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Pickled Jalapeños

Source of Recipe


Pacific Northwest Extension publication, "Pickling Vegetables"






List of Ingredients



• 6 lbs. jalapeños
  
• 5 cups vinegar
  
• 1 cup water
  
• 4 tsp pickling salt
  
• 2 Tbsp sugar
  
• 2 cloves garlic
  






Instructions



1. Wash peppers. If small peppers are left whole, slash 2 to 5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers.
   
   
2. Fill half-pint or pint jars with peppers, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic.
   
   
3. Pour hot pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids. Use conventional boiling water canner processing. Process for 10 minutes at below 1,000 feet, 15 minutes at 1,001 to 6,000 feet, and 20 minutes above 6,000 feet.