Pickled Jalapenos

These easy homemade pickled jalapeños are crisp, spicy, tangy, and packed with fresh jalapeño and garlic flavor. Made with simple ingredients and preserved in a water bath, they're perfect for tacos, nachos, burgers, sandwiches, pizza, and more.

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Prep Time 15

Cook Time 0

Processing time 10

Total Time 25

Course Appetizer, Condiment, Side Dish

Cuisine Mexican, Tex-Mex

Servings half pints

Calories 5 kcal

Equipment

Ingredients

2 pounds Jalapeno peppers
6 cups White Vinegar
2 cups Water
4 cloves garlic
Pickle crisp

Instructions

Fill the water bath canner and bring to a boil.
Wash the jars, lids, and rings in hot soapy water.
In a saucepan, bring vinegar and water to a boil.
Slice the jalapenos and stuff them into the clean hot jars.
Add 1/2 clove of garlic and 1/8 tsp of pickle crisp to each jar.
Ladle the hot brine into the jars leaving 1/2 inch headspace.
Using the bubble popper, remove any trapped air and adjust headspace if necessary.
Wipe the rims of the jars with a clean paper towel.
Place the lids and tighten the rings finger tip tight.
Place the jars in the water bath, cover, and process in the boiling water for 10 minutes.
Remove the jars to a towel lined cutting board to rest for 12 hours before labeling, dating, and storing. If any jars did not seal, refrigerate and use first.

Nutrition

Serving: 0.25cupCalories: 5kcal

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