When i was at the store a couple weeks ago i noticed the jalapenos were huge when i went shopping the other day i picked up a bunch to can. ive only done dill pickles and bread and butter pickles last year with my mom the dill was amazing! one day when i have a house with my husband i really want to have a huge garden with veggies so i can can everything.
- 10 jalapeños, washed
- 1 TB pickling spices or improvised blend
- 2 TB white sugar
- 1 – 2 cups white vinegar
- Immerse jalapeños in strongly boiling water for three minutes. Remove from water and allow to cool slightly on counter. When they have cool enough to be manageable slice about a cm thick.
- Put spices in the bottom of a 500 ml Mason jar. Pack jalapeños slices into jar. Bring vinegar to a boil and pour enough over slices to cover.
- Allow to cool on the counter for a couple of hours. As the jalapeños slices settle the vinegar may need to be topped up in order to keep them covered.
