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Pickled jalapenos
5 x x half-litre jars (US pint)
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Yield 5 half-litre jars (US pint)
Calories 9 kcal
Ingredients
- 1 ¼ kg jalapeno peppers (2 ¾ lbs)
- 1 ½ litres white vinegar (5% acidity or higher. 6 cups / 48 oz)
- 500 ml water (2 cups / 16 oz)
- 3 cloves garlic (crushed)
- Pickle Crisp (optional)
Instructions
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Wash, stem, seed the peppers.
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Slice into 2 cm (1 inch) slices or rings.
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Wash pepper slices, drain well.
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Pack into jars of desired sizes.
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Leave 2 cm (½ inch) headspace.
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In a pot, bring to a boil the vinegar, water and garlic; simmer on low for 5 minutes, then strain out and discard the garlic.
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Add a pinch of Pickle Crisp to each jar (optional).
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Divvy the vinegar mixture out amongst the jars, leaving 2 cm (½ inch) headspace for all jar sizes.
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If you are short of the vinegar mixture, top up the jars with pure vinegar.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner.
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Process jars (any of the 3 sizes) for 10 minutes; increase time as needed for your altitude.
Recipe Notes
With this quantity of jalapenos, you will want plastic or rubber gloves on, for sure. It's a lot different than just doing one or two peppers.
The Pickle Crisp is optional; it just helps to keep the pepper slices firmer.
How many seeds you leave is up to you; that's where a lot of the heat is.