Crisp Pickled Jalapenos
How to can pickled jalapeno slices so that they stay crisp and delicious.
Servings: 8 pints
Equipment
- Pint mason jars
- Lids and ring
Ingredients
- 3 pounds fresh jalapeno peppers.
- 1 quart plus 2 cups white vinegar (must be 5% acidity)
- 2 cups water
- 2 tablespoons pickling salt
- 2 tablespoons granulated sugar
- 1 tablespoon whole black peppercorns
- 8 small cloves of garlic
- 1 teaspoon pickle crisp
Instructions
- Prepare the peppers and the canner. Wash the jalapenos, remove the stems, and slice into 1/8-inch-thick rings. To protect your skin from the hot oils, wear plastic gloves while handling raw peppers. Fill a water bath canner 3/4 full and set it on the stove to boil. Heat clean jars in the oven or dishwasher or submerge them in hot water. Simmer the lids and rings in a small pan of water.
- Make the brine. Combine vinegar, water, pickling salt, and sugar in a medium saucepan and boil. Reduce heat and simmer for five minutes.
- Add veggies to jars. Add 1/4 teaspoon of peppercorns and one whole garlic clove to each hot jar. Fill the jars with sliced jalapenos, pressing down to fit more if necessary. Leave 1/2 inch headspace between the top of the jar and where the jalapenos stop.
- Pour brine on top. Pour the hot brining liquid over the jalapenos, maintaining a 1/2-inch headspace. Add 1/4 teaspoon of pickle crisp granules on top of each jar.
- Add lids and rings. Wipe the rims of the jars with a clean cloth. Place the lids on top and screw the rings on so they are fingertip-tight.
- Process. Process the jars in boiling water for ten minutes. Once the water returns to a full rolling boil, start counting the processing time. Remove the jars from the canner and allow them to cool undisturbed until sealed. Store in a cool place for up to one year.
Notes
Remember to wear gloves when handling raw hot peppers! If you don't, the oils can stay on your skin and irritate if you touch your eyes.
Try to use the freshest jalapenos available. Fresh peppers will be firm, which helps them stay crunchy after pickling.
To reduce the spiciness of the peppers, remove the seeds and ribs before slicing.
Slice the jalapenos evenly, about 1/8 inch thick, to make sure that the pickling is even and prevent some slices from getting too soft.
Use canning or pickling salt for this recipe. Regular table salt contains iodine and anti-caking agents that can make your pickles look cloudy.
White vinegar is the best type of vinegar to use for pickling. It has a high acidity level, which is necessary for safe canning.
Do not substitute apple cider vinegar, red wine vinegar, or rice vinegar in this recipe. Check the label to make sure it is 5% acidity. (Most brands are!)