I’m trying to grow some jalapeños this year, but to satisfy our spicy tooth, we buy and pickle these exceptional peppers every chance we get. It’s easy-peasy and makes a great gift!
1 lbs jalapeños peppers
2 cups white vinegar
2 cups water
4 Tblsp kosher/coarse salt
4 cloves garlic (optional)
1 Tblsp whole peppercorns, preferably black (optional)
1 Tblsp sugar
- Wash 3-5 pint jars.
- In a pot, combine vinegar, water, salt, garlic, peppercorns, and sugar over medium heat.
- Bring to a boil, then turn off heat.
- Meanwhile (while wearing gloves!!) slice jalapeños into 1/4″ rings (no need to de-seed).
- Place jalapeño rings into each jar, filling as desired.
- Pour liquid over the rings, until each jar is full (leave 1/2″ headspace at top of jars).
- Place lids on jar and screw to finger-tight.
- Meanwhile, take your largest cooking pot (large enough to fit these jars into, with room above) and fill it with water (you’ll need to have 1″ water covering the tops of the jars, so use your best judgement…if you have a canning rack to use inside this pot, use that as well).
- Bring this water to a boil.
- Using good, sturdy tongs, gently lower each sealed jar into the boiling water, keeping the jars vertical.
- Boil for 7-10 minutes.
- Using tongs, carefully remove each jar and place it on a cooling rack.
- Let it cool for 12 hours. Usually, you’ll hear the lids seal (that delightful pop noise) within the first 3 hours of cooling.
Any that don’t seal are edible- they just need to be kept in the fridge and used within a month.
Successfully sealed jars are good for up to 12 months.