Description
Learn how to can jalapeno peppers to preserve their spicy flavor and enjoy them year-round.
Ingredients
- Fresh jalapeno peppers – 2 pounds
- White vinegar – 2 cups
- Water – 1 cup
- Salt – 1 tablespoon
- Garlic cloves – 4, peeled
- Sugar – 1 tablespoon (optional)
Instructions
- Wash the jalapeno peppers thoroughly and slice them into rings.
- In a large pot, combine the vinegar, water, salt, and sugar (if using) and bring to a boil.
- Add the sliced jalapenos and garlic cloves to the boiling mixture and simmer for 5 minutes.
- Prepare your canning jars by sterilizing them in boiling water.
- Pack the jalapeno slices and garlic into the sterilized jars, leaving about 1/2 inch of headspace.
- Pour the hot pickling liquid over the jalapenos, ensuring they are fully submerged.
- Seal the jars with lids and process them in a boiling water bath for 10-15 minutes.
- Remove the jars and let them cool completely before storing them in a cool, dark place.
Notes
- Use gloves when handling jalapenos to avoid skin irritation.
- Adjust the amount of salt and sugar according to your taste preference.
- Allow the canned jalapenos to sit for at least 2 weeks for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Preserving
- Method: Canning
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: canning jalapeno peppers, pickled jalapenos, preserving jalapenos