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Pickeled Jalapenos #3
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    Pickeled Jalapenos #3

  • 6 lb Jalapeno
  • 5 c Vinegar
  • 1 c Water
  • 4 ts Pickling salt
  • 2 tb Sugar
  • 2 Cloves garlic

    Wash peppers. If small peppers are left whole, slash 2-5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers. Fill half-pint or pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Pour hot pickling solution over peppers leaving 1/2 inch headspace. Adjust lids. Use conventional boiling water canner processing. Process for 10 minutes at below 1000 feet, 15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet.

    From: Pacific Northwest Extension Bulletin, Pickling Vegetables
    Posted By: Jim Weller, Via: Chile Head Mailing List
    Post Date: Fri, 30 Aug 2002

    *BACK TO CANNING*







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