Hot-and-Sweet Freezer Pickles
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 1/2 cups thinly sliced pickling cucumbers (about 1 lb)
1 medium onion, sliced and separated into rings
2 jalapeno peppers, seeded and sliced
3 large garlic cloves, pressed
1 Tbsp salt
1 cup sugar
1 cup white vinegar (5% acidity)
2 Tbsp water
Instructions:
Combine first 5 ingredients in a large bowl.
Cook 1 cup sugar, 1 cup vinegar, and 2 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumber mixture. Cover and chill 48 hours.
Spoon evenly into 6 half-pint or 3 pint canning jars or freezer containers, leaving 1/2 inch of room at the top. Seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving. Use thawed pickles within 1 week.
Makes about 3 pints.
Southern Living, JULY 2004