Here's the recipe for Pickled Jalapeno Peppers:
Yield: roughly 6 pint sized jars.
* Wash and slice roughly 2 1/2 - 3 pounds of jalapeno peppers.
* Pack peppers tightly into sterilized jars, leaving 1/2 inch of headspace. (We used pint sized jars, but jelly jars work well too).
* In a large saucepan, add:
4 Cups Vinegar
1 Cup Water
1 Cup Olive Oil
4 Teaspoons Salt
4 Teaspoons Pickling Spices
* Bring mixture to a boil, and then pour into jars using a canning funnel, making sure to leave 1/2 inch of headspace.
* Wipe rims of jars with a clean, damp cloth. Then top jars with sanitized lids and tighten with screw bands.
* Process in boiling water bath canner for 10 minutes.
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