Pickled Jalapeno Peppers
| 1kg (2lb) Jalapeno peppers |
2 small dried chillies |
| 2 bay leaves |
white vinegar |
| water |
sugar |
| salt ( not table salt) |
|
Spice bag
| 2 tsp black peppercorns |
1 tsp allspice berries |
| 2 bay leaves |
|
Wash the peppers thoroughly,
leaving the stalks attached, then arrange them in the hot, pre - sterilized
jar/s with the dried chillies and bay leaves. Fill the jar with water. Drain the
water off into a measuring jug. Pour half of the water away and replace it with
vinegar. For every 1 litre ( 1¾ pints ) of liquid, add 2 tablespoons of sugar
and salt.
Place the vinegar, water, sugar, salt and spice bag in a
stainless steel saucepan. Bring to the boil, reduce the heat and simmer for 10
minutes. Leave to cool slightly.
Pour the warm liquid into the jar/s, making sure that the
peppers are completely covered, then seal. After a couple of days, check that
there is still enough liquid to cover the peppers - their cavities tend to
absorb the vinegar. They will be ready to eat in 2 weeks. 1 kg ( 2 lb ), will
fill 2 quart jars. This has a shelf life of at least a year so no canning is
needed.
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