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Home, About Me, Recipes, Hints & Tips
| 1 1/2 | pounds jalapenos, stems trimmed |
| 1 | quart distilled vinegar |
| 12 | cloves garlic |
| 6 | bay leaves |
| 2 | tablespoons kosher salt |
| 1 | tablespoon black peppercorns |
Bring all of the ingredients to a boil in a saucepan.
Simmer over
low heat until the jalapenos are soft,
about 15 minutes. Remove from the
heat and let
steep for 30 minutes. Discard the bay leaves and
pour the
jalapenos and their liquid into 1 quart
canning jar. Let cool to room temperature.
Refrigerate for up to 1 month.