My husband loves Jalapeno’s and believes they are the source of all his power, so this year we decided to try pickling them.
With this recipe you will need:
- 1 pint jar
- 15-20 jalapenos
- 4 garlic cloves smashed
- 1 cup water
- 1 cup distilled white vinegar
- 4 Tbsp granulated sugar
- 2 Tbsp canning salt
Bring a large pot of water to a boil and put your jar(s) in. It’s important to sterilize your empty jar(s) and get it nice and hot. Leave them in this state until after a few minutes once the water is at a roiling boil. During the sterilization process, in a saucepan you can to bring your jar mixture of water, vinegar, sugar, and salt to a boil. Make sure the sugar and salt fully dissolve.
Then wash and slice your jalapenos.
Wear disposable gloves while you are slicing them. Trust me on this!
Carefully remove the jar from the water and set it on the counter. Now its time to pack the garlic and jalapenos into the jar. Make sure the jar is packed level with the base of the jar’s neck. Now pour the vinegar mixture over the jalapenos, leaving about 1/2 inch of headspace.
Take a damp paper towel and whip the mouth of the jar to remove any debris that would prevent a tight seal. Now, seal the jar with your lid, but not to tight and not loose.
The boiling water bath that comes next will help tighten the lid even more.
Now carefully place your jar in the pot of boiling water. Making sure your jar is covered with water (Up to the bottom of the lid is sufficient). Let it boil for about 5 minutes.
We always use canning jar lifter tongs for the placement and removal of jars.
Carefully remove the jar(s) from water and place on a towel. I would also place a towel over it to let them cool. You don’t want them cooling off too fast. After they have cooled, place them in a cool, dimly lit room and let them sit for around six weeks. After you open keep refrigerated and enjoy!
