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Crisp Pickled Jalapenos Recipe

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This recipe for Crisp Pickled Jalapenos is from Made With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Equipment
Water Bath Canner
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
Directions:
Directions:
Prepare the peppers and the canner. Prepare the jalapenos by washing, removing the stems, and slicing into 1/8 inch thick rings. (Be sure to wear plastic gloves while handling raw peppers). Fill a waterbath canner 3/4 full and set on the stove to boil. Heat clean jars in the oven, dishwasher, or in hot water. Put rings and lids in a small pan of water to simmer.
Make the brine. Combine vinegar, water, pickling salt, and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer for five minutes.
Assemble 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 the hot brining liquid on top, still leaving 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 that they are fingertip-tight.
Process. Process in boiling water for ten minutes with the lid on, being sure to start counting processing time when the water has returned to a full rolling boil. Remove from the canner and allow to rest, undisturbed, until sealed. Store in a cool place for up to one year.
Number Of Servings:
Number Of Servings:
8 pints
Personal Notes:
Personal Notes:
Notes
Wear gloves while prepping the peppers to protect your skin from the hot oils.


How to can pickled jalapeno slices so that they stay crisp and delicious.

For my Cherry hots

1/2 tsp salt
1/2 tsp sugar
1/8 tsp pickle crisp

whole peppers

 

 

 

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