Pickled Jalapeno
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:
I pound fresh jalapeno chiles
4 medium-sized garlic cloves
4 tsp. onion flakes (1 tsp. to each jar)
1 small or medium bay leaf (1 bay leaf to each jar)
1/8 tsp. ground oregano, for each jar
1/8 tsp thyme leaf (not seed), for each jar
1/8 tsp marjoram, for each jar
Brine Solution:
3 Tbsp. sugar
9 Tbsp. salt
2 pints water
2 pints vinegar (5%)
Instructions:
Blanch the jalapeno chiles for 3 minutes in boiling water. To prevent collapsing puncture each pepper. Pack a pint jar with the blanched peppers before cooling occurs and add the above ingredients.
Cover with the boiling brine solution. Close the containers and process for 10 minutes in the boiling water, then cool.
NOTE: The jalapenos must be hot when the brine solution is added. The addition of carrot slices adds color to the product.