Sherried Jalapeno Pickles

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Sherried Jalapeno Pickles

 

These are the easiest pickles you will ever make. They do not need processing,

but should be stored in the refrigerator to be kept crisp. These fiery peppers

can be eaten plain or chopped and added to guacamole, salsa, or other dishes.

The juice alone makes a fine hot sauce for table use.

 

fresh, firm jalapeno peppers

cider vinegar

sweet or dry sherry

 

With the top of a sharp paring knife, pierce each pepper in several places to

allow the vinegar to penetrate. Place in half-pint jars and add 2 tablespoons

sherry to each (double this if you are using pint jars). Fill the jars with

vinegar and cover. Do not process. Store in a cool, dark place for one week.

Then add more vinegar to replace what has been absorbed by the peppers.

 

 

 

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