Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Make a jar for now or a few to enjoy this winter!
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Pickled jalapenos for Canning

Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Make a jar for now or a few to enjoy this winter!
Course Appetizer, Condiment
Cuisine American, Mexican
Keyword canning, jalapenos, jars, Pickled
Prep Time 10 minutes
Cook Time 30 minutes
Cooling 12 hours
Total Time 40 minutes
Servings 28
Calories 12kcal
Author David & Debbie Spivey

Ingredients

  • 10-12 jalapenos sliced (about 26-ounces)
  • 4 garlic cloves peeled and smashed
  • 2 cups distilled white vinegar
  • 2 cup water
  • ¼ cup sugar
  • ¼ cup kosher sea or pickling salt

Instructions

  • Wash 4-pint size jars and lids in hot soapy water; rinse with hot water; keep jars warm until needed.
  • In a small stainless steel or enamel saucepan, heat the vinegar, water, sugar, and salt over medium-high heat. Stir until the sugar melts; the brine should change from cloudy to clear with no salt or sugar in the bottom of the saucepan. Turn off the heat.
  • Meanwhile, fill a water process canner or (a pot large pot) with enough water to cover jars with 1-inch of water; bring water to boil.
  • Place 1 smashed garlic clove in a hot jar, and pack jar tightly with the jalapeno slices, leaving 1⁄2-inch headspace. Using a canning funnel, ladle the hot pickling liquid over the jalapenos, again leaving 1⁄2-inch headspace. Remove air bubbles with the headspace tool. Wipe jar rim clean, center the lid on the jar and secure the band to just fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  • Process jars by returning the water to a boil. Process for 10 minutes. Turn off heat; remove the lid, and let the jars remain inside the canning pot for at least 5 minutes. Remove jars from the canning pot. Cool, undisturbed for at least 12 hours.
  • Store in a cool, dark place. Good for up to 1 year.

Notes

  • Always wear rubber gloves when working with chilies.
  • Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Do not use Iodized salt. Some additives in the iodized salt could affect the brine. [READ MORE]
  • For less spicy pickled jalapenos, cut the peppers in half lengthwise; remove seeds.
  • If a jar does not seal, allow it to cool and place in the refrigerator to enjoy for up to 6 months.
Recipe adapted from FarmFreshToYou.com

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Sodium: 1011mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 4mg
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