Canning Hot Peppers

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INGREDIENTS

2 pound fresh Jalapeno peppers, washed
2 1/2 cups water
2 1/2 cups vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
3 cloves garlic, peeled
2 tablespoons black peppercorns
2 -3 pint size canning jars with lids or a large pickle jar.
A Large pot for sterilizing the jars
A big pot (preferably a canning pot)  of boiling water (enough to cover the jars at least 1-2 inches)
Towel

Directions:
In a non-reactive saucepan, add all the ingredients except the peppers and bring the to a boil, then reduce the heat and simmer for five minutes.
Place canning jars and lids in a large boiling pot of water (enough to cover the jars) and sterilize for about 5 minutes.

While the jars are being prepared, wash and cut up your peppers or leave them whole. Remove seeds for a milder pepper. For a hotter pepper leave the seeds in the pods.

Pack the peppers in the jars.

In a separate pot, add vinegar, water and remaining ingredients and bring to a boil. Lower and simmer for 5 minutes.
Cover the peppers with the hot brine and leave a 1/2 inch space at the top of the jar.
Place on the lid.
Place the jars in the boiling water.
Process for 15 minutes. Start timing when water begins to boil. Remove jars after processing. Place on towel and let cool. 
Processing is completed when jars completely sealed. You will hear a "popping" sound indicating the process is complete.

note: If you want refrigerator peppers, just omit the processing, pour the brine over the peppers, and refrigerate. They'll last for a few weeks.)