Pickled Jalepenos
Yield
6 servingsPrep
20 minCook
0 minReady
3 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
|
|
| 1 | sprig |
mexican oregano
|
* |
| 1 | x |
vinegar
|
*
|
| 1 | x |
jalapeño pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
|
|
| 1 | sprig |
mexican oregano
|
* |
| 1 | x |
vinegar
|
*
|
| 1 | x |
jalapeño pepper
|
*
|
Directions
Sterilize pint or half pint canning jars.
Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended).
Pack the washed peppers into the jars.
For a hotter product, prick each pepper a couple of times with a fork (I don't know why, but it seems to work).
Fill the jars with boiling vinegar to cover the peppers well.
Cap.
My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate.
On the rare occasions when I've made them, I keep the jars under refrigeration, just to be sure.
