Pickled Jalapenos 1
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:
fresh jalapeno chiles
carrot slices (whole baby carrots are good)
small chunks of onion
1/2 tsp. salt per pint
1 clove garlic, minced, per pint
vinegar and water in equal amounts
vegetable oil (optional)
Instructions:
Prick or slash the chiles in several places, then pack them into clean pint canning jars. Add a few carrot slices and some onion pieces. Add the salt and garlic. Cover the ingredients with equal amounts of vinegar and water, leaving 3/4″ of headspace.
Top with a thin layer of oil (1/8″–this is optional). Wipe the jar rims clean with a damp cloth. Adjust the lids and rims. Seal and process for 15 minutes in a simmering hot-water bath.(Begin to count the processing time when the water bath temperature is 170F) Variations: Add a little chopped cilantro to each jar and/or a few chunks of cauliflower.