Directions:
- 1. Trim Jalapenos of woody stem, wash and dry. Using knife or kitchen shears cut an X into tip of peppers and using a toothpick pierce the fat end of peppers to permit brine complete access to pepper's interior.
- 2. Sterilize jars and tops.
- 3. Make brine. Bring 2 pints of water and 2 pints of vinegar to just a boil and remove from heat. This amount of brine was adequate for 5 pints.
- 4. Into sterilized jar add 1/2 TB Pickling Spice, 1/2 tb sugar, 1/2 tb salt, 1 bay leaf. Pack with prepared peppers, fill with brine, lid and seal.
- 5. Place sealed jars into boiling water bath and boil for 15 minutes. Remove and cool at room temperature.
- 6. Store in dark, cool place for up to a year (so I read). Peppers will be ready in 1-2 weeks.
- 7. WASH HANDS OFTEN OR USE GLOVES DURING HANDLING.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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