All the peppers are coming in and it is time to put them up. Actually, it is quite easy. All you need is a good quality canning jar with dome lids and rings. You can get these in the housewares department in any store.
I wash my jars in the dishwasher but you can do this also in hot soapy water. Boil your lids and rings and leave in the hot water until ready for use. Invest in a jar lifter...you will love having this very basic canning tool!
Packed in Hot Jars
Pickled Jalapenos in Brine
1 pound of jalapeno peppers, sliced in half; lengthwise
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt
This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.
Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.
Process in a boiling water canner for 10-13 minutes. Store in cool, dark place for up to a year.
** Exported from Now You're Cooking! v5.89 **
Bon Appétit and Enjoy
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