I started making pickled jalapenos a couple of years ago out of necessity more than anything. It was our first year with a garden and we planted a couple jalapeño plants thinking we'd get maybe a dozen peppers. Wrong. We ended up with several pounds. Hmmm. We realized pretty quickly that there was no way we could eat all of these peppers fresh and though we have a lot of friends, even they couldn't help us make a significant dent. Alas, pickling.
Pickled Garlic Jalapenos
makes 4 500mL jars
4 tablespoons pickling salt
2 lbs jalapenos
4 tablespoons minced garlic
1. Combine vinegar and salt in saucepan until boiling
1. Place jar lids (the actual top, not the twist on part) in separate saucepan to simmer and sterilize.
2. Cut and pack jalapenos into clean jars [I like to boil the jars as I'm starting to boil water for the processing]. Leave seeds and ribs if you like the kick, remove them if you don't. Top each jar of peppers with 1 tablespoon minced garlic.
3. Fill each jar with brine, leaving 1/2 inch head space. Wipe rim of each jar and place jar lid on top. Twist on top holder until finger tight.
4. Process jars in boiling water for 10 minutes, right side up. Make sure all jars are covered by at least an inch of water. Remove to towel lined counter. You should hear tops pop sealed shortly after jars start to cool.
Wait 2 weeks to eat - these babies need to marinate.
These keep 1-2 years but always use your smarts - if the jars are looking cloudy or funky, toss them.
Enjoy these beauties on chili, in tacos or burritos, on nachos, or right out of the jar. I like to give them as gifts too!
Thanks for stopping by!