Wednesday, June 17, 2009

A Fiesta For Your Taste Buds

It's no secret, we love our spicy foods. We can eat peppers like they are candy. One of our favorite treats is homemade nachos with sliced pickled jalapeno peppers. Instead of buying them at the store it's easier to make them ourselves and save the gas and shopping money. This is even cheaper for us to make since we grow our own jalapenos. Come join me as I make a batch...

Firey Texas Pickles
1 lb. jalapeno peppers
3 1/2 c. vinegar
1 1/2 c. water
1 tsp. pickling salt
1 Tblsp. sugar
1 1/2 Tblsp. minced garlic

6 lb. jalapeno peppers
5 c. vinegar
1 c. water
4 tsp. pickling salt
2 Tblsp. sugar
2 cloves garlic
; minced

Sterilize half-pint or pint size jars, bands & seals. Keep jars hot until ready to use.

When working with peppers, it is advisable to wear rubber gloves to prevent skin irritation.

Combine vinegar, water, pickling salt, sugar & garlic in a large sauce pot. Heat to boiling, then allow to simmer for 10 minutes.

Wash peppers & slice into rings. Blanch in boiling water for 30 seconds.

Fill jars with pepper slices leaving a 1/2 inch head space. Pour hot pickling solution over peppers leaving 1/2 inch head space. Wipe rims with a clean, damp cloth to remove any drips. Place seal and bands on each jar. Tighten until finger tip tight.

Place in a water bath canner and process jars for 15 minutes. **Remember, processing time does not start until water has come to a full rolling boil.**

Remove jars from canner and allow to cool. Check to make sure seals have properly sealed.

Click HERE for printable recipe

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