We love fresh jalapeños and wait every year for those fat little green peppers to appear in the garden. Quickly summer is over and I am back to buying store-bought jar pickled jalapeños.
Well if you know anything about me and the way we live, that just doesn’t work. First I am spending money buying something I can make, second I don’t know what goes in those jars. Sure they list stuff, half the time a person wouldn’t know what most of the ingredients are.
This year we are canning our own pickles jalapeños to be used in making cheese, flat breads, soups, all my Mexican dishes and who knows what else.
First sterilize your jars, lids and seals. If you have a dishwasher run them through the hottest cycle setting.
2 quarts jalapeno peppers
3 cups white vinegar
3 cups water
1/2 teaspoon pickling spice for each jar
1 clove garlic for each jar peeled but left whole. (used 1/2 teaspoon dried garlic)
Wearing gloves clean out the seeds from the peppers after cutting off the tops. Slice pepper into rings (can leave whole after cleaning).
Place jalapeños into sterilized jars leaving 1/2 inch space at the top.
Combine water and vinegar. Heat to simmer. Don’t boil.
Pour vinegar and water into jars so jalapeños are covered.
Add pickling spice and garlic to jar.
Using a knife run it along the side to release any air bubbles.
Wipe rim of jars.
Add lids and rings.
Process in a water bath. Pints 10 minutes. ENJOY!