Pickled Jalapenos or Habaneros

Pickled Jalapenos or Habaneros

Ingredients:
2 pounds whole jalapeno or habanero peppers
5 cloves garlic
5 teaspoons vegetable oil
2 1/4 cups water
2 1/2 teaspoons pickling salt
2 1/4 cups 5% cider vinegar

Directions:
Wash peppers. Pack tightly into 1−pint jars. To each jar add 1 teaspoon oil, 1/2 teaspoon pickling salt
and 1 clove of garlic.
In 2−quart steel or enamel saucepan, bring water and vinegar to boil. Ladle boiling liquid over
peppers, leaving 1/2−inch headspace. Clean rims thoroughly with damp cloth. Cover with new sealing
lids. Process in boiling water bath for 15 minutes from time water in canner returns to a boil. Remove
jars. Cool on racks at least 12 hours. Check for seal.
Makes 5 pints.
Pickled Jalapenos or Habaneros 247
Pickled Peppers