1 1/2 lbs. Japapeno Peppers
2 cups white vinegar
2 cups water
1/2 tsp. salt per pint
3 pint jars w/rings and lids
- Wash 1-pint Mason jars in hot suds and rinse in scalding water.
- Put jars in a pot and cover with hot water.
- Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges.
- Turn off heat and let jars stand in hot water.
- Just before they are filled, invert jars onto a kitchen towel to dry (Jars should be filled while they are still hot).
- Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
Prepare Jalapeno Peppers:
- Combine the white vinegar and water in a medium saucepan.
- Bring it to a boil, lower heat and simmer while preparing the jalapeno peppers.
- If using gloves, put them on now.
- Wash peppers, drain and slice into 1/4 inch rounds, discarding stems.
- For milder flavor, remove the seeds.
- Pack the peppers in glass jars to within 1/2 inch of the top and cover with the boiling vinegar-water, leaving 1/2-inch headspace.
- Add salt to jars.
- After filling the glass jars, work the blade of a knife down the side of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
- Wipe the ring and the jar rim clean and screw on the cap.
- Place jars in boiling pot of water for 10 minutes.
- After 10 minutes remove the jars from the boiling water.
- Listen for the pop, indicating that the jars are sealed.
- Allow the jalapeno peppers to cure for a minimum of 6 weeks.