canned Pickled Jalapenos

June 14, 2013

390

This is a great way to preserve all the jalapenos from your garden or when they are in season and on sale at the grocery store. They go great with sandwiches.

30-40 large jalapinos

30-40 large yellow chilies

4 cups water

7 c. white vinegar

4 tsp. canning salt

2 tsp. ground cumin

6 cloves whole garlic, peeled

First of all wash 6 quart jars with hot soapy water and rinse well. boil them in a large pot for 10 min. to sterilize. remove them and place them on a clean towel. In a smaller pot place your canning lids...
See the full directions on my site

Nutritions

Calories
58

Sodium
1292mg
53% DV

Fat
4g
6% DV

Protein
3g
6% DV

Carbs
9g
3% DV

Fiber
3g
15% DV