Ingredients
- 2 tablespoons fresh herbs, chopped
- 2 cloves garlic, chopped
- 20 peppercorns (mixed or black)
- 20 jalapeño peppers (medium or large)
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 3 tablespoons picking salt (or kosher salt, not table salt)
How to Make
-
Step 1: In a 1 pint Mason jar, add 1 tablespoon fresh herbs of your choice, 1 chopped garlic clove, and 10 peppercorns.
-
Step 2: Do the same in the second Mason jar.
-
Step 3: Using vinyl or latex gloves, chop the jalapeños into 1/4 to 1/3 inch slices, discarding the tops and stems.
-
Step 4: Add the slices to the two jars.
-
Step 5: Get out a saucepan and add the vinegar, water, and salt. Bring to a boil. Cook until the salt is dissolved.
-
Step 6: Add this liquid to the Mason jars, making sure the peppers are covered.
-
Step 7: Let it cool to room temperature before putting lids on the jars.
-
Step 8: Refrigerate for 3 days before eating.
Tips & Variations
- You need two 1 quart Mason jars.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.