Olden Oasis Homestead

Homemade pickled jalapeño peppers Pickled jalapeño peppers are the perfect in-between-meal snack. They can also be served at meal times on sandwiches, in soup, and added to various other recipes. Today, I will be putting up my pickled jalapeño peppers for refrigeration, but you can use the water bath canning method if you want to store your peppers for a longer period of time. I prefer leaving my peppers whole for snacking, but you can slice yours if you'd prefer. When slicing hot peppers, always wear a clean pair of disposable gloves for protection, and never rub your eyes while you're slicing the jalapeño peppers. If an accident such as this should occur, quickly rinse your eyes out under cold running water. Ingredients: 10 to 12 jalapeño peppers (left whole, cut in halves, or sliced) 1-1/4 cup of distilled 5% white vinegar 1-1/4 cup of water 2 tablespoons of minced garlic 2 tablespoons of dried onion flakes 2 tablespoons of red pepper flakes 2 tablespoons of Splenda or regul...

Canning pickled peppers Pickled peppers are a classic condiment for any type of sandwich, and they taste so delicious when used in various ways. The canned pepper recipe that I'm sharing today is one that has been passed down in my family from generation to generation.  You will need a water-bath canner, and some other canning supplies . I used quart jars when I made my peppers and I had to triple the recipe because I had so many peppers. Normally, pint jars would be used. Ingredients: 6 pounds of peppers 4-6 cloves of garlic 1 large onion diced 1-½ teaspoons of pickling spice (for each jar) 8 cups of white vinegar 4 cups of water (for the jars; plus extra water for the water bath canner) Instructions: Before water-bath canning, clean the jars and lids with warm soapy water. To prepare the water bath canner; place the canner on the stove. Place a wire canning rack into the canner. Add the jars to the water-bath canner. Then add enough water to cover the jars with water. Bring the ...