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#CowboyCandy #CandiedJalapenos #Canning
Sweet and spicy just go together. Turn your jalapenos and/or hot peppers into something special with this quick and easy recipe. You won't be able to keep them in your pantry. Perfect for topping sandwiches, pizza, any Mexican dish or enjoy them straight from the jar.
Recipe Source: www.freshpreserving.com/blog?...
Update:
In this video I stated you could use the leftover brine for another batch (I always have leftover brine with this recipe). I did NOT know this at the time but it is not considered safe to do so. I stand corrected. Leftover brine may be jarred and canned as I stated or stored in the fridge for marinades, dressings and refrigerator pickles but cannot be reused for canning a new batch of pickles. My apologies for the confusion.
3 cups vinegar (ACV or white)
2 tsp salt
4 cups sugar
6 cloves garlic, sliced
2 tsp. turmeric
½ tsp cayenne powder
2 tsp. mustard seeds
4 pounds jalapenos, sliced into ¼ inch rings
Ladle hot pepper rings into hot pint or smaller jars, leaving ½-inch headspace. Ladle hot brine over peppers maintaining 1/2" headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 15 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
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Enjoy!
xo~Carol
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