Pickled Jalapenos

Submitted by: Suzanne Gagnon

Serves: makes 4 pints.

Dietary guidance: v 

Ingredients

1 lb. jalapenos, (about 8 cups, whole)
4 heads fresh dill or 2 Tbls. dill seed
pack in sterilized jars.

In saucepan:
3 cups water
1 cup white vinegar
2 Tbls. pickling salt
1 Tbls. sugar
2 cloves garlic, minced



Method

Combine and boil. Pour over packed peppers. Seal and
process in hot water bath for 10 minutes.

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