Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


Perfect Pickled Peppers Recipe



A friend shared this recipe for canned jalapenos some years ago. She loved sweet pickled jalapenos but needed to avoid the sugar because of her diabetes. She came up with this cold-packed recipe using Necta Sweet saccharine and it has become my family’s favorite canned jalapeno recipe. These peppers are not overly sweet tasting and stay exceptionally crunchy. My husband occasionally adds sliced onions and garlic for some extra zest.

Prep:  1 hour | Marinate: at least 2 weeks in refrigerator

Pickled Peppers

Ingredients

  • 1 gallon distilled white vinegar, 5% acid
  • 1 cup pickling salt
  • 1 tablespoon of 1/4 grain saccharin, such as Necta Sweet
  • 1 tablespoon alum
  • 3 pounds of jalapenos, washed
  • 12 1-pint canning jars with self sealing lids, cleaned and sterilized

Instructions

  1. Heat together vinegar, pickling salt, and Necta Sweet in a saucepan over medium-high heat. Bring to boil, then reduce heat and simmer for 5 minutes. Remove from heat and cool completely. When cool, stir in alum.
  2. Tightly pack clean jalapenos into jars, but leave about 1/4″ clear from the top. Jalapenos can be packed whole, halved, or sliced. It is a good idea to wear rubber gloves when handling raw jalapenos.
  3. Pour cool vinegar mixture over the peppers. Make sure the peppers are completely covered. You may want to tap the jars a bit on the counter to release any bubbles. Place lid on each jar and tightly twist on the band. These cold-canned jalapenos need to be refrigerated for 2 weeks before ready to eat. Keep in refrigerator.



Copyright © 2018 ButteryBooks.com All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search


Author:   Category: vegetables, sides, bread  Tags:  


Feel free to add your ideas, comments or book review below.

Comments:

Image Uploader

Add images to your comment before submitting. Upload each image (no larger than 500 kb) one at a time.