Homestyle Pickled Jalapenos

Living in Texas you quickly learn that there are some things that grow very well, like peppers!  We have four jalapeno plants that continue to produce beautiful peppers. Time to get out the canning jars! 

Homestyle Picked Jalapenos
3 1/2 lb. jalapeño peppers, washed and sliced
1 cup sliced white onion
2 large sliced carrots
2 1/2 cups white vinegar (5% acidity)
2 1/2 cups water
2 Tbsp Morton Canning and Pickling Salt
1 Tbsp. sugar
garlic cloves, crushed (1 per pint jar)
Ball Pickle Crisp Granules (1/4 tsp per pint jar)
6 peppercorns (per pint jar)

1. Use gloves to slice peppers.  To a stainless steel pan add jalpenos, onions and carrots.  Add to that vinegar, water, salt and sugar bring to a boil.

2. Place 1 crushed garlic clove, peppercorns and Pickle Crisp in a hot sterilized  Ball Pint Jars, and pack jar tightly with vegetable mixture, leaving 1⁄2-inch headspace. Ladle hot pickling liquid over vegetables, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. 

3.  Process jars 10 minutes. 

Let them set for at least two weeks before serving on nachos, barbecue or whatever needs a little extra kick!  

"The traders of Sheba and Raamah, they traded with you; they paid for your wares with the best of all kinds of spices, and with all kinds of precious stones and gold. Ezekiel 27:22