Jalapeños - Time to start canning!

The peppers are doing great this year, and it is time to start making some pickled Jalapeños to keep us this winter.

Scorpio Rising wrote:Must post recipe!!!  Love Jalapeño pppers!

My recipe is really, really simple, SR!

2 qt Sliced Jalapeno Peppers
3 Cups White Vinegar
3 Cups Water 
1 1/2 Tsp Non-Iodized Salt
5 Cloves Garlic, Minced
1 Tbsp Black Peppercorns

Sterilize pint jars & lids.

Place Vinegar, Water, Salt, Garlic, and Peppercorns in glass or other non-metal pot, and heat over high heat until a rolling boil starts. Add Peppers, and lightly stir until liquid again begins to boil. As soon as peppers reach rolling boil, turn off burner, and use slotted spoon to place peppers, garlic, and peppercorns in jars, and then use ladle to completely cover peppers with water/vinegar liquid. Wipe jar rims, and seal jars with lid & band. Tighten lid on jar and process in hot water bath. After removing from hot water bath, allow jars to cool and seal.  (Note: Always ensure there is an equal amount of vinegar to water, or more vinegar than water, but never less vinegar than water!)

You'll love them, Sanderson!  We make poppers in the air fryer, so the only calories are the cream cheese filling & the bacon wrapping....  

sanderson wrote:I'm curious how you eat the pickled jalapenos.  Do you substitute them for pickles on hamburgers and sandwiches?

I don't use them as substitutes, but in addition to.  The Cowboy Candy pickled Jalapenos I eat right out of the jar, just like the candy they are!  The pickled Jalapenos I place on hamburgers, grilled cheese sandwiches, etc., and I dice them up to use in scrambled eggs, chip dip, etc.

You are doing better than me in getting some of those poppers in the freezer - mine never seem to make it there!