Pickled Jalapenos
Pickled jalapeños made with a tested canning recipe. Five pints of shelf-stable jalapeño rings, ready in under an hour, with safety notes from a dietitian.
Equipment
- Disposable Gloves
Ingredients
- 3 lbs jalapeño peppers
- 6 cups white vinegar, 5% acidity
- 2 cups water
- 2 tablespoons pickling salt
- 1 tablespoon sugar, optional
- 4 garlic cloves, lightly crushed
- Ball® Pickle Crisp® Granules, optional for a crispier pickle, ⅛ teaspoon per jar
Instructions
- Prepare the canner and jars: Prepare a boiling water canner. Heat jars in simmering water until ready to use; do not boil. Wash lids in warm soapy water and set bands aside.
- Prep the peppers: Wearing gloves, rinse the jalapeños under cold running water and drain. Remove the stems and blossom ends. Cut the peppers into 1-inch rings and place in a large bowl.
- Make the brine: Combine the vinegar, water, salt, sugar (if using) and garlic in a large stainless steel saucepan. Bring to a boil, reduce heat to a simmer, and simmer for 5 minutes. Remove and discard the garlic.
- Fill the jars: Pack the peppers into a hot jar, leaving ½-inch headspace. Ladle the hot liquid over the peppers, leaving ½-inch headspace. Add ⅛ teaspoon Pickle Crisp to the jar if desired. Remove air bubbles, re-check headspace, and wipe the jar rim. Center the lid and apply the band fingertip tight. Place the jar in the canner. Repeat until all jars are filled.
- Process: Water must cover the jars by 1 inch. Adjust heat to medium-high, cover the canner, and bring to a rolling boil. Process pint jars 10 minutes, adjusting for altitude.
- Cool and check: Turn off the heat and let jars cool for 5 minutes, then remove from the canner. Cool 12 to 24 hours. Check the lids for a seal; reprocess any jars that didn't seal or place in the fridge to enjoy right away.
Nutrition
Serving: 0.25cupCalories: 15kcalCarbohydrates: 3gProtein: 0.3gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 367IUVitamin C: 40mgCalcium: 7mgIron: 0.1mg