Canned Sweet Jalapeno Peppers

Let's face it folks, not everything in this world is ubber pretty and sexy... What these plain looking jalapenos lack in photogenics they more than make up for in flavor! I love pickles of all sorts, but sweet pickles (made from cucumbers or peppers) might just be my favorite... These Sweet Jalapeno Peppers will be in my canning rotation from now on, they are truly sweet, stay fairly crunchy and are perfect with just about anything. I chose to make strips, it was easier for me to clean the peppers (remove seeds and membranes) and I figured it would help them maintain some body after processing.

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

1. Bring sugar, vinegar and water to a boil and let simmer while you prepare the peppers.
2. 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.
3. 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.
4. 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:@)

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