Pickled Hot Jalapeno Peppers

Recipe by Diana Adcock
READY IN: 40mins
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Seed, stem and slice peppers, or leave whole if small.
  • If you're leaving whole, cut 2 small slits in each pepper or you're going to have exploded peppers.
  • Combine vinegar and water and heat to a simmer-do not boil.
  • Pack peppers tightly into jars, pour hot vinegar/water over peppers leaving 1/2 inch head space.
  • Add salt-to taste. Process in a boiling water bath for 15 minutes.
  • You can add 1 clove of garlic to each jar if you like.
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