Posted By Savita
I often pair this dish with:
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1. Tightly pack the sliced jalapenos in a masson or glass jar.
2. In a non-reactive saucepan, add the rest of the ingredients, bring to rolling boil and then simmer for 5 minutes.
3. Pour the hot pickling liquid over the jalapenos and let it rest for a few hours.
Additional NotesFor a crunchy bite, you can start to munching on these within a few hours of pickling like I do always.
4. If not canned, keep refrigerated for upto two months or can it according to jar manufacturer’s instructions. Canned jalapenos are good for upto 6 months.
Savita's Notes:I usually slice the jalapeños before pickling but you can pickle them whole as well.
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