Pickled Jalapenos
1 lb jalapeno peppers, sliced with white membrane removed
PICKLING BRINE:
2 cups white vinegar
2 cups filtered water
2 tbsp pickling salt or 4 tbsp kosher salt
2 cloves garlic, whole
1 tbsp whole black peppercorns (optional)
EQUIPMENT:
4-1/2 pint jars or 2 pint jars
New lids and clean rings for jars
Clean towel
Clean, damp cloth
Canning funnel
Large Ladle
Before you start slicing peppers, clean and sterilize enough canning jars to hold your peppers. A cycle through the dishwasher is best, then place jars in a 200 degree oven to keep them hot.
Separate lids and place them into a small pot. Add enough water to cover lids. Bring to a boil, then reduce to low to keep warm throughout canning process. Have a fork or tongs to remove lids from hot water
Gather clean jar rings, a clean towel to remove jars from oven, a wide-mouthed funnel, a large ladle, and a damp cloth to wipe jar rims after filling.
Bring pickling brine to a rolling boil then reduce to simmer. This amount of pickling brine will fill two tightly packed pint jars. Adjust recipe as needed for more peppers. If you have too much brine, you can refrigerate it for a couple of weeks to use for your next batch.
Remove one jar from the oven, and pack as many pepper rings in as possible. Place funnel in jar and ladle enough pickling juice in to cover rings up to 1/4" from the jar rim. Use a wooden chopstick or spoon handle to remove bubbles ensuring all rings are covered.
Wipe jar rim, remove lid from hot water, place on jar and add ring, tightening gently. Invert the jar for a minute or two, then flip upright.
Continue this process until all peppers are packing into jars.
Leave jars undisturbed on a towel or wooden cutting board until they seal. You will hear a popping sound as each jar seals. After 8-10 hours, inspect jar lids to ensure they are inverted in the center indicating a seal. Place any that have not sealed into the refrigerator and store them there until they are consumed. Use to top fajitas, chili beans, nachos, hamburgers or other sandwiches.
For maximum flavor wait at least 2 weeks to start enjoying these pepper rings.
Jars that have sealed can be stored in a cool, dark pantry for up to two years.
NOTE: This is an heirloom recipe that I have used for years without any issues. However, current guidelines recommend processing in a boiling water bath. If you are uncomfortable with the heirloom process, please follow these instructions for waterbath canning.
