Warning: Anytime you are cutting jalapeños or any hot pepper please wear gloves. (Especially if you wear contact lenses.) They are .97¢ at walmart in the pharmacy section for 8 vinyl gloves. I store them IN my canner because the kids never look there. Seriously though, unless you want the fiery gates of hell to bare its wrath in your eyeballs then wear gloves.
Ingredients and Tools Needed:
- Water Bath Canner (WBC)
- Canning tools
- 3 large bowls, one for trash, one for sliced peppers and one to hold the washed peppers.
- 4-5 pint size jars
- 4 pounds of jalapenos
- 6 cups Distilled White Vinegar
- 2 cups of water
- 2 teaspoons of sugar, 10 lb bag organic link here
Add ingredients below to each hot sterile jar before adding peppers and brine:
- 1/2 teaspoon pickling/canning salt
- 1/4 teaspoon coriander seed, USDA Organic link here
- 1/4 teaspoon cumin seeds, organic link here
- 1/2 teaspoon black peppercorn, organic link here
- 1 bay leaf per jar
- 1 clove of garlic per jar or 1/4 teaspoon minced garlic, which ever you prefer
- Prepare your jars for processing by washing them in the dishwasher and leaving them on the heated dry cycle while you work. If you do not have a dishwasher then please wash them by hand and follow normal water bath procedure. Keep jars warm until its time to use them.
- Prepare your work station and put on your gloves. Slice your freshly washed jalapeños about 1/8 of an inch and then toss the stems in the trash bowl.
- In a sauce pan add your vinegar, water and sugar. Heat on medium high until it just starts to boil.
- While your brine is heating up, place your jars next to the stove and add your pickling salt, bay leaf, garlic clove, coriander, cumin and black peppercorns to each jar.
- Pack the sliced jalapeños into the jars as tightly as you can get them without crushing them, leaving about an inch head space at the top.
- Using your canning funnel and canning ladle, start pouring the brine slowly into each jar until there is 1/2 inch head space left.
- Now here is the fun part. Tap your jar gently on the counter/towel until you see all the bubbles float up to the top. I use a spoon and push the peppers down gently as I do this, but it’s not necessary. For some reason air seems to hide well in-between the peppers. You can do this with a wood chop stick or skewer as well. Which ever floats your boat. 🙂
- Once the air is removed, use a paper towel dipped in vinegar and wipe the rims clean.
- Place lids and rings on snugly and put jars in the WBC. Process for 12 minutes AFTER the water returns to a boil. After 5 minutes remove jars and place on a towel. Allow to set undisturbed for 24 hours. You can eat them right away, but it is better to let them cure for 4-6 weeks before opening.
- For any jars that may not seal, store in the refrigerator and eat them first. Sealed jars have a shelf life of one year.
I hope you have fun canning and if you have any comments or questions please feel free to leave them in the comment box below.