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Ingredients
- 6 lb Jalapeno
- 5 c. Vinegar
- 1 c. Water
- 4 tsp Pickling salt
- 2 Tbsp. Sugar
- 2 x Cloves garlic
Directions
- 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 possibly pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 min. Remove garlic. Pour warm pickling solution over peppers leaving 1/2 inch headspace. Adjust lids. Use conventional boiling water canner processing. Process for 10 min at below 1000 feet, 15 min at 1001 to 6000 feet and 20 min above 6000 feet.
- NOTES : Caution: To prevent burns, wear rubber gloves when you handle warm peppers. Wash your hands thoroughly with soap and water before touching your face. Ensure which all safe canning practices are followed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3995g | |
| Calories 1108 | |
| Calories from Fat 130 | 12% |
| Total Fat 15.55g | 19% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9397mg | 392% |
| Potassium 6283mg | 180% |
| Total Carbs 185.81g | 50% |
| Dietary Fiber 70.2g | 234% |
| Sugars 116.66g | 78% |
| Protein 34.13g | 55% |
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