Mexican Pickled Jalapeno Peppers

Mexican Pickled Jalapeno Peppers

3 lbs jalapeno peppers

1 tbsp pickling or canning salt

6 cups white vinegar

4 cups water

6 cloves garlic, halved

6 sprigs oregano (4 inches/10 cm long)

1. Prepare canner, jars and lids (see pages 7 to 8).

2. Trim off stems and cut jalapenos crosswise into ’4-inch (0.5 cm) slices, discarding seeds if desired (see tip, at left). You should have about 12 cups (3 L). Set aside.

3. In a pot, combine salt, vinegar and water. Bring to a boil over medium-high heat, stirring often until salt is dissolved. Reduce heat to low and keep liquid hot.

4. Working with one jar at a time, place 2 garlic pieces and

1 oregano sprig in hot jar. Pack peppers into jar, leaving room for liquid and leaving 1 inch (2.5 cm) headspace. Pour in hot pickling liquid, leaving V2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.

5. Place jars in canner and return to a boil. Process for

10 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.