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Ingredients:
6 lb jalapeno
5 cup vinegar
1 cup water
4 tsp pickling salt
2 tbsp sugar
2 cloves garlic
Instructions:
Wash peppers. If small peppers are left whole, slash 2-5 slits in
each. Quarter large peppers. Blanch in boiling water. Flatten small
peppers. Fill half-pint or pint jars leaving 1/2 inch headspace.
Combine and heat other ingredients to boiling and simmer 10 minutes.
Remove garlic. Pour hot pickling solution over peppers leaving 1/2
inch headspace. Adjust lids. Use conventional boiling water canner
processing. Process for 10 minutes at below 1000 feet, 15 minutes at
1001 to 6000 feet and 20 minutes above 6000 feet.
Recipe By : Pacific Northwest Extension Bulletin, Pickling
Vegetables
From: Date:
Servings: 1
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Pickled Jalapenos Recipe brought to you by Mexican Recipes To-Go
