[1]
Pickled Peppers (Jalapeno):
- 10 large or 20 small jalapeno peppers sliced
- 3/4 Cup Water
- 3/4 Cup white vinegar
- 3 Tbsp Sugar
- 1 Tbsp Kosher Salt
- 1 clove garlic crushed
- 1/2 tsp Oregano
Bring brine to a boil, throw in the sliced peppers, remove from heat and let sit 10 minutes then fill sterilized jars with peppers and cover with brine. Put the lids and rings on the jar and, once they have sealed, store in the fridge for 1 year unopened or 6 months opened.
[2]
Pickled Peppers (Anaheim or Banana) :
- 2 Cups white vinegar
- 2/3 cups white sugar
- 1/2 tsp mustard seed
- 1/2 tsp celery seed
- About 1/2 pound sliced Anaheim or Banana Peppers
Pack sliced raw peppers into sterilized pint sized jars, Bring brine to boil. Pour hot liquid over peppers leaving 1/2 inch head space. Place lids and rings on the jars and process in hot water bath for 15 minutes. Store in fridge for 1 year unopened, or 6 months opened.
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© 2014 – 2017, Pamela [3]. All rights reserved.