Ingredients:
1 1/2 lbs jalapeno peppers ( approx 4 cups chopped)
1 medium onions
3 cups shredded cabbage
1 1/2 cups apple cider vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon pickling salt
1 tablespoon snipped fresh cilantro
1 teaspoon celery seeds
2 minced garlic cloves
Directions:
Wash and remove stems and chop peppers.
In a 6-8 quart pot combine peppers and remaining ingredients and mix well.
Bring to a boil over medium heat stirring occasionally.
Boil for 8-10 minutes stirring frequently to avoid sticking.
Immediately fill jars with mixture, leaving 1/2 inch head space.
Carefully run a plastic knife down inside of jar to remove bubbles.
Wipe jars and threads clean.
Adjust two piece caps.
Process pints or half pints in boiling water canner for 15 minutes.
Servings: Serve
Time preparation: 30 min.
Time total: 75 min.