Pickled Jalapenos or Habaneros Ingredients
2 pounds whole jalapeno or habanero peppers
5 cloves garlic
5 teaspoons vegetable oil
2 1/4 cups water
2 1/2 teaspoons pickling salt
2 1/4 cups 5% cider vinegar Instructions
Wash peppers. Pack tightly into 1-pint jars.
To each jar add 1 teaspoon
oil, 1/2 teaspoon pickling salt and 1 clove of garlic.
In 2-quart steel or enamel saucepan, bring water and vinegar to
boil. Ladle boiling liquid over peppers, leaving 1/2-inch headspace.
Clean rims thoroughly with damp cloth. Cover with new sealing lids.
Process in boiling water bath for 15 minutes from time water in
canner returns to a boil.
Cool on racks at least 12 hours.
Check for seal.
Yield: 5 pints
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Vegetable Canning Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.