Canned jalapeños
6-8 jalapeños sliced thin seeds in
Bring to a boil:
5 cups white vinegar
1 1/4 cups water
4 tsp pickling salt
2 tbsp sugar
2 cloves crushed garlic
Fill the jars 3/4 of the way with jalapeños then add the mixture to the jars to cover the jalapeños.
Seal in jars and boil in a hot water bath for 10 minutes so the jars seal.
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