For a while now Hubby has been requesting that I make another batch or pickled jalapeños. He loves them on pizza, in sandwiches in almost any thing. So this afternoon I made up a few jars.
I make up a pickling liquid pour it over the sliced raw jalapeños then put the jars in a water bath to seal them. The water bath is not essential but means you can store unopened jars in the pantry (for up to 12 months maybe longer) instead of the fridge (for up to 2 months).
2 Cups Apple Cider Vinegar
2 Cups Water
2 Tbl Peppercorns
4 Bay Leaves
4 Cloves of Garlic peeled and cut in half
4 Tbl Salt
4 Tbl Corriander Seeds
2 Tbl Sugar
Place all ingredients except the Jalapeños in a saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. While this is happening slice your Jalapeños and place in sterilised jars. Pour over the hot pickling liquid and seal.
At this stage you can either leave the jars as they are or process in a water bath.
My water bath method: I brought my jars to the the boil then held them there for 10 minutes. I then turned off the heat and left them in the hot water for a further hour.