Pickled Jalapenos

1. 1

   For the brine: in a saucepan, bring to a boil the water, vinegar, salt, and oil.

2. 2

   Place the diced jalapenos in 1/2-pint jars until almost full.

3. 3

   This recipe of brine is enough for about 6 1/2-pint jars.

4. 4

   Ladle the brine over the jalapenos to within 1/4 from the top.

5. 5

   Microwave the jars one at a time on high for 75 seconds each.

6. 6

   Place a lid and ring on each jar to seal.

7. 7

   Let sit undisturbed for 1/2 day and the lids should pop down with a vacuum seal.

8. 8

   If they dont, you could microwave the jars (uncovered) again, and try a different jar or lid.

9. 9

   For canning 1/2-cup jars, microwave for 50 seconds.

10. 10

    For canning pint jars, microwave 2 1/2 minutes.

11. 11

    Use these little jalapenos on any Mexican food including nachos and enchiladas.

* Per serving · 4 servings · Values may vary.

No additional tips available.