Tuesday, April 17, 2012

Home Canned Jalapeno Peppers

This is a delicious recipe for home canning your jalapeño peppers. It is very easy and you have a delicious product

you are finished. You may slice the jalapeños are leave them whole. Hope you enjoy.


1 3/4 quart jalapeño peppers

1 large onion

5 carrots, sliced

2 tablespoons Mazola oil

4 bay leaves, crumbled

1 teaspoon salt

1 teaspoon sesame seeds

Vinegar to cover


Cover peppers, onion, carrots, oil, and bay leaves with vinegar.

Bring to a boil.

Pack in jars and add 1 teaspoon salt and 1 teaspoon sesame seeds to each quart jar.

Cover peppers with liquid and seal lids on the jar while hot.

Let set at least two weeks before eating.

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