Pickled Jalapenos

Since I’ve stepped up the amount I’ve canned this summer I’ve really been enjoying the blog Food in Jars. Her recipes are creative, reliable and follow good food safety standards. So, when I found myself with 2 pounds of jalapenos (don’t you hate it when that happens?) I was pleased to find her recipe for Unfancy Pickled Jalapeno Peppers. For my own purposes, I doubled it to deal with two pounds of produce, and sliced my jalapenos horizontally, because that’s an easier way to add them to pizzas, pasta and salad. And as a warning, please wear gloves when slicing all those jalapenos. Anyways, I’m excited about the latest addition to my pantry so that even if I freeze this winter, my stomach will be filled with warm spicy goodness.

Pickled Jalapenos

  • 2 pounds jalapenos, thinly sliced horizontally
  • 4 cups filtered water
  • 4 cups white vinegar
  • 4 tbsp pickling salt (can’t find any? use kosher, just stay away from iodine)
  • 5 pint canning jars, with seals and bands

Combine water, vinegar and salt in a medium pot, cover and bring to a simmer. Pack jalapenos in clean jars up to the base of the threads, then pour brine over, leaving 1/2 inch of head room. Wipe off rims, top with hot seals and bands, then water bath process for 10 minutes.


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