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Pickled Jalapeño Peppers
Ingredients
- 7 lbs Jalapeño peppers
- 5 cups vinegar
- 1 cup water
- 3 cloves garlic
- 2 tbs sugar (as you like)
- 4 tbs canning or pickling salt
- 1 tbs celery seed
- 1 tbs mustard seed
Directions
- Heat Liquids with spices until boiling.
- Add whole or sliced peppers in canning jars and cover with hot liquid, leaving 1/2 inch headspace. Process in a boiling water bath for 10 minutes.
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