Nana Belle’s Pickled jalapeño peppers

Nana Belle's Pickled jalapeño peppers

Nana Belle's Pickled jalapeño peppers
 
Warning. These are hot.
Ingredients
  • Tons of jalapeño peppers
  • ½ teaspoon of salt per jar
  • ½ teaspoon of basil per jar
  • apple cider vinegar
  • jars with lids Nana Belle uses plastic Like small peanut butter jars.
Instructions
  1. WEAR GLOVES (Nana Belle wears non latex) WHEN WORKING WITH THE PEPPERS THEY ARE HOT!
  2. cut up tons of jalapeño peppers Cut across so you have little circles ( can use whole peppers too just cut top off and put in jar.) Pack the jar tightly with peppers.
  3. WEAR GLOVES
  4. Add basil and garlic. Use 3 to 4 sections of garlic bulb for small jars and more for large.
  5. Add salt to each jar.
  6. Cover peppers with vinegar to the very top .
  7. Put top on jar and shake it like mad.
  8. Allow to sit on counter for 7 days before storing.
  9. Nana Belle stores on the shelf in her basement.
  10. Once you open place in fridge.
  11. Enjoy.

 

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