Pickled Jalapenos (USE THIS)
(from cokerlj’s recipe box)
I said “Use This” because I have several recipes. This one seems to be the best of mine!
Source: Linda Coker
Categories: Canning & Pickling
Ingredients
- Jalapenos to fill jars as needed
- 3/4 cup 100 Grain Vinegar
- 5 cups distilled water
- 1 Tablespoon Canning & Pickling Salt
- 1 Tablespoon sugar
- 1/4 piece of a large clove of garlic per pint
- 1 teaspoon olive oil per pint
- 1/4 teaspoon pickle crisp per pint (optional)
Directions
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Sterilize jars, lids and rings. Some of the newer lids should not be boiled…just warm. They will say “sure-tight”.
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Wash, slice jalapenos.
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Put 1 teaspoon olive oil in bottom of pint jar.
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Put 1/4 clove garlic in bottom of pint jar.
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Pack jars with Jalapenos.
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Sprinkle with pickle crisp if desired.
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Bring Vinegar, water, salt and sugar to boil. Pour hot liquid over jalapenos in jars.
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Wipe rims of jars with a cloth/paper towel dipped in vinegar. Put lids and rings on jars and tighten.
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Process in hot water bath canner or steam canner for 10 minutes.