| Servings |
|
Ingredients
- 2 1/2 lbs fresh jalapeno peppers
- 6 cups 5 % white vinegar
- 2 cups Water
- 3 large cloves of fresh garlic peeled and cut in half
- 2 tbsp pickling salt
- 1/2 tsp pickling spice per pint jar
Ingredients
|
|
Instructions
- A basic brine is made by adding vinegar, garlic, water, and kosher or pickling salt. While the brine is heating up slice the peppers wearing a latex glove.
- Fill the jars with the peppers and one teaspoon of pickling spices per pint jar, add hot brine up to ½ inch. Wipe the rim clean and seal with clean metal lids and rims,not too tightly.
- Process for 10 minutes once the water boils. Let the cans sit in the water for five minutes before removing the jars from the water bath.
- Place on a clean towel on the counter undisturbed for 12-24 hours to cool. The vacuum seal is created during the cooling process.
- Check the seals before storing and date and label your canned jalapeño pickles.
