Pickled Jalapenos
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Filtered Water2 tbsps
Salt (pickling)2 cloves
Garlic (optional)1 tbsp
Honey450 g
Jalapeno PeppersDirections:
1
Special equipment: Canner Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well
2
Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer
3
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water
4
In a small saucepan, keep some water warm but not boiling; place the lids in the water
5
Have an additional kettle of water on to boil
6
Prepare the brine
7
Add vinegar, water, salt and garlic and peppercorns or honey (if using), to a medium saucepan and place over medium heat
8
Bring to a boil, and reduce heat to keep at a simmer
9
Prepare the jalapenos
10
Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings
11
Add the rings to the brine and bring back to the boil
12
Fill and close the jars
13
Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner
14
Set next to the jalapenos in the saucepan
15
Turn the heat under the canner to high
16
Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2 inch of headspace at the top
17
Run a clean chopstick around the inside of the jar to dislodge any trapped air
18
Wipe the rims of the jars with a damp paper towel
19
Place the lids on, and screw on the rings until just finger-tight
20
Seal the jars
21
Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical
22
When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered
23
Bring the water to a full rolling boil, and process for 5 minutes
24
Remove and cool
25
Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical
26
Do not set hot jars directly onto cool counter surfaces
27
Leave to cool, undisturbed, for at least 12 hours
28
If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately
29
Label and store
30
Add a label to the lid or side of your jar, noting the date it was canned
31
Remove the rings and store jars in a cool, dark place for up to one year
32
Refrigerate after opening
33
Properly-handled sterilized equipment will keep canned foods in good condition for years
34
Sterilizing jars is the first step of preserving foods