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“This is an easy recipe to learn because everything is measured in fours. One of the best pickled jalapeno recipes I have ever tried. Makes 3 to 4 quarts”
READY IN:
1hr 10mins
YIELD:
3-4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize jars, rings and lids according to manufacturers specifications.
  2. Wash peppers and cover with boiling water. Let stand for 15 minutes.Drain.
  3. Meanwhile, In a large saucepan, mix together vinegar, water, salt, and sugar.
  4. and bring to a boil. Lower heat to a simmer Stuff peppers into hot sterilized jars leaving 1/2 inch headspace. Fill jars with hot brine leaving 1/2 inch of headspace. Process in boiling water bath for 10 minutes. For best flavor, leave on shelf for 2 weeks before opening. Refrigerate leftovers.

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