Ingredients
- 3 pounds peppers
- 3 cup white vinegar -- 5% acidity
- 3 cup water
- 1/4 cup salt
Directions
Pack peppers in canning jars. Bring remaining ingredients to a boil and pour over peppers to 1/4 inch of the top. Seal and cook for 10 minutes in a boiling water bath.
Yields 3 quarts.
* You can also - roast - peel - chop (if desired or leave whole) and freeze.
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Submitted 6/13/05.
Source: net
Submitted By: Gina S
gms39@yahoo.com
Pickled Jalapeno Peppers