The Jalapenos have mostly ripened all at once. I can’t use them all fresh and I do love pickled Jalapenos, so that’s what I did, canning three pints. These should be nice bright spicy accents in a few weeks. I tend to eat them right out of the jar, but they are good additions to other dishes as well.
Pickling peppers is easy – use equal amounts of vinegar and water, add a bit of salt, some pepper corns, bay leaf, sugar.
Makes 3 pints
3 cups water
3 cups white vinegar
1 tablespoon pickling salt
1.5 teaspoons sugar
1 tablespoon black peppercorns
3 bay leaves
3 garlic cloves
- Prepare jars according to manufacturers instructions.
- Combine all ingredients except peppers in a big pot. Bring to a boil, reduce heat and simmer 5 minutes.
- Pack pepper slices into hot jars leaving 1/4″ head space.
- Ladle pickling liquid over peppers leaving 1/4″ head space, wipe rims, adjust 2 piece caps and process 10 minutes in hot water canner.
After canning, allow flavors to develop a few weeks before using.