Ingredients
1 lb (about 20) Jersey Fresh jalapeño peppers
2 c white vinegar (5% acidity)
2 c filtered water
2 TB pickling salt (or 4 TB kosher salt)
2 cloves Jersey Fresh garlic, sliced
1 Tbsp whole black peppercorns (optional)
Steps
5m prep time / 10m cook time
1. In a medium sauce pan over high heat, combine the vinegar, water, salt, garlic and peppercorns. Heat to a boil, stirring to dissolve the salt.
2. Meanwhile, slice the jalapeños.
3. Once brine is at a boil, add the sliced jalapeños pressing them so they are submerged under the liquid.
4. Remove the pan from the heat and let sit for 10-15 minutes.
5. Use tongs to transfer the jalapeños into a clean jar. Ladle the pickling juices over the top of the peppers to fill the jar.
6. Let cool at room temperature before securing a lid then store in the refrigerator.
NOTE: This is not a canning recipe therefore not shelf stable and must be kept refrigerated. Treat as you would any opened jar of pickled produce in your fridge. They should last a long time if kept refrigerated in the airtight jar. Also, the spicy heat of the peppers should mellow the longer they are in the fridge.
2. Meanwhile, slice the jalapeños.
3. Once brine is at a boil, add the sliced jalapeños pressing them so they are submerged under the liquid.
4. Remove the pan from the heat and let sit for 10-15 minutes.
5. Use tongs to transfer the jalapeños into a clean jar. Ladle the pickling juices over the top of the peppers to fill the jar.
6. Let cool at room temperature before securing a lid then store in the refrigerator.
NOTE: This is not a canning recipe therefore not shelf stable and must be kept refrigerated. Treat as you would any opened jar of pickled produce in your fridge. They should last a long time if kept refrigerated in the airtight jar. Also, the spicy heat of the peppers should mellow the longer they are in the fridge.