Whole Jalapeños with Honey and Allspice

Name: Whole Jalapeños with Honey and Allspice
Yield: Makes about 5 pint jars
Cuisine: Georgian
Ingredients: 5 small bay leaves; 5 cloves garlic; 2½ teaspoons black peppercorns; 5 teaspoons whole allspice; Pickle Crisp (optional; ⅛ teaspoon per jar); 2½ pounds jalapeño chiles; 6 cups cider vinegar (5% acidity); 2 tablespoons pure kosher salt; 2 tablespoons honey

Preparation info

Makes about
5
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Here honey and a sweet spice help to tame the already fairly mild heat of jalapeños. They’re practically kid-friendly.

Ingredients

2½ pounds jalapeño chiles
6 cups cider vinegar (5% acidity)
2

Asia
Georgia
Preserve
Vegetarian
Gluten-free
Summer

Method

Slit the chiles almost in half lengthwise from the bottom and set aside.

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a bowl. (details.)

In a nonreactive saucepan, combine the vinegar, 2 cups water, the salt, and honey. Bring just to a boil, stirring to dissolve