“Homemade Pickled Jalapeno Slices”

Summer is winding down and the end of the growing season along with it. I find the Summer is just to short and all the good fresh vegetables we love come to an end. While this is true, have you ever tried your hand at Homemade Pickled Jalapeno Slices? If you haven’t, why not? If I provided you with a simple easy recipe to pickle yours from your own garden, would that help? What if I told you, you only need 15 jalapenos for this recipe. Trust me, this recipe could not be any easier or simpler to do in your kitchen. I promise to make you a pro in the realms of home canning jalapeno slices and a way to enjoy fresh foods year around.

Homemade Pickled Jalapeno Slices

A spicy classic favorite sitting upon a big plate of nachos, it’s football season. For crying out loud, who makes football food without jalapenos being in the picture? Whether on sandwiches, in dips, or on nachos, nothing tastes like fresh home preserved food. Six months from now you’ll still be eating your homemade peppers from your pantry while store-bought ones stay on grocery store shelves. Better still, you’ll thank me later!

Homemade Pickled Jalapeno Slices

Start by purchasing jars and equipment needed for home canning like 2 stock pots. I recommend an 8-quart and 16-quart size. One will be used for cooking in and the other for your water bath. This is all I use these pots for and nothing else. When not in use I cover until next time. You do not want to contaminate food being preserved and risk spoilage.

Other items needed are a jar lifter, tongs, ladle, knife, and clean towels. Lids and ring jars must be boiled and kept warm before use. Jars must be washed and dried before us. No need for hot jars in this recipe, just clean ones. I also use Ball or Kerr brand 1/2-pint size jars for easy storage and less waste. If you like to use pint jars, be my guest. You will need to process peppers in a water bath for 30 minutes instead of 15 minutes. You are now ready to proceed.

Homemade Pickled Jalapeno Slices

Cut stem end from pepper and cut into desired slices. Fill jars within a 1/2-inch from top of jar and set aside. This would be a great time to start your water bath. Make pickling liquid as in directions and ladle liquid in each jar to 1/2-inch form top. Use a flatware knife inside jar to release any air bubbles and add more liquid if needed. Dry lids and screw on jars but not overly tight.

Place jars in water bath and process 30 minutes, lowering heat yet continuing to boil. Remove jars to cooling rack to cool and seal.Let rest 24 hours and check seals. If some jars do not seal, refrigerate as they will keep for several weeks. Wipe other jars clean and store in cool, dry, dark place. Rings can be removed as well if you like and apply date when jalapenos were canned. I like to remember when they were made like my Mom did. Follow this recipe to the letter for optimal success.

Homemade Pickled Jalapeno Slices

It’s such a great feeling to make something homemade. Share your home preserved jalapeno slices with friends and family. Everyone loves something homemade and what a treat it is. Jars made strictly for gift giving are available and are great tied with a little ribbon and a recipe. Now get busy, be creative but especially relevant, enjoy your Homemade Pickled Jalapeno Slices. You’ll be glad you did.

Homemade Pickled Jalapeno Slices

 

Homemade Pickled Jalapeno Slices

15 large jalapenos, discard stems, sliced in to 1/4-inch rings

3 garlic cloves, peeled and smashed

2 1/2 cups white vinegar

2 1/2 cups water

4 T. granulated sugar

2 T. kosher salt

1 /16 t. Ball Pickle Crisp for each jar

7 – 1/2-pint wide-mouth jars with lids, washed and dried

 

In a medium saucepan, combine garlic, vinegar, water, sugar, and salt. Heat to boiling and stir to dissolve sugar and salt. Reduce heat to simmer liquid for 5 minutes. Discard garlic and keep warm while filling jars with peppers.

Prepare hot water bath by filling 16-quart stockpot with water. Place a round cake rack in bottom. You can also purchase a canning rack for a large pot. Ensure jars will be covered with 1 to 2-inches of water once jars are inserted. Do not place jars in canner or pot without a rack or your jars will crack. Bring water to boil.

Fill prepared jars with pepper slices, leaving 1/2-inch head space. Add pickle crisp to each jar for crispness.

Ladle pickling liquid to each jar, leaving 1/2-inch head space. Remove any air bubbles by inserting a knife around inside jar. Add more liquid if necessary.

Wipe off rim of jars and place lids on jars tightly but do not over tighten.

Using a jar lifter, place jars in water bath and bring water back to boil. Process jars for 10 minutes.

Remove jars to cooling rack and leave jars undisturbed for 24 hours. Test jars for seal. If there is any give in the lid or you are able to seal jars yourself, immediately store in refrigerator as peppers will keep for several weeks.

Clean off and store sealed jars in a cool, dry, dark place for at least 6 months to 1 year.

Note: I use wide mouth jars because of ease of filling. Small mouth jars are better for canning sauce, jams and jellies, relishes, and salsas.

Keep jars and rings for future use. Lids can be purchased separately.