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Ingredients
- 20 fresh jalapeno peppers
- 1 large clove garlic, peeled
- 1 fresh bay leaf
- 3 sprigs fresh basil
- 3 cups distilled white vinegar
Preparation
Step 1
Wash peppers and cut off stems leaving the cap at the top intact.
Pierce each pepper with a paring knife to allow vinegar to enter the pepper.
Place garlic and bay leaf in a hot sterilized quart canning jar, then pack peppers tip down into jar as tightly and uniformly as possible.
Add basil when jar is half full.
Bring vinegar just to a boil and pour over peppers.
Let sit 2 minutes then tap jar to release air bubbles and top jar with vinegar to within 1/2 inch of top.
Wipe rim, seal and immerse jar 15 minutes in a boiling water bath.
Let rest for a few days to blend flavors before opening jars and serving.
Refrigerate after opening.