Pickled Jalepenos
 
Prep time
Cook time
Total time
 
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Ingredients
  • 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)
Instructions
  1. If canning, start a water bath canner with water to heat until boiling so it's ready when you are.
  2. In the meantime, combine vinegar, water and salt in a saucepan and heat until boiling.
  3. Slice jalapenos and pack in sterilized jars up to 1" headspace.
  4. Pour hot brine over jalepenos to ½" headspace.
  5. Add lid and tighten ring to finger tight.
  6. For refrigerator pickles, let cool and store in fridge up to 1 month.
  7. For canning, submerge jars in boiling water bath for 10 minutes (8 oz jars) or 15 min (pint jars).
  8. 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.
  9. Once cooled for 24 hours, check to be sure all jars are sealed and store at room temp for 12-18+ months.
  10. Refrigerate once jars are opened for use.
Notes
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/