Easy Pickled Jalapeños
This recipe is WAY better than those store jars of jalapeños or the ones served on nachos at movies and ballparks. I've added a few seasonings that give these pickled jalapeños just a little something extra. If you like spicy hot food like me, you'll love having a jar of these on hand in the fridge. I use them on nachos, quesadillas, sandwiches, paninis, burgers, salads, and chili. You can take an ordinary grilled cheese sandwich or burger to a whole new level simply by adding a few of these jalapeño slices.
2 lbs. jalapeños
2¼ cups vinegar (white distilled or apple cider
2¼ cups water
2 Tbsp. sugar or honey (optional)
ADD TO EACH PINT JAR:
½ tsp. salt
½ tsp. whole black pepper corns
¼ tsp. whole cumin seeds
¼ tsp. whole coriander seeds
1 bay leaf
1 whole garlic clove, peeled
Thinly slice jalapenos in 1/8" rounds, discarding stem ends.
Wash 4 pint jars & lids in hot sudsy water according to standard canning procedures. Keep jars warm until it's time to fill them.
In 2 quart pan, combine vinegar, water, & sugar (or honey); heat until just before it starts to boil. Add salt, pepper, cumin, coriander, bay leaf, garlic, (and Pickle Crisp, if using) to each jar.
Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled. For more attractive appearance, use a chopstick or your finger to position some slices vertically along sides of jar.
Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."
FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months.
FOR CANNED PICKLED PEPPERS: Process using standard USDA water process canning procedures.
--Fill water process canner or large pot with enough water to cover jars with 1" of water. Bring water to boil.
--Place hot, filled jars inside pot, return water to a boil, and process 12 minutes.
--Turn off heat, remove cover, and leave jars in water for 5 minutes.
--Remove jars and cool, undisturbed for at least 12 hours.
--Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 4-6 weeks.
--Good for at least 1 year.
--If any jars don't seal, cool and move to refrigerator where they will be good for several months.
TO ADJUST INGREDIENTS FOR DIFFERENT QUANTITIES, for each jar of pickled jalapeno slices:
--1/2 pound jalapenos
--1/2 cup plus 1 tablespoon vinegar
--1/2 cup plus 1 tablespoon water
--1-1/2 teaspoons sugar or honey (optional)
--add seasoning to jars according to the ingredient list
2 lbs. jalapeños
2¼ cups vinegar (white distilled or apple cider
2¼ cups water
2 Tbsp. sugar or honey (optional)
ADD TO EACH PINT JAR:
½ tsp. salt
½ tsp. whole black pepper corns
¼ tsp. whole cumin seeds
¼ tsp. whole coriander seeds
1 bay leaf
1 whole garlic clove, peeled
Thinly slice jalapenos in 1/8" rounds, discarding stem ends.
Wash 4 pint jars & lids in hot sudsy water according to standard canning procedures. Keep jars warm until it's time to fill them.
In 2 quart pan, combine vinegar, water, & sugar (or honey); heat until just before it starts to boil. Add salt, pepper, cumin, coriander, bay leaf, garlic, (and Pickle Crisp, if using) to each jar.
Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled. For more attractive appearance, use a chopstick or your finger to position some slices vertically along sides of jar.
Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."
FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months.
FOR CANNED PICKLED PEPPERS: Process using standard USDA water process canning procedures.
--Fill water process canner or large pot with enough water to cover jars with 1" of water. Bring water to boil.
--Place hot, filled jars inside pot, return water to a boil, and process 12 minutes.
--Turn off heat, remove cover, and leave jars in water for 5 minutes.
--Remove jars and cool, undisturbed for at least 12 hours.
--Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 4-6 weeks.
--Good for at least 1 year.
--If any jars don't seal, cool and move to refrigerator where they will be good for several months.
TO ADJUST INGREDIENTS FOR DIFFERENT QUANTITIES, for each jar of pickled jalapeno slices:
--1/2 pound jalapenos
--1/2 cup plus 1 tablespoon vinegar
--1/2 cup plus 1 tablespoon water
--1-1/2 teaspoons sugar or honey (optional)
--add seasoning to jars according to the ingredient list