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Prep Time: 45 Minutes Cook Time: 21600 Minutes |
Ready In: 21645 Minutes Servings: 2 |
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I gotta tell you folks, My wife is not a pepper eater but she is getting hooked on these Jalapenos. I kidd you not ! Ingredients:
1 lb jalapeno |
2 cups white vinegar |
3 tablespoons pickling salt |
2 tablespoons granulated sugar |
6 cups water |
1 teaspoon crushed red pepper flakes (optional) |
Directions:
1. Sterilize canning jars per manufacturers instructions.
2. Wash peppers and remove about half of the stem. Cut a slit in the blossom end of the peppers. Pour boiling water over peppers and allow to stand for 5 minutes. Place the 6 cups of water in a large saucepan along with other ingredients and bring to a boil. Stuff peppers in sterilized jars leaving 1/2 inch of headspace. Fill jars with brine leaving 1/2 inch of headspace. Process in a waterbath canner for 10 minutes. Leave on shelf for at least 2 weeks before using.
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