Wash canning jars and canning lids in hot soapy water. Rinse well and let air dry.
Wash peppers in cool water
3 pounds peppers
Slice peppers into evenly sized pieces
Place peppers in prepared jars
Bring water, vinegar and salt to a boil
Pour hot vinegar mixture over jalapenos, leaving ½ inch head space from the top of the jar
6 cups white distilled vinegar, 2 cups water, 4 teaspoons canning salt
Remove bubbles from jar. I lightly tap my jar and use a plastic knife around the sides of the jar to help remove the bubbles.
Place jars in a water bath canner. The canner should be filled with hot water that covers the top of the jars by 1 inch.Cover canner and bring to a boil
Boil pint jars for at least 10 minutes making certain you are adding additional time for your elevation (see chart below)
Notes
Wear gloves when handling the peppers. Peppers are hot and the oil from the peppers can sting your hands and if you touch other areas, like your eyes, that area will burn too.
Use fresh, high quality peppers
You can pickle one jar or ten jars depending on the amount of peppers on hand, the size of your water bath canner and the amount of storage space available to store the canned jars
When pouring the hot brine onto the peppers, be cautious when breathing the steam as it comes off the peppers. The heat from the peppers mixes with the steam and is difficult to breath in.
Select pint sized jars or half-pint sized jars depending on your needs
Once opened, store pickled peppers along with the brine in the refrigerator for 2-3 months
Elevation Adjustments - Increase processing time by recommended amounts