Pickeled Jalapenos
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | jalapeño pepper |
*
|
| ¼ | cup | water |
|
| 1 | teaspoon | salt |
|
| 1 | cup | vinegar |
|
| ¼ | cup | olive oil |
|
| 1 | teaspoon | pickling spices |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Directions
Wash and pack jalapeno peppers tightly into hot jars.
Combine remaining ingreds. in an enameled or glass saucepan and bring to boil.
Cover peppers with boiling liquid, leaving ½ inch head-space.
Seal jars with sterilized 2 pc. canning lids and process in boiling water to cover by 2 inch for 10 min.
Cool on rack.
Store for 30 days before using.
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