I've been dicing these up and adding them to anything I can think of, sandwiches, nachos, chili... This is a great recipe for whether you're using up the very last peppers from the garden or picked up a big bag at the produce store. It can easily be scaled down or up, I tightly filled two jelly jars this time. The original recipe suggests letting them marinate for at least a month. Sure:@)
Canned Sweet Jalapeno Peppers-from Cooks.com
2 C sugar
1 C vinegar-I used cider vinegar
1 C water
Pickling salt-1 tsp per quart, 1/2 tsp per pint
Enough jalapenos to tightly fill jars
- Bring sugar, vinegar and water to a boil and let simmer while you prepare the peppers.
- Wearing gloves, clean and cut the peppers. I completely de-seeded and removed the membrane from mine and chose long slices for easy and compact packing.
- Add salt to jars and pack the peppers. Top with liquid, tap jars on counter to remove bubbles, refill to 1/4" from top of jar.
- Process in a hot water bath for 17 minutes (I'm torn by this amount of time... most Ball recipes call for 15 minutes tops and I always want my pickles to be as crunchy as possible, so I opted for the shorter amount of time.)
Eat well and have a happy day:@)