Easy Canned Jalapeño Pickle
Ingredients
  • 2 1/2lbs fresh jalapeno peppers
  • 6 cups 5 % white vinegar
  • 2 cups Water
  • 3 large cloves of fresh garlicpeeled and cut in half
  • 2tbsp pickling salt
  • 1/2tsp pickling spice per pint jar
Instructions
  1. A basic brine is made by adding vinegar, garlic, water, and kosher or pickling salt. While the brine is heating up slice the peppers wearing a latex glove.
  2. Fill the jars with the peppers and one teaspoon of pickling spices per pint jar, add hot brine up to ½ inch. Wipe the rim clean and seal with clean metal lids and rims,not too tightly.
  3. Process for 10 minutes once the water boils. Let the cans sit in the water for five minutes before removing the jars from the water bath.
  4. Place on a clean towel on the counter undisturbed for 12-24 hours to cool. The vacuum seal is created during the cooling process.
  5. Check the seals before storing and date and label your canned jalapeño pickles.