Pickled Jalapeños

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Last weekend I went to the farmers market and got so many fresh vegetables.  Peppers, onions, tomatoes, and corn.  I decided to put some of these wonderful summer treasures up for the winter months.   Now when my mom, grandma’s and I say “put up”, we mean we either canned them or froze them.  Usually we only freeze sweet corn, peaches, or strawberries.

When I saw the beautiful jalapeno peppers, such a deep green color and fresh from the fields , I knew I had to buy them and put them up for the winter.  Now I have these treasures to eat throughout the fall and winter months.

Before you can anything, Go to the National Center for Home Canning at: https://nchfp.uga.edu/publications/publications_usda.html

Always follow the guidelines set forth by the National Center for Home Canning at the above link.  Do NOT just go by what I may say in my recipes or videos as it could be wrong and cause health issues.  I try my best to make sure everything is followed correctly for your safety, but you need to protect yourself and always follow the National Center for Home Canning guidelines whenever you can food yourself.

What you’ll need:

• About 20 peppers
• 2 cups apple cider vinegar
• 2 cups water
• 2 tablespoons peppercorns
• 4 bay leaves
• 5 cloves garlic
• 4 tablespoons sea salt or canning salt
• 2 tablespoons sugar
• 3 pint jars

First you need to cut the jalapenos into small slices.  You will want to put on gloves or be very careful not to have cuts on your hands or touch any part of your body until you wash your hands well.  And I mean “any” part of your body.  The heat comes mainly from the seeds and the inner spines.  You will regret touching your eyes without washing your hands first after cutting.

Combine all the other ingredients in a small saucepan and bring to a boil.  You should also boil your jars and lids, or run through the dishwasher before using.  Make sure they are hot when you are ready to put everything in them.

Fill the hot jars tight with sliced jalapenos, packing them tightly.  Pour the boiled liquid into each of the jars covering the peppers and leaving about 1/2 inch head room at the top.  Make sure you get some of the peppercorns and garlic in each jar.

Wipe the rims of the jars with a paper towel and put on a lid and ring, just making it hand tight.  Place in boiling water and make sure there is at least an inch of water above the jars.   Bring back to a rolling boil.  Continue to boil for 15 minutes.

Remove from boiling water and place on a towel to air dry and cool.  You should hear the lids popping as they seal.  It may take a few hours or overnight.  Any that do not seal, you need to reprocess, or just put in the refrigerator for use.

Now you have pickled jalapenos to enjoy for months to come.