READY IN: 1hr 10minsYIELD: 5 quart jars
INGREDIENTS 2 1⁄2 lbsfresh jalapeno peppers 6cupswhite vinegar (must be 5% acidity) 2cupswater 3large cloves fresh garlic, peeled and cut in half 1⁄4 cupsugar 2tablespoonspickling salt 1⁄2 teaspoon pickling spice per pint jar
DIRECTIONSBring canning jars to a boil in a canning pot. Lower the heat to keep the jars hot as you prepare the recipe.Put the vinegar, water, garlic cloves, sugar and salt in a non-reactive pot. Stir and set aside while slicing the jalapeno peppers.Cut off the stem and blossom end of each jalapeno pepper and cut into thin slices (I use a mandolin type slicer which saves time and all the slices are uniform. Place all the pepper slices and seeds into a large bowl as you slice them. DON’T FORGET TO WEAR GLOVES.Heat the vinegar, water, garlic, sugar and salt to a boil. Reduce heat and simmer five minutes.Remove one jar from the canning pot at a time. Add 1/2 teaspoon of pickling spice to the bottom of the jar.Pack the sliced jalapeno peppers into the jars. Pack the peppers in a tightly as possible.Remove the garlic pieces from the pot and ladle the hot liquid into the jar leaving 1/2 inch of headspace.Remove as many of the air bubbles as possible using an air bubble remover. Recheck the headspace and add more liquid if needed.Wipe the jar rim with a damp paper towel.Place a lid on the jar and screw on a band to just finger tight.Place each filled jar into your hot water bath canner as you fill it.Repeat the process for all the remaining jars.Process in a boiling water bath canner for 10 minutes.Allow to cool completely, usually overnight, before loosening the band and labeling.Makes 4 to 5 pints of pickled peppers.
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