Categories: Canning & Pickling
Ingredients
- THE AMOUNTS CAN BE ADJUSTED FOR SMALLER AMOUNTS, BUT BE SURE TO KEEP THE RATIO THE SAME.
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- Jalapenos as needed to fill jars
- 1 small clove garlic per jar (optional)
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- BRINE:
- 6 cups vinegar 5% acidity
- 2 cups distilled water
- 1 tablespoon plus 1 teaspoon canning and pickling salt
- 1 tablespoon sugar (optional)
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- Pickle Crisp - Optional, will insure your ingredients are nice and crisp and is not harmful like lime. Use 1/8 teaspoon directly in jar for half pint, 1/4 teaspoon directly in jar for pints. Follow instructions on container. I found mine at my local WalMa
Directions
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ALWAYS, ALWAYS WEAR LATEX GLOVES WHEN WORKING WITH HOT PEPPERS. LAYER THE GLOVES, ACTUALLY WEARING TWO PAIR. IT WOULD BE BEST IF YOU COULD FIND THE GLOVES WITH OUT THE POWDER INSIDE.
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Wash and slice Jalapenos. HINT: After slicing place in a collander with larger holes and rinse under cold running water. This will wash off some of the heat and also wash out some of the seeds where the heat comes from. If you like HOT jalapenos, don’t rinse.
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Put one small clove garlic in bottom of jar (garlic is optional and I probably would not use), fill with sliced Jalapenos. Add optional Pickle Crisp per directions.
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Bring brine to a boil and pour over the jalapenos in the jar, wipe rims. Place lids and rings on.
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Process in hot water bath 10 minutes for half pint and 15 minutes for quarts.