| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Pacific Northwest |
Pickles |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Jalapeno |
| 5 |
c |
Vinegar |
| 1 |
c |
Water |
| 4 |
ts |
Pickling salt |
| 2 |
tb |
Sugar |
| 2 |
|
Cloves garlic |
INSTRUCTIONS
Recipe By: Pacific Northwest Extension Bulletin, Pickling Vegetables
Wash peppers. If small peppers are left whole, slash 2-5 slits in each.
Quarter large peppers. Blanch in boiling water. Flatten small peppers.
Fill half-pint or pint jars leaving 1/2 inch headspace. Combine and heat
other ingredients to boiling and simmer 10 minutes. Remove garlic. Pour hot
pickling solution over peppers leaving 1/2 inch headspace. Adjust lids. Use
conventional boiling water canner processing. Process for 10 minutes at
below 1000 feet, 15 minutes at 1001 to 6000 feet and 20 minutes above 6000
feet.
NOTES : Caution: To prevent burns, wear rubber gloves when you handle hot
peppers. Wash your hands thoroughly with soap and water before touching
your face. Ensure that all safe canning practices are followed.
Posted to CHILE-HEADS DIGEST V3 #063
Date: Sun, 4 Aug 1996 19:07:49 PST
From: ladyre@juno.com
CHILE-HEADS DIGEST V3 #063
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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