Roly Poly Jalapenos

• 1 lb jalapeno
• 2 cups white vinegar
• 3 tablespoons pickling salt
• 2 tablespoons granulated sugar
• 6 cups water
• 1 teaspoon crushed red pepper flakes (optional)

1. Sterilize canning jars per manufacturers instructions.
2. Wash peppers and remove about half of the stem.
3. Cut a slit in the blossom end of the peppers.
4. Pour boiling water over peppers and allow to stand for 5 minutes.
5. Place the 6 cups of water in a large saucepan along with other ingredients and bring to a boil.
6. Stuff peppers in sterilized jars leaving 1/2 inch of headspace.
7. Fill jars with brine leaving 1/2 inch of headspace.
8. Process in a waterbath canner for 10 minutes.
9. Leave on shelf for at least 2 weeks before using.

jalapeno, white vinegar, pickling salt, sugar, water, red pepper

Taken from www.food.com/recipe/roly-poly-jalapenos-419093 (may not work)