I don’t know if these are crisp. But my kids like the jalapenos (I don’t). You might try pickle crisp or letting them soak in a lime solution (1 cup per gallon water for 24 hours and rinse well several times).
Servings: This is for 1 pint jar but measure peppers in jars and adjust accordingly
1 pint peppers
1 cup vinegar
1/4 cup water
1 teaspoon pickling salt
1 teaspoon mixed pickling spices (opt)
Wash peppers and pack tightly in jars. Combine vinegar, water and pickling salt; heat to boiling. Pour boiling liquid over peppers to 1/2 inch headspace. Adjust lids and rings. Process in boiling water bath canner for 10 minutes.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.