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Pickled Jalapeno Peppers & Garlic

A condiment I always have handy in my fridge. Great to add to your nachos, Mexican salads or chopped up and added to rice dishes. Salty and savory, I add all the components of a traditional pickling spice for added flavor. It’s good even without the spices.


Posted By: Deirdre K Todd
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Prep Time: 5 minutes | Cook Time: 10 minutes | Ready In: Marinate 48 hours
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US Metric

2 lbs. green jalapeno peppers, sliced

12-14 cloves garlic, peeled

2 c. vinegar

2 c. sugar

2 TB salt

2 tsp. mustard seed

2 tsp. whole clovers

2 tsp. whole allspice

1 tsp. celery seed

1 stick cinnamon, optional

2 bay leaves, crumbled

 

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Cooking Process:

Place peppers and garlic in jars. In a saucepot over medium heat; bring vinegar and sugar to a boil. Stirring until sugar has dissolved. Remove from heat; allow to cool. Stir in remaining ingredients. Pour over peppers. Allow to sit refrigerated 48 hours before serving. Makes 5 pints.

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