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LOCATION: Recipes >> Preserving >> Bob Dillow's Killer Jalapenos

Print this Recipe    Bob Dillow's Killer Jalapenos

11 cups sliced jalapenos (this looks really nice if you've got some red and
some green)
3 cups chunked onions
2 cups vinegar
1 cup sugar
3 tblsp. canning salt (you can use regular salt, but it leaves a bit of a
residue, so canning salt is best)

Pack your clean, hot jars with the jals and onions. Boil the
vinegar, sugar and salt. Pour boiling brine over jals. Process
in hot water bath for 10 min. Or, if you are going to eat them
fast (and we do!), just cap 'em, flip 'em over for 5 minutes and
you are done! Don't be surprised if your eyes water and you do
some sneezing. These things are powerful! I do these for Christmas
presents every year. We grow jals, but sometimes we need more than
we grow, so I also watch for sales. When the jals get to be 50
cents a pound, I'll buy 10 or 12 pounds and put 'em up.

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