Roly Poly Jalapenos

"I gotta tell you folks, My wife is not a pepper eater but she is getting hooked on these Jalapenos. I kidd you not !"
 
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photo by Chef Roly-Poly photo by Chef Roly-Poly
photo by Chef Roly-Poly
photo by Chef Roly-Poly photo by Chef Roly-Poly
photo by Chef Roly-Poly photo by Chef Roly-Poly
photo by Chef Roly-Poly photo by Chef Roly-Poly
photo by Chef Roly-Poly photo by Chef Roly-Poly
Ready In:
360hrs 45mins
Ingredients:
6
Yields:
6 1/2 pint jars
Serves:
10
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ingredients

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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>
 
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