Wednesday, June 17, 2009

Firey Texas Pickles

1 lb. jalapeno peppers
3 1/2 c. vinegar
1 1/2 c. water
1 tsp. pickling salt
1 Tblsp. sugar
1 1/2 Tblsp. minced garlic

6 lb. jalapeno peppers
5 c. vinegar
1 c. water
4 tsp. pickling salt
2 Tblsp. sugar
2 cloves garlic
; minced

Sterilize half-pint or pint size jars, bands & seals. Keep jars hot until ready to use.

When working with peppers, it is advisable to wear rubber gloves to prevent skin irritation.

Combine vinegar, water, pickling salt, sugar & garlic in a large sauce pot. Heat to boiling, then allow to simmer for 10 minutes.

Wash peppers & slice into rings. Blanch in boiling water for 30 seconds. Fill jars with pepper slices leaving a 1/2 inch head space.

Pour hot pickling solution over peppers leaving 1/2 inch head space. Wipe rims with a clean, damp cloth to remove any drips. Place seal and bands on each jar. Tighten until finger tip tight. Place in a water bath canner and process jars for 15 minutes. **Remember, processing time does not start until water has come to a full rolling boil.**

Remove jars from canner and allow to cool. Check to make sure seals have properly sealed.

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