Best Homemade Pickled Jalapenos
Best Homemade Pickled Jalapenos recipe
Yield
80 servingsPrep
30 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
jalapeño pepper
|
|
| 5 | cups |
vinegar
|
|
| 1 | cup |
water
|
|
| 4 | teaspoons |
pickling salt
|
*
|
| 2 | tablespoons |
sugar
|
|
| 2 | cloves |
garlic
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
jalapeño pepper
|
|
| 1.2 | l |
vinegar
|
|
| 237 | ml |
water
|
|
| 2E+1 | ml |
pickling salt
|
*
|
| 3E+1 | ml |
sugar
|
|
| 2 | cloves |
garlic
|
|
Directions
Wash peppers. If small peppers are left whole, slash 2 to 5 slits in each. Quarter large peppers. Blanch in boiling water. Flatten small peppers. Fill half-pint or pint jars leaving ½ inch headspace.
Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Pour hot pickling solution over peppers leaving ½ inch headspace. Adjust lids.
Use conventional boiling water canner processing. Process for 10 minutes at below 1000 feet, 15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet.
