Jalapeños, canned

By kddozier

Ingredients

• 4 lbs jalapeño peppers
• 6 cups apple cider vinegar
• 1-1/2 cups water
• 3/4 cup pickling salt

Preparation

Step 1

Slice and tightly pack peppers in sterilized pint jars, filling 1/2 inch from top.
Combine vinegar and remaining ingredients -- bring to a boil.
Reduce heat and simmer for 5 minutes.
Pour hot mixture over peppers, filling 1/2 inch from top. Remove air bubbles. Wipe jar rims.
Cover at once with metal lids and screw bands.
Process in boiling water bath for 10 minutes.