Posted by: Debbie 06-10-99 5:42 AM
Pickled Jalapeno Peppers
4 pounds jalapeno peppers
6 cups apple cider vinegar, 5% acidity
1 1/2 cups water
3/4 cups pickling salt
Prick pointed end of each pepper with a large needle. (Do not cut off stem). Tightly pack peppers into hot jars filling to 1/2 inch from top.
Combine vinegar and remaining ingredients; bring to a boil. Reduce heat to low and simmer 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.
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