Pickled Jalapeno Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. jalapeno peppers
6 c. vinegar
2 c. water
3 cloves garlic, crushed
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Directions: |
Directions:Cut peppers into 1/2 inch slices, discarding the stems. Combine vinegar, water and garlic in a large saucepan. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic. Pack peppers in hot pint jars, leaving 1/4" headspace. Ladle hot pickling liquid over peppers, leaving 1/4" headspace. Remove air bubbles by running a spatula (or similar utensil) down the inside of each side of the filled jar. Wipe rim of each jar and add 2-piece lids. Process 10 minutes in a boiling water canner.
Yield: approx 5 pints |
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Personal
Notes: |
Personal
Notes: I strongly suggest wearing rubber gloves when cutting/handling these raw peppers. I usually make 1 1/2 batches of the pickling liquid to make 7 pints.
I have enjoyed picking fresh jalapeno peppers at Johnson Farms in south KC, canning these and sharing with family at Christmas.
Basic recipe is from Ball Blue Book Guide to Home Canning...
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