Monday, September 30, 2013

Pickled Jalapeño Peppers

Save some of the heat from your garden by making pickled jalapeño peppers. These spicy additions can add bite to any dish.

Pickled Jalapeño Peppers

40 jalapeños, approximately
2 Tablespoons pickling salt
5 cups vinegar
2 cups water
garlic cloves, 1 clove per half pint jar

Hot water canner
Large sauce pan or soup pot
Jar Lifter
Jars, lids, rims

Chop or slice the jalapeños with gloves on. Let me repeat... wear gloves when cutting jalapeños, as the oil in the peppers will make your hands feels like they are burning. Place jalapeños in jars.  If you include the seeds, the pickled jalapeños will hotter.  Include 1 clove of minced or chopped garlic to each half pint jar.

Get your jars ready. Jars should be clean, can run through the dishwasher or wash in hot soapy water.

In a medium saucepan; bring water, vinegar and salt to a boil. This is the brine or the liquid for pickling. Fill jars with hot brine, leaving 1/4 inch head space.

If you are new to Boiling-Water Bath Canning, I recommend reading my tutorial on this type of canning.

Wipe rims of jars clean with warm wash cloth. Place hot lids on jars and tighten with rims.

Process in a boiling-water canner for 10 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. I cover my counter top with a double layered kitchen towel and place jars on top. Using a hot pad or glove, check that the rims are tightened.

As the jars cool, you will hear a "ping" when the lid seals. Make sure all of your jars have sealed. They are sealed if the button in the middle of the lid in depressed. If you have any jars that have not sealed, you can reprocess them or store the jar in the refrigerator for use.

Makes 9 half pints.

Please check with your local extension office for any changes due to altitude for times or temperatures.
Above instructions are for elevation 1000 feet or below.