posted by Terra80 08-12-100 2:09 PM
Pickled Jalapeno Peppers
yields: 8 pints
4 lbs. fresh jalapeno peppers
6 cups apple cider vinegar (5%)
1 1/2 cups water
3/4 cup pickling salt
Prick pointed end of each pepper with a large needle. (Do not cut off stems.) Tightly pack peppers into hot jars, filling to 1/2 inch from top.
Combine vinegar and remaining ingredients; bring to boil. Reduce heat to low, and simmer for 5 minutes. Pour hot mixture over peppers, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands.
Process in boiling water bath for 10 minutes.
Note* Although the recipe says to put peppers in whole, you can slice them into rings or whatever if you want as well.