Pickled Jalapeno Peppers

"Just like in a Mexican restaurant! I like it hot so I keep the seeds in. To reduce heat remove seeds but wear gloves and don't rub your eyes!!!! I haven't the faintest idea what the serivings are nor the yield but I would guess about six 2 cup mason jars."
 
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Ready In:
480hrs 10mins
Ingredients:
9
Yields:
6 jars
Serves:
1
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ingredients

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directions

  • Boil 1 gal. water with 2 cups salt. Let cool. Place peppers with brine in a pickle crock or large, non-reactive bowl for 12-18 hours. Rinse thoroughly to remove salt.
  • Combine 1 cup water, vinegar, sugar, pickling spice and boil over medium heat. Simmer for 10 minutes.
  • Pack sterile jars with peppers, and one onion and/or one garlic clove if using.
  • Pour in hot vinegar mixture.
  • Can in a hot water bath for 10 minutes.

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RECIPE SUBMITTED BY

I am a mother of 3 fabulous girls, some of whom like to cook, one of whom wants to be a cooker when she grows up. I am celiac and have been known to go raw. I go on to this website almost daily for recipe ideas and have finally been able to join (computer issues). Can't wait to start my own cookbook!
 
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