Description
A recipe for preserving garden jalapenos in a sweet and spicy brine using a water bath canning method.
Ingredients
Scale
- 2 cups fresh jalapeno peppers, thinly sliced
- 1 1/2 cups white granulated sugar
- 1 cup white vinegar (5% acidity)
- 1/2 cup water
- 1 teaspoon pickling salt
Instructions
- Wash and thinly slice the jalapeno peppers. Remove seeds if you prefer less heat.
- In a medium non-reactive saucepan, combine the sugar, vinegar, water, and pickling salt.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Add the sliced jalapenos to the boiling syrup. Reduce heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally, until the peppers become translucent.
- While the peppers simmer, prepare your canning jars. Sterilize pint or half-pint jars, lids, and bands according to standard canning procedures. Keep jars hot.
- Carefully pack the hot jalapenos into the hot jars, leaving 1/2 inch headspace.
- Ladle the hot syrup over the peppers, maintaining the 1/2 inch headspace. Remove air bubbles using a non-metallic utensil.
- Wipe the jar rims clean with a damp cloth. Center the lids and screw bands on until fingertip tight.
- Process the filled jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary.
- Remove jars and let them cool undisturbed on a towel-lined counter for 12 to 24 hours. Check seals. Store sealed jars in a cool, dark place.
Notes
- For safe canning, the vinegar used must have 5% acidity.
- These peppers are excellent served on burgers, tacos, or charcuterie boards.
- Adjust the simmering time to achieve your desired pepper tenderness.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8
- Sodium: 65
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 0
- Cholesterol: 0