Pickled Jalapeño
Pickled Jalapeños are easy to make and tasty. If you've never done home canning before this is a great place to start!
Ingredients
- 6 cups (about 15 large peppers) jalapeño peppers, thinly sliced
- 2 1/2 cups white vinegar
- 2 1/2 cups cold water
- 2/3 cup granulated sugar
- 2 tbsp. coarse Himalayan pink salt
- 2 large cloves garlic, crushed
Directions
- Wearing latex gloves, slice jalapeño peppers and discard the ends. Place them in a colander and rinse under cold water; set aside to drain.
- In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring the brine to a boil.
- When it’s boils and the sugar & salt are dissolved, add peppers. Reduce the heat to medium and cook for 10 minutes or until soft with a little crispiness to them, stirring occasionally.
- Remove from the heat and using a slotted spoon, fill up the prepared jars (*see footnote) with peppers, leaving about ½-inch head space.
- Pour the brine in a colander sitting over a bowl to collect liquid. Discard the seeds and pour the brine in the jars to cover the jalapeño peppers.
- Place the prepared lids and apply screw bands; finish the canning process.
Notes
Footnote: To learn how to do canning, click on this link... How to do Home Canning