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Pickled Jalapenos
1
gather ingredients:
fill water bath canner and bring to a boil and sterilize jars, lids, and rings.
2
in a large pot, combine vinegar, water, pickling salt and sugar. Bring to a boil.
3
meanwhile, wash and slice the jalapeños. Make it easier by using a slicer or food processor to slice your peppers.
4
5
transfer sliced jalapeños and garlic to boiling brine.
use a ladle to fill each jar with jalapeño slices and brine.
6
wipe the rim of each jar before sealing finger tight and lowering into water bath canner.
7
process pint jars for 10 minutes for 0-1000 feet (check the altitude chart for more information)
8
9
remove jars from canner, and allow to rest, undisturbed for 24 hours.
like most pickled products, you're going to want to wait a couple of weeks before opening for the flavors to mellow.
10
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