Friday, June 19, 2015

Pickeled Jalapenos

6 lb Jalapeno
5 c Vinegar
1 c Water
4 ts Pickling salt
2 tb Sugar
2 Cloves garlic
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.

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