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“Just like in a Mexican restaurant! I like it hot so I keep the seeds in. To reduce heat remove seeds but wear gloves and don't rub your eyes!!!! I haven't the faintest idea what the serivings are nor the yield but I would guess about six 2 cup mason jars.”
READY IN:
480hrs 10mins
SERVES:
1
YIELD:
6 jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil 1 gal. water with 2 cups salt. Let cool. Place peppers with brine in a pickle crock or large, non-reactive bowl for 12-18 hours. Rinse thoroughly to remove salt.
  2. Combine 1 cup water, vinegar, sugar, pickling spice and boil over medium heat. Simmer for 10 minutes.
  3. Pack sterile jars with peppers, and one onion and/or one garlic clove if using.
  4. Pour in hot vinegar mixture.
  5. Can in a hot water bath for 10 minutes.

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