Pickling peppers is a great way to use an over abundance from your garden during peak season or when you find a great deal at the farmer's market. Pickling also gives jalapeño peppers that wonderful pickled taste. It's extremely easy and very affordable especially if you already own the jars!
Ingredients:
10 or more fresh whole Jalapeño Peppers
1/2 Large Purple Onion thinly sliced
2 pods fresh Garlic
1 tbsp. Mustard Seed
1 tbsp. Dill Seed
1 tbsp. Salt
4 cups (approx) Apple Cider Vinegar
Directions:
Wash peppers and cut ends off. Slice peppers about a quarter of an inch thick into rings, leave the seeds if you want a little extra heat.
Thinly slice the purple onion and add a shallow layer to the bottom of the jar.
Add a layer of jalapeño rings on top of the onions and continue the pattern. (We usually layer the onions in three layers.) Add pods of garlic at about half full.
Once jar is full, add all spices minus salt to the top of the mixture in the jar. Bring apple cider vinegar to a boil, add salt and pour over the mixture in the jar until jar is full.
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Tightly place the lid and ring and wait for the pop, (sealed). Once cooled place jars in a dark cool area. After 2-3 weeks peppers are pickled and ready to serve!
(If using pint jars cut all spices in half from one tablespoon to one teaspoon)
