Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Pickled jalapenos   Yield: 1 Servings   6 lb Jalapeno      5 c Vinegar 1 c Water      4 ts Pickling salt 2 tb Sugar      2 Cloves garlic  Wash peppers. If small peppers are left whole slash 2-5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers. Fill half-pint or pint jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Pour hot pickling solution over peppers leaving 1/2 inch headspace. Adjust lids. Use conventional boiling water canner processing. Process for 10 minutes at below 1000 feet 15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet. Recipe By : Pacific Northwest Extension Bulletin Pickling Vegetables From: Date: