1 pound of jalapeno peppers, sliced
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
- In a large non- aluminum saucepan bring vinegar, water and salt to a boil. Remove from heat. Pack clean, hot jars with peppers.
- Pack the peppers tightly into the jar and pour the hot brine over them. Remove air bubbles by running a plastic knife or chopstick around the inside of the jar using an up and down motion. Add more brine if necessary, leaving a 1/4-inch head-space for pints, a bit more for quarts.
- Wipe off top and apply the lid and band.
- Place in hot water canning bath (I like to have a spacer on the bottom so the jars don’t rattle around and process for 10 minutes at a roiling boil.
- Remove with a canning jar lifter, put onto clean towels and let cool to room temperature. Next day usually.After 24 hours, check to make sure the jars are sealed by pressing down on the center of the lid. If it does not ‘pop’ then it is sealed. If it pops they are not properly sealed and they must be refrigerated. These would be good for about two weeks.
- Store in cool, dark place for up to a year.
- Always take the time to label the month and year of processing!
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