Recipe: Pickled Jalapeños

SUPPLIES:
  Pickling Jars
  Jar Lids and Rings
  Processing Pot
  Jar Tongs
  Labels

BRINE INGREDIENTS:

2 cups white vinegar

2 cups water

½ tsp pickling salt

JARS INGREDIENTS:

Jalapeno peppers sliced

1 clove per jar garlic minced or whole cloves peeled

1/8 tsp per jar dill weed fresh or dry

5 whole peppercorns

8-10 chunck pieces white onion cut up in chunks
 6-8 carrots slices

DIRECTIONS:

COMBINE BRINE INTO A POT AND HEAT TO NEAR BOIL

STERILIZE JARS IN BOILING WATER

DROP LIDS AND RINGS INTO HOT WATER (DO NOT BOIL)

REMOVE JARS FROM BOILING WATER AND DUMP OUT WATER

FILL JARS WITH JAR INGREDIENTS   MAKING SURE TO PACK IT AS TIGHT AS POSSIBLE.

POUR HOT BRINE INTO JARS

COVER JARS WITH LIDS AND RINGS JUST HAND TIGHTENING THEM

PROCESS THE JARS WITH JALAPENOS AND BRINE FOR 10 MINUTES

REMOVE FROM PROCESSING POT ON TO A TOWEL AND LEAVE OVER NIGHT TO SEAL

IF THE LID HAS NOT SEAL PLACE IT IN THE REFRIGERATOR FOR COMSUMPTION