Pickled Jalapeños🌶 right out of the garden 💚

PICKLED JALAPEÑOS
Fresh Jalapenos Sliced into rounds about 1/2-inch thick
Boiling Water
Hot almost boiling Vinegar
Canning Salt
Jars with new lids and twist top bands
(1) Boil jars with lids in water for 10 minutes to sterilize. Get some water boiling in another pot. In a third pot heat white distilled vinegar to almost boiling.
(2) Fill the clean hot jars with sliced jalapenos full but leave about 1/2-inch head space.
Add 1 teaspoon salt to each jar. Fill halfway with vinegar and then the rest with boiling water making sure not to fill the last 1/2 inch to leave a head space for sealing. Tighten only as tight as you can with your hand. Leave sitting to allow to cool and seal. You will hear the lids popping when they seal. If they do not seal, then place them in a water bath with 1 to 2 inches boiling water on top of them and let them cool in the water. They should seal then.
(3) Once you open a jar, keep refrigerated.
Good on salads or in dips and any recipe that calls for jalapenos.

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