This is another un-canned pickle that keeps crunchy and fresh tasting for months in the fridge.
You can vary the spiciness by how many peppers you add to each jar. Jalapenos can be unpredictable – sometimes they are very mild, other times downright fiery – right from the same plant. The only way to be sure is to taste each one, by cutting off a tiny piece and trying it. Or – if you are making these for people who love spicy food, it won’t matter and you can shove 3 or 4 of them in each jar.
Since I plan to share these with family, including the grandkids, I didn’t make them terribly spicy – just a couple peppers in each jar – enough for a nice bite, but the littles will still enjoy them.
Click here for this recipe: http://thecreeksidecook.com/jalapeno-garlic-dill-pickles/#axzz4FWWdLNb4
