Roly Poly Jalapenos
photo by Chef Roly-Poly
- Ready In:
- 360hrs 45mins
- Ingredients:
- 6
- Yields:
-
6 1/2 pint jars
- Serves:
- 10
ingredients
- 1 lb jalapeno
- 2 cups white vinegar
- 3 tablespoons pickling salt
- 2 tablespoons granulated sugar
- 6 cups water
- 1 teaspoon crushed red pepper flakes (optional)
directions
- Sterilize canning jars per manufacturers instructions.
- Wash peppers and remove about half of the stem. Cut a slit in the blossom end of the peppers. Pour boiling water over peppers and allow to stand for 5 minutes. Place the 6 cups of water in a large saucepan along with other ingredients and bring to a boil. Stuff peppers in sterilized jars leaving 1/2 inch of headspace. Fill jars with brine leaving 1/2 inch of headspace. Process in a waterbath canner for 10 minutes. Leave on shelf for at least 2 weeks before using.
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RECIPE SUBMITTED BY
<p>I'm a 60 year old man living in south Arkansas with my wonderful wife. we've been married almost 35 years and we both love to cook. I became disabled and confined to a power chair in 1990 so I have a lot of time to try new recipes. In our church I'm famous for my melt in your mouth briskets. But nobody grills a porterhouse steak like my sweetie. We are looking for new recipes all the time. When I found RecipeZaar I new I had hit the jackpot. Our favorite restaurant is an all you can eat place called The Old Feed House; <br />Catfish, froglegs,ribs, etc with all the trimmings. Standing room only at times.</p>