1 1/2 lbs Jalapenos
2 cups Water
2 cups Distilled White Vinegar (5% acidity)
2 Tablespoons Pickling Salt
2 Tablespoons Sugar
2 cloves Garlic, minced
Sterilizing Jars and Lids:
Wash jars in soapy water.
Place jars on a rack in a canning pot. I like to use little jars for pickling jalapenos. Fill pot with hot water at least an inch over the top of the jars.
Bring to a boil. Boil jars, covered, for 10 minutes. Start timer when you see steam emerging. After timer goes off turn off heat and leave everything alone till ready to can.
When it is time to can, invert jars onto a kitchen towel to dry. Jars should be filled while still hot.
Sterilize the lids in boiling water for 5 minutes.
Do not place filled jars back in canning pot. Just rest them on the towel.
Instructions:
Thoroughly wash peppers.
Wear gloves while cutting peppers.
Cut tops and bottoms off of the peppers. Then slice into rings. I like to seed half of my jalapenos for a more milder taste. Do this with a thin long knife, I use a boning knife, to cut out the seed core in a circle. Then use a fork tine to pull out the core. Place jalapeno slices in a medium bowl.
In a medium sauce pan, bring vinegar, water, salt and sugar to a boil. Add the peppers and garlic the vinegar mixture, stir then remove from heat. Allow peppers to sit for 15 minutes.
Pack the jars with peppers. Use a spoon to gently cram them in, they can be packed pretty tight. Top with brine. Leave 1/2 inch head space at the top of each jar. Place lid on jars and finger tight ring.
Bring the canning pot to a boil.
Gently place filled jars in water with a canning tong. Cook, covered, for 10 minutes.
Remove from canning pot with canning tongs. Towel dry and place on towel to cool. Wait 24 hours till eating. Store in fridge once jar is opened.
