Pickled Jalapeno Peppers
Ingredients
2 lbs. jalapenos
2-1/4 cups vinegar (white distilled, apple cider, or a combination of the two)
2-1/4 cups water
2 tablespoons sugar or honey (optional)
ADD TO EACH PINT JAR:
1/2 teaspoon kosher salt
1/2 teaspoon whole black pepper corns
1/4 teaspoon whole cumin seeds
1/4 teaspoon whole coriander seeds
1 bay leaf
1 whole garlic clove, peeled
1/8 teaspoon Pickle Crisp granules (optional)
Directions
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
