Every summer we grow a variety of peppers in our raised bed kitchen garden, and every year they grow in abundance! Bell peppers and Jalapeno peppers are typically what we grow, sometimes along with some Cayenne peppers. When they mature I love use them fresh for stuffed jalapenos, use them in salsa, pepper jelly, or pickle them. The pickled kind are just like the ones you buy in the grocery store. Yummy to eat and easy to do.
1 pound of jalapeno peppers, sliced
2 cups white vinegar
2 cups water
2 tbls. pickling salt
In a large saucepan bring vinegar, water and salt to a boil. Remove from heat.
Pack clean, hot jars with peppers. Pour hot brine over top. Remove air bubbles by running a plastic knife around the inside of the jar using an up and down motion. Add more brine if necessary, leaving a 1/4-inch head-space.
Wipe rims, apply lids and bands. Process in a boiling water bath for 10 minutes. Remove jars from pan and let cool on a towel on your kitchen counter-top. Store in cool, dark place for up to a year.
Yield: 2 1/2 pints (recipe is easily doubled or tripled)