Super Simple Canned Pickled Jalapeno Slices

We love adding a bit of spice in the form of pickled jalapeno slices to many things.  Pizza, nachos, a sandwich, a burger, and southwest rice are just a few of the things that this handy condiment adds a little extra deliciousness to.

We used to buy jars of these at the grocery store regularly.  And then we found out how easy they are to make, so we now stock the homegrown & home canned version.  This is a simple recipe that doesn't heat the kitchen up too much as the brine only needs to come to a boil and then the water bath processing takes a quick 5 minutes.  A relief on a hot and humid day.

If you are sensitive to hot peppers, consider wearing gloves when slicing them.  

Canned Pickled Jalapeno Slices

Makes: 3 pints

2 cups distilled white vinegar

2 cups water

2 Tablespoons pickling salt

1 pound jalapeno peppers, sliced into rings (no need to remove the seeds or interior membranes, discard the stems)

Prepare a boiling water bath and sterilize 3 pint jars and their lids according to water bath canning standards.  

Combine the vinegar, water, and salt (the brine) in a pot over high heat and bring to a boil.

Meanwhile, pack the pepper rings into sterilized jars.  Slowly pour the hot brine over each jar, leaving 1/2-inch headspace.  Using a plastic knife or wooden chopstick, run along the inside of the jar a few times to pop any air bubbles that may be trapped.  Check the headspace again and add more brine if necessary.  Using a damp paper towel, wipe the rims of the jars and apply the lids and rings.

Process in a boiling water bath for 5 minutes.

Let jalapeno slices cure at least 1 week prior to using.

Super Simple Canned Pickled Jalapeno Sliceswas originally posted by My Favorite Chicken Blogs(benjamingardening)