Pickled Jalapenos

1. 1

   Wash the peppers and cut them into 1/4-inch-thick slices.

2. 2

   Tightly pack the jalapenos into 3 pint jars, being careful not to crush them.

3. 3

   Set aside.

4. 4

   In a medium saucepan, combine the vinegar, salt, and sugar with 1 cup of water.

5. 5

   Bring the mixture to a boil over high heat and pour it over the peppers in the jars.

6. 6

   Clean the rim of the jars with a clean towel and screw the canning lids securely on the jars.

7. 7

   Process pints in a boiling water bath for 10 minutes.

8. 8

   Place the jars in large pot and add enough water to cover the jars by 1 to 2 inches.

9. 9

   Cover the pot and bring the water to a boil.

10. 10

    Boil for 10 minutes.

11. 11

    Turn off the heat, then carefully lift the jars out of the water and place on an absorbent towel.

12. 12

    Let the jars cool completely.

13. 13

    They can be stored for up to one year.

* Per serving · 4 servings · Values may vary.

No additional tips available.