PICKLED JALAPENO PEPPERS

These refrigerator pickled jalapenos are superb on tacos, in wraps, on burgers or on a pizza. Don't sleep on the onion and carrot in the brine either, they pick up all the flavors and just a touch of the heat!

Ingredients

About 5 lbs. of fresh Jalapeno peppers, I like to use both red and green if I can.
About two cups of sliced carrots, the pre sliced carrot chips you buy in the supermarket are perfect.
1 Sweet onion, cut in half then into thin half-moon slices.
14 large cloves of garlic, smashed and cut in half.
Mustard Seeds
Celery Seeds
Pickle Crisp (calcium chloride)
Black Pepper Corns
For the brine:
4 cups of Apple Cider Vinegar (5% acidity)
5 cups of white vinegar distilled 5% acidity.
3 cups water
6 Tablespoons kosher or sea salt
1 1/2 cups sugar
7-pint size canning jars with new lids and bands

Overview

Preparation Time: 30 Minutes
Cooking Time: 15 MInutes
Serves: 28
Difficulty Level: 3
Source: Summer Wind Farms

Wash the Jalapenos in warm water and slice into thin rings about 1/8 inch wide.

Combine the vinegar, water, salt, and sugar in a large pot. Heat, stir and dissolve, bring to a simmer almost boiling.

Fill a large with water and bring to a boil. Once all your vegetables are prepared place the empty jars (lids removed) in boiling water using a jar lifter. Let sit for about a minute and remove. This to sanitize the jars. In the alternative run them through your dishwasher

To each pint jar add:
1/8 teaspoon Pickle Crisp
1/2 teaspoon black pepper corns
½ teaspoon mustard seeds
¼ teaspoon celery seeds
4 pieces of the cut garlic
A few pieces of the thin cut onion.
4 or 5 pieces of the carrot
Sliced Jalapeno peppers

Stuff the sliced peppers, carrot, onion, and garlic into the hot jar fitting as much as you can in the jar. Try to mix the onion and garlic in layers throughout the jar. Add the spices and pickle crisp. Be sure to keep all vegetables at least an inch below the top of the jar. Hold with a kitchen towel as jars will be hot.

Fill each jar with the hot vinegar solution using a ladle. Leave ½ inch head space on each jar. Wipe the jar rims with a damp cloth and place a lid on each jar then screw on a band. Place on a wire rack or towel and leave it undisturbed for several hours till it is cool.