Pickled Jalapeños
"This Pickled Jalapeño recipe is easy to make. This is a great way to preserve them and also save money. For those of you who never did canning before making this pickled condiment is a good place to start!"
photo by clubfoody
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
3 jars of 500ml
ingredients
- 6 cups jalapeno peppers, washed and sliced to 1/4-inch (about 15 peppers)
- 2 1⁄2 cups white vinegar
- 2 1⁄2 cups cold water
- 2⁄3 cup granulated sugar
- 2 tablespoons sea salt
- 2 large garlic cloves, crushed
directions
- Wearing latex gloves slice jalapeño peppers but discard 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 brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.
- Using a slotted spoon, fill up prepared jars with peppers, leaving about ½-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeño peppers. Place prepared lids and apply screw bands; finish canning process.
Questions & Replies
-
what do you mean when you say 'finish the canning process'? does that mean boiling the sealed jar for 10 to 15 minuets?
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RECIPE SUBMITTED BY
clubfoody
Canada
clubfoody.com is about combining fresh ingredients, herbs and spices. This is a fun destination for foodies who love new recipes complete with videos and kitchen tips.
