slice or just cut the stems off, put in hot jars, pack full. have lids (the flats) soaking in hot boiled water.
boil vinegar and water together.
carefully add to hot jars full of peppers.
put on lid and screw down the other part of the lid, fairly tight
put down a kitchen towel and put the jars on upside down. cover w/ another towel. this prevents accidents in case a jar cracks while cooling.
when the jars feel just warm, turn over. soon you will here the sounds of the jars sucking in the lids and sealing themselves.
once cooled, the jars that are sealed (tops dont pop) those can go in the pantry, jars that didn't seal, put in the fridge to use first. (they aren't bad, the jar itself didn't seal is all).
let set a few weeks, months years ;P
after this batch, you can experiment on what else you might like in that jar.
i also mix and match peppers. jalapenos, serranos, whatnot.
also use the juice in things that you don't want the physical peppers in, but want the taste.
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also if you like jalapeno cheese bread, you can make bread dough, or use frozen that you thaw and then bake.
then top w/ your choice of cheese/s and the jalapenos
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Long suffering vassal to Xarkath, U.P. - Forever and ever
