Pickled Jalapeno Peppers
A fast and easy way to pickle peppers to have later for nachos, burgers or other recipes that need a bit of heat!
Equipment
- 1 cutting board
- 1 knife
- 1 latex gloves, pair
- liquid measuring cup
- measuring spoons
- Stove
- canning jars, lids and rings can be a mixture of sizes to equal 1 pint
- water bath canner
- Jar lifter
- plastic canning tool to remove air from jars
Ingredients
- 1/2 C apple cider vinegar
- 1/2 C water
- 1 t sugar
- 1/2 t canning salt
- 1 clove minced garlic, per jar
- 2 C jalapenos, sliced
Instructions
- Measure all ingredients for the brine- vinegar, water, sugar and salt and add to a saucepan to simmer.
- Fill the water bath canner with enough water that will cover the jars about 1-2" and begin heating the water for processing.
- Wearing latex gloves, cut the jalapeno peppers into thin slices on a cutting board. TIP: removing seeds will help reduce heat.
- Mince garlic cloves- one for each jar. You can add the minced garlic in the bottom of the jar or the top--either way.
- Pack sliced peppers into jars, leaving 1/4-1/2" head space.
- Pour brine over peppers covering them- with 1/4-1/2" headspace.
- Using the canning tool or a non metallic spatula, insert into the jar to remove air bubbles.
- Wipe the rims of jars with a clean damp towel to remove any brine, or garlic that would prevent it from sealing.
- Add lids and rings to the jars. Be careful not to add rings too tightly.
- With jar lifter, add jars to the water bath canner making sure that water is covering the lids --1-2". Cover the canner with the lid.
- When water begins to boil, begin timing processing for 10 minutes.
- When processing has ended, remove the canner lid and leave in the canner for about 5 minutes before using the lifter to set them on a clean towel in a draft free spot to cool and seal.
- Make sure that all the lids have "pinged" and don't move them for 24 hours to ensure sealing.
- Before moving them to storage, make sure the lids are "indented" and have sealed, label with the name and date, and remove rings.
Notes
For those who love to have home preserved veggies in your pantry, this is a perfect addition.
Easy, pickled jalapenos ready to add to nachos, burgers, and dishes that need a little heat and spice.
TIP: The flavor is better after a couple of weeks after canning.
TIP: If you don't have a water bath canner, simple store your pickled jalapenos in the refrigerator and enjoy for 2-3 weeks. For jalapenos that aren't water bathed, wait a couple of days for the flavor to be best.
NOTE: There is enough brine to make 1 pint of pickled peppers with this recipe if you pack them tightly. Smaller sized jars -- 1/2 or 1/4 pints make the recipe stretch farther and allow use of a smaller amount when opening them. That way you have a fresh jar to open when needed! You choose what works best for you.
Enjoy!