Canned Pickled Jalapenos
Pair these Canned Pickled Jalapenos with sandwiches, pizza, nachos, burgers, and even scrambled eggs! All you need to prepare these are jalapenos, white vinegar, salt, and water! Easily double or even triple the recipe and stock your canning pantry with these delicious hot and spicy morsels!
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Ingredients
- 36 large jalapenos, washed and cut into 1/4 inch slices (stems discarded)
- 5 cups white vinegar
- 5 cups water
- 1/2 cup pickling salt
Instructions
- Begin by washing the jalapenos well. I highly recommend that you were latex gloves for this next part. Slice the jalapenos into 1/4 inch slices, discarding the stem end.
- Pile the jalapenos into the clean, hot jars. Set aside.
- Next, measure the vinegar, water, and salt into a saucepan.
- Over medium heat, bring the mixture to a boil. Stir until the salt has fully dissolved.
- Ladle the brine into the jars. Remove any air bubbles.
- Top up the brine, being sure to leave 1/2-inch headspace.
- Wipe the rim of the jar with a clean, moist paper towel.
- Place the lid on the jar and process in a prepared waterbath canner for 10 minutes.
- Remove the jars from the canner and allow them to rest for 24 hours on a wire cooling rack which has been covered with a tea towel. Once cooled, wash the jars in soapy water and dry them. Label and store in a cool, dark pantry.