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Home-Style Pickled Jalapeños

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"These long pickled-pepper strips are the perfect fit for tacos, nachos, or any favorite sandwich that needs spicing up."

List of Ingredients

â—¦ 3 ½ pounds jalapeño peppers, seeded and quartered
â—¦ 1 cup thinly sliced white onion
â—¦ 2 large carrots, thinly sliced
â—¦ 2 ½ cups white vinegar (5% acidity)
â—¦ 2 ½ cups water
â—¦ 2 tablespoons Ball® Salt for Pickling & Preserving
â—¦ 1 tablespoon sugar
â—¦ 6 cloves garlic, crushed
â—¦ Ball® Pickle Crisp (optional)


Recipe

Put on gloves, and cut peppers in half lengthwise; remove seeds. Cut halves in half lengthwise to create long strips. Place jalapeño strips in a large bowl. Add onion and carrot; toss well.

Combine vinegar and next three ingredients in a large stainless steel or enameled saucepan. Bring to a boil.

Place 1 crushed garlic clove in a hot jar, and pack jar tightly with vegetable mixture, leaving ½ inch headspace. Add â…› teaspoon Ball® Pickle Crisp to jar, if desired. Ladle hot pickling liquid over vegetables, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about six (1-pint) jars