Pickled Jalepenos

Easy homemade pickled jalepeno peppers. Multiply ingredients for amount of peppers/pints you will be processing.

I sometimes use 6 lbs of peppers which gives me 9 pints. So process recipe for 9 pints...

Ingredients

15 large jalepeno peppers, stems removed and sliced
2 garlic cloves peeled and smashed
1 cup distilled vinegar
1 cup water
4 T sugar
2 t kosher salt

Directions

In a medium sauce pan combine the garlic, water, vinegar, and salt.

Heat to a boil, stirring to dissolve the sugar and salt.

Once at a boil, add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off the heat and let them sit for 10-15 minutes. (Or additional method, prep and sterilize jars and lids, pack jalapenos half way into sterile jar, add garlic, add jalapenos to 1 inch from top, pour pickling liquid over jalapenos to 1/4 from top of jar. Add lids and rings and process in water bath.)

For refrigerator pickles - Use tongs to transfer the jalepenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temp before securing the lid and popping them into the fridge.

For water bath (incomplete) - Use tongs to transfer the jalepenos into a sanitized jar. Ladle the pickling juices over top leaving about a 1/2" to top of jar. Secure cover and water bath for 10 minutes.

More Info

Servings / Yield: 1 pint jar
Prep Time: 10   /   Total Time: 25
Category: Canning & Preservation
Keywords: pickles jalapeno jalapenos pickled