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Basic Pickled Jalapeño Peppers

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"These pickled jalapeño peppers are utilitarian canning at its best. Pickling without the addition of herbs or a spice mix means that they remain a fiery blank slate, perfect for adding to salsas, taco filling, chili, or scattering atop plates of nachos. I like to put these up in either half- or quarter-pint jars, as I struggle to move through an entire pint in a timely manner, but if your household is more into consuming spicy food, feel free to use the pints. And, if jalapeño peppers aren't your bag, do know that this technique can be used for any small, hot pepper."

List of Ingredients

â—¦ 2 cups distilled white vinegar
â—¦ 2 tablespoons pickling salt
â—¦ 1 pound jalapeño peppers, sliced in half lengthwise


Recipe

Prepare a boiling water bath and five half-pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 2 cups water, and salt in a pot over high heat and bring the brine to a boil.

Meanwhile, pack the peppers into the sterilized jars. Slowly pour the hot brine over the peppers in each jar, leaving ½ inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 5 minutes. Let these pickles cure for at least one week before eating.

Makes 5 half-pint jars