Basic pickle recipe
I am new to canning and have found all sorts of tested pickle recipes out there, but they are always more complicated than I want. I love pickled jalapenos, but i want them to taste like they do from the store-just better. But I don't want garlic or caraway seed or dill in them. Can I just use half vinegar/half water mix with a teaspoon of salt in each jar? (pint jars). Can I use any kind of vinegar. Can I leave anything out of a tested recipe except vinegar, water, and salt? If there is sugar in a recipe, can I tweak that, or is that important for food safety reasons, too? I guess in a nutshell, what parts of any given recipe are hard and fast, and what parts can I play with? And also, how long does processing time have to bee for pint jars of jalapenos? My last batch was 15 minutes in a BWB, but the jalapenos were a little softer than I like. Thanks- and any info would be appreciated.