Pickled Jalapeño Slices

Name: Pickled Jalapeño Slices
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 250
Cuisine: Global
Ingredients: 4 bay leaves; 4 larges garlic cloves, halved; 340 grams green jalapeño peppers; 113 grams red jalapeño peppers; 1 teaspoon canning-and-pickling salt; 355 milliliters white vinegar (5% acidity)

Pickled Jalapeño Slices might be a good recipe to expand your hor d'oeuvre recipe box. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe makes 250 servings with 1 calories, 0g of protein, and 0g of fat each. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of bay leaves, garlic cloves, vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Sterilize jars, and prepare lids.

While jars are boiling, put on gloves, and cut peppers into 1/4-inch slices, discarding stem ends.

Ingredients you will need

Peppers

Combine vinegar, salt, and 1 1/2 cups water in a medium stainless steel saucepan; bring to a boil.

Ingredients you will need

Vinegar

Water

Salt

Equipment you will use

Sauce Pan

Place 2 garlic halves and 1 bay leaf in each hot jar. Pack jars tightly with peppers, leaving 1/2-inch headspace. Cover peppers with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 10 minutes.

Ingredients you will need

Bay Leaves

Peppers

Garlic

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Ingredients you will need

Water