Pickled Jalepenos
Author: Kari - CookingUpClean
- 3 cups vinegar
- 3 cups hard water
- 6 tablespoons pickling or kosher salt
- a whole bunch of jalepenos or other hot peppers
- pinch of alum or calcium chloride for crispness if canning (optional)
- If canning, start a water bath canner with water to heat until boiling so it's ready when you are.
- In the meantime, combine vinegar, water and salt in a saucepan and heat until boiling.
- Slice jalapenos and pack in sterilized jars up to 1" headspace.
- Pour hot brine over jalepenos to ½" headspace.
- Add lid and tighten ring to finger tight.
- For refrigerator pickles, let cool and store in fridge up to 1 month.
- For canning, submerge jars in boiling water bath for 10 minutes (8 oz jars) or 15 min (pint jars).
- Remove from canner with a canning tongs when processing time is complete and set on a towel on your counter to cool with space between jars.
- Once cooled for 24 hours, check to be sure all jars are sealed and store at room temp for 12-18+ months.
- Refrigerate once jars are opened for use.
brine recipe can be cut in ⅓ for smaller batches (1 cup vinegar, 1 cup water and 2 T salt).
Recipe by at https://www.cookingupclean.com/pickled-jalepenos-2/
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