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Pickled Jalapenos Recipe

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This recipe for Pickled Jalapenos, by , is from Gather Together, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 lbs. jalapeno peppers
5 cups vingegar
1 cup water
4 teaspoons pickling salt
2 tablespoons sugar
2 cloves garlic

Directions:
Directions:
Wash and slice peppers. Fill half pint or pint jars with peppers and bet sure to leave 1/2 inch space from the top of the jar. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove the garlic from the solution. Pour hot pickling solution over peppers. Place lids on jars immediately. Use conventional boiling water canner processing for 10 minutes.

Personal Notes:
Personal Notes:
I add a couple of habanero peppers to each jar before I add the pickling solution. That is if you want to give the peppers additional heat. I use these peppers chopped finely when I make Mexican cornbread.

 

 

 

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