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| PICKLED HOT PEPPERS | |
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2 qt. jalapeno peppers 2 c. white vinegar 2 c. water 1 tsp. salt 1. Cut peppers or leave whole (to prevent bursting cut 2 small slits). 2. Combine water and vinegar, heat to a simmer. Do not boil. 3. Pack peppers tightly into clean hot jars. Pour hot vinegar solution over peppers leaving 1/2 inch head space. 4. Add salt and seal. 5. Process in boiling bath for 10 minutes. Yield 4 pints. | |
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