Jalapeno Peppers
2 cups sugar
1 cup vinegar
1 cup water
Pickling salt
Bring sugar, vinegar, and water to boil, let simmer until peppers are cut.
Putting on mitts, slice jalapenos in thick slices. After boiling jars and covers, cold pack jars with peppers. Pour sugar solution over peppers. Place jars inside a low boiling water bath.
As peppers heat, they'll shrink. Keep adding peppers to jars, mashing lower having a spoon, before you are satisfied they're packed to max (below neck).
1 teaspoon pickling salt per quart, or 1/2 teaspoon to pint on the top of packed peppers. Wipe excess sugar solution off surface of jars and necks. Place domes on, and rings finger tight. Low boil in bath for 17 minutes.
Remove jars, and hold with towel, tighten, and wait for a popping from the covers!
Best if cured for 30 days.
Note: Make certain rings are dry before placing on jars, so there won't be any rusting.
Posted by: Denise Maney