A couple of weeks ago, I hung out with a lovely lady and canned pickles. She also sent a bunch of jalapenos home with me so I decided to pickle peppers, not realizing how simple it would be!
Canning and pickling are two different things so make sure you know which one you want to do. Because we planned on eating the peppers right away, we went with pickling.
This recipe is super duper easy and our jalapenos came out great. You simply boil, sit, and ‘jar’ them. I don’t have any extra tips this time around but if you have any questions, ask away and I’ll try to answer the best I can. Enjoy y’all! Oh! And be sure to check out my pickled eggs recipe too. My husband loves those things!
- 15 whole large Jalapenos
- 2 cloves Fresh Garlic, smashed and peeled
- 1 cup Filtered water
- 1 cup White Distilled Vinegar
- 4 tablespoons Sugar
- 2 tablespoons Kosher Salt
- You can trim the jalapenos and slice if you want to but we kept ours whole. In a medium sauce pan- combine the garlic, water, vinegar, sugar, and salt. Heat to a boil until sugar is dissolved.
- Once it's at a boil, add your jalapenos, keeping them submerged under the water. Remove the pot off the burner and let them sit for about 15 minutes.
- Transfer jalapenos to a clean jar (preferably sterilized) using tongs. Using a measuring cup or ladle, pour the pickling liquid into jars.
- You can let them cool to room temperature before tightening on lid but I went ahead and put mine on right away. Pop them in the fridge once they've cooled down a bit.
- Keep in mind, these are pickled, not canned. That means you need to treat them as an open jar of jalapenos. They'll last a long time if you keep them refrigerated and airtight.