Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Water

  2. 1 teaspoon 5ml Salt

  3. 1 cup 237ml Vinegar

  4. 1/4 cup 59ml Olive oil

  5. 1 teaspoon 5ml Mixed pickling spice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash and pack jalapeno peppers tightly into hot jars. Combine remaining ingredients in an enameled or glass saucepan and bring to boil. Cover peppers with boiling liquid, leaving 1/2" head-space. Seal jars with sterilized 2 pc. canning lids and process in boiling water to cover by 2" for 10 min. Cool on rack. Store for 30 days before using.


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