Murph’s Sweet and spicy Pickled Jalapenos
✔Wash approximately 5 pounds fresh jalepeno peppers in water, and place in a large non-metal container.
✔To 10 cups of boiling water, add 1¼ cup pickling (kosher) salt. Pour over peppers, let cool to room temperature. Cover with a weighted plate to keep peppers in the brine.
✔Let stand 7 days.
✔Drain, cover with hot water (not boiling). Let stand 24 hours.
✔Drain, cover again with hot water (not boiling). Let stand 24 hours.
✔Drain peppers, then seed and slice them into rings. Wear gloves while slicing peppers, and do not touch your face. Return peppers to container.
✔Mix together and bring to a boil.
6 cups sugar
4 cups vinegar
8 inches of cinnamon stick
✔Pour this mixture over peppers, let cool, and cover. Let stand overnight.
✔Drain peppers, reserving liquid. Bring liquid to a boil, pour over peppers. Let cool, then cover. Let stand overnight.
✔Drain peppers, reserving liquid. Bring liquid to a boil, pour over peppers. Let cool, then cover. Let stand overnight.
✔Drain peppers, reserving liquid. Bring liquid to a boil, pour over peppers. Let cool, then cover. Let stand overnight.
✔Drain peppers, reserving liquid. Bring liquid to a boil, pour over peppers. Let cool, then cover. Let stand overnight.
✔Drain peppers, bring liquid to a boil. Pack pepper rings into clean ½ pint or pint jars, cover with hot liquid, leaving ½” headspace. Process in boiling water bath for 10 minutes.
Note: Some steps are repeated. This recipe is correct, and can be used to help keep track of where you are in the process. Making these pickles is a process that takes at least two weeks.
I use baby carrots sliced lengthwise and add to peppers when washed at first step. I am sure you could use small onions also. Thanks to Frank Oclassen for this recipe
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