Can your fresh jalapeños with this recipe!

Brine:
5 cups water
5 cups vinegar
1/2 c canning salt
(Filled about 10 pint jars)

1. Wash and slice jalapeños. (I wear gloves since I will inevitably without thinking rub my eye or stick my finger in my mouth and suffer the consequences!)
2. Make brine and bring to a simmer on the stove.
3. Clean and sanitize jars and lids.
4. Add jalapeños to jars until 1/2” below rim.
5. Fill jars with brine until 1/4” below rim.
6. Clean the mouth of the jars with a wet paper towel.
7. Top with lids and rings.
8. Place in a water bath, covering the jars 1” above the lids. Boil for about 20 minutes.
9. Remove from the water bath and place on the counter for about 24 hours. If the lids have a proper seal, remove the rings and place in the pantry. If they did not seal properly store in the refrigerator.

#jalapeno #canning #spicy #homemade #brine #yummy