Preserve those garden fresh hot peppers with this canning jalapeno pepper recipe. This guide will share how to make a pickling liquid from white vinegar, garlic, and water.
This easy recipe with simple steps shares how simple it is to make homemade pickled jalapeños. Once you try it, grocery store peppers will be a thing of the past.
This Recipe Makes 2-3 pint jars.
1 1/2 pounds jalapeño peppers 3 cups white vinegar 1 cup water 2 cloves crushed garlic 1 Tablespoon of Kosher Salt
Wash and air dry jars, lids, and canning tools. Simmer jars in a canner or large pot with enough water to cover them. Keep them hot.
Rinse and dry jalapeños. Wearing gloves, remove the stem end then slice or ring the peppers into the shapes you want. Set aside.
In a saucepot, combine vinegar, cups of water, and garlic. Bring to a full rolling boil, simmer for 5 mins, remove garlic, and keep warm.
Place a towel on the counter and then remove one of the hot jars from the canner grabbing the top of the jars with the jar lifter.
Fill the inside of the jar with jalapeños. Pour hot pickling liquid, leaving 1/2-inch headspace at the top of the jar. Wipe the rim of the jar and secure the lid to fingertip tight.
Return the jar to the canner and then repeat with other jars. Adjust the water level to make sure it covers the jars by two inches.
Add a cup of water at a time to reach this point. This may increase the processing time a little bit to make the water reach a boil.
Then bring to a boil over medium-high heat. Process for 10 mins. Turn off the heat, let it sit for 5 mins, then remove jars.