar, sugar, salt, onions, garlic, and bay leaf in a non-reactive
pot and bring to a boil over moderate heat. Add the chiles and simmer
covered for 5 minutes. Transfer the chiles to sterile glass jars and pour
the vinegar mixture over them to fill the jars about three-quarters full.
Fill the jars with olive oil and seal immediately. Turn the jars at least
once a day to mix the oil with the chiles. Store refrigerated for up to
3 months. Makes about 2 quarts (2 L).
Bon appetit from the Chef at Worldwide Recipes
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