Pickled jalapenos
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Pickled jalapenos
  Canning    Peppers  
Last updated 6/12/2012 1:17:54 AM. Recipe ID 48488. Report a problem with this recipe.
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      Title: Pickled jalapenos
 Categories: Canning, Peppers
      Yield: 1 Servings
 
      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.
  
  




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Recipe ID 48488 (Apr 03, 2005)

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