Small-batch Pickled Jalapenos (canning)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 10 -12 fresh jalapeno peppers (depending on size)
• 3/4 cup rice wine vinegar
• 1/2 cup distilled vinegar
• 1/2 teaspoon pickling salt
• 1 teaspoon granulated sugar

Recipe

• 1 pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
• 2 bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.