Pickled Jalapeños [I Am In LOVE!]

I can't get enough HOT HOT HOT these days. Spicy is the spice of life, and I am embracing it fully. Lucky for me, my canners are pretty supportive of my spicy ways, and readily agreed when I told them we should pickle jalapeños. Well, actually, I should say that I asked because last year my husband mentioned that he would love to have pickled jalapeños. Since I have a great memory, I stored that away for pepper season this year! We also decided to make some hot sauce that day (more on that in a future post!)

Both of these things were fairly easy and with my canners by my side, wholly enjoyable.

After pickling jalapeños, I have to say, I fell in love. There is just nothing better than NOT having to buy them in the store. I will be putting these suckers on everything from tacos to nachos to eggs and so much more.

The great thing about pickling and canning peppers (or making hot sauces, etc.) is that the season for these beauties goes through November. Aren't we lucky?! MORE PEPPERS PLEASE!!!!!

The idea is pretty basic. 
Wash them.... 

Then slice them. 
You don't even have to get rid of the seeds! 

Add all your briny goodness, bring to a boil and then CAN CAN CAN! 

Pickled Jalapeños 

Time: 1 hour | Makes about 12 half pints or 6 pints | Difficulty: Pretty Easy! 

You Will Need:

12 cups jalapeños, slice (leave the seeds)
15 cloves garlic (left whole)
5 cups white vinegar
5 cups water
1 cup sugar
8 tablespoons kosher salt

Cans, lids and bands and a canner.


In a big old pot, (we like to use a stock pot), combine all the ingredients. Stir well.

Bring to a boil and allow to boil for 10 minutes.

Ladle into cans.

Process in water bath canner for 10 minutes.

Enjoy on nachos, sandwiches, salads, and pizzas!!!!!

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