Sweet Pickled Jalapenos

By á-5925

Given to me by Mrs McCoy Mt Vernon Mo. Everyone who loves jalapenos LOVES these!

Ingredients

• 4 qt jalapenos
• 3 C sugar
• 5 C apple cider vinegar
• 2 C water
• 1 T canning salt
• 1/2 tsp alum
• 1 T pickling spice

Details

Servings 3

Preparation

Step 1

I cut the tops off and run a knife around the inside of peppers to remove seeds. These are too hot for me if I leave seeds. I don't recommend cutting them in half because they curl up. I tried and failed on that! Mix everything but peppers and bring to hard boil. Put peppers in clean jars and fill with boiling vinegar mixture to within 1" of top, put flats on and tighten down. Process in boiling water bath - 20 minutes for quarts or 10 minutes for pints. DO NOT skip this step or they will be too hot to eat. Alternately, you can boil the jalapenos in the vinegar mixture for at LEAST 5 minutes and then put in jars and seal immediately. If you do not do the boiling water bath, they will need to be refrigerated all the time as they may not be safe to eat otherwise. Refrigerate and ready to eat in 1 week.