Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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.
Recipe By : Pacific Northwest Extension Bulletin,
Pickling Vegetables
