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Ingredients
- 6 6
- lb
- jalapeno peppers
- 5 5
- cups
- white distilled vinegar
- 1 1
- cup
- water
- 4 4
- tblsp
- pickling salt
- 2 2
- tblsp
- sugar
- 2 2
- cloves
- garlic clove, peeled and smashed
Preparation
Step 1
Wash peppers, cut stems off leaving the caps.
Cut small slit in each pepper to allow vinegar mixture in.
Pack pint jars with tips down & shake or thump on counter to pack firmly.
Combine other ingredients in a saucepan to boiling, then to simmer for 10 minutes.
Remove garlic with strainer.
Pour hot liquid over peppers leaving 1/2 inch headspace.
Wipe rim of jars & add lids the rims.
Process in boiling water bath for 15 minutes.
Let cool.