Sheree's Homemade Cooking Made Easy

I gathered quite a few jalapeno peppers from my garden, and I decided that I wanted to make this recipe. I do not just use jalapeno peppers though; I use whatever peppers I have coming in at the time. I had some cherry peppers, bell peppers and other peppers so I added those to this recipe. You will need the following ingredients:

Yields: 7 half pint jars or 3 1/2 pints

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Recipe:

3 pounds of jalapenos, or other hot/mild peppers

4 cups of sugar

1 teaspoon of canning salt

2 cups of cider vinegar

Cowboy CaviarPhoto bySheree

Wash and slice the peppers up into circles or you can dice them if that is what you prefer.

Prepare the boiling bath canner and begin heating it up on the stove. Do not boil the water just get it hot so that the jar temperature and the water bath canner temperature is about the same.

In a large saucepan add the sugar, salt and vinegar and bring to a rolling boil.

Cowboy CaviarPhoto bySheree

Add the peppers and bring this mixture back to a boil and boil for 5 minutes.

Cowboy CaviarPhoto bySheree

Turn the heat off and begin adding the peppers to the jars and then cover the peppers with the liquid leaving 1 inch headspace.

Cowboy CaviarPhoto bySheree

Tip: You will have some of the pepper brine left and I always just can it alongside the peppers to use as brine when I am marinating meat or just cooking a recipe.

Wipe the rims of the jars with a clean towel and add the lids and rings.

Place the jars into the water bath canner and process them for 10 minutes when the canner reaches a full rolling boil.

Turn off the heat and remove the jars and sit them on a clean dry kitchen towel and leave them untouched for 24 hours.