• 10servings

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Nutrition Info . . .

MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Jalapenos or other hot chilies

  2. 3 To 4 qt cold water

  3. 2 cups 474ml Pickling or kosher salt

  4. 10 cups 2370ml Distilled white vinegar

  5. 2 cups 474ml Water

  6. 2 teaspoons 10ml Pickling or kosher salt

  7. 2 teaspoons 10ml Coriander seeds

  8. 2 teaspoons 10ml Dill seeds

  9. 2 teaspoons 10ml Mustard seeds

  10. 1 teaspoon 5ml Cumin seeds

  11. 1 teaspoon 5ml Black peppercorns

  12. 3 Bay leaves

  13. 10 Garlic - peeled (10 to 20)

  14. And halved if large

Instructions Jump to Ingredients ↑

  1. Wash the chilies and pierce the flesh of each one with a knife point. Place the chilies in a large non reactive bowl, crock or pot. Pour 3 to 4 quarts of water and 2 cups of salt over them and stir; weight them with a plate or lid so that the chilies are totally submerged. Let them stand at cool room temperature or refrigerate for 24 hours.

  2. Drain the chilies, rinse them well in fresh water, and drain them again. In a large non reactive pot, combine the vinegar, 2 cups water, and 2 teaspoons of salt. Tie the pickling spices in cheesecloth or a muslin bag and add to the pot. Bring the ingredients to a boil and simmer for 5 minutes.

  3. Add the chilies to the pt and cook them for 3 minutes after the liquid has begun to boil.

  4. Divide the garlic cloves equally among hot sterilized canning jars. With a ladle or large spoon, pack the peppers tightly into the jars up to the bottom of the screw band. Ladle the hot pickling liquid into the jars, leaving 1/2-inch head space.

  5. Seal the jars with hot scalded lids and rings. Process the jars in a boiling water bath according to manufacturer's instructions.

  6. Cool jars away from drafts. Refrigerate any jars that do not seal and use them within 2 weeks.


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