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Jalapeno Peppers
2 cups sugar
1 cup vinegar
1 cup water
Pickling salt

Bring sugar, vinegar, and water to boil, let simmer until peppers are cut.

Wearing gloves, slice jalapenos in thick slices. After boiling jars and lids, cold pack jars with peppers. Pour sugar solution over peppers. Place jars in a low boiling water bath.

As peppers heat, they will shrink. Keep adding peppers to jars, mashing down with a spoon, until you are satisfied they are packed to max (below neck).

1 teaspoon pickling salt per quart, or 1/2 teaspoon to pint on top of packed peppers. Wipe excess sugar solution off top of jars and necks. Place domes on, and rings finger tight. Low boil in bath for 17 minutes.

Remove jars, and hold with towel, tighten, and wait for the popping of the lids!

Best if cured for 1 month.

Note: Make sure rings are dry before placing on jars, so there will be no rusting.

Submitted by: Denise Maney
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