Sunday, July 7, 2013

Aunt Virginia Been's Jalapeños

3½ c water
5 c white vinegar
2 c white wine
3 tbls salt
¼ c sugar
5 lbs jalapeños
garlic cloves
onion wedges
Non-laytex gloves

Slice the jalapeños. Thickness is a matter of preference. I wanted to use my food processor to slice, plus i knew my jalapeños were hot so I wanted a smaller bite size slice.
Bring to boil the water, vinegar, wine, salt and sugar to make brine.
Tightly pack jalapeños into pint or half pint jars, with one clove of garlic and one onion. 
Pour brine over jalapeños.
Seal with hot lids and bath for 2 minutes.
Let them sit for 3 weeks to pickle before opening.

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