4/5
(2 Votes)
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.