Before Dave left Michigan we bought 4 quarts of fresh jalapeno peppers. We love jalepenos and Dave canned these when he got home.
Pickled Jalapenos
Cut off the stems and slice the peppers into nice thick slices (or as you like them). Pack in Jars, cover with boiling vinegar mixture to 1/2″ from the top, seal in water bath for 10 minutes.
Vinegar mixture:
4 cups white vinegar
2 cups water
4 tsp salt
Make 6 pints.
(Sshhhhhhhhhhh! I’m bringing home another 8 quarts of these peppers. Did you know that eating jalapeno peppers with your meals actually raises your metabolism?)
BK
