We’re big fans of Mexican food around here. While I don’t usually go for too much spice myself, I try to keep a can or two of pickled Jalapenos around so my husband can spice up whatever “bland Americanized Mexican” food I try to feed him. That’s a direct quote.
In the past I’ve just bought them at the store and kept a few cans on hand. But when our jalapeno plant made a heroic push to put on a big crop right near the end of the garden season, I figured I’d give pickled Jalapenos a try. Now, I can’t speak from experience since I don’t like the spicy stuff, but my husband and his buddies love them.
I used the small 4oz jelly jars because it’s closest to the size we use at one meal. I don’t like to have opened jars of stuff in the refrigerator because we inevitably “lose” it in there and it ends up going to waste.
If you have a friend or relative who is a spice lover, these make nice gifts too. In fact we just gave out a bunch for Christmas.
You will need
- 10 or so medium-sized Jalapeno peppers, sliced, with or without seeds
- 1 carrot, sliced
- 1/2 medium onion, coarsely chopped
- 1 T pickling spice
- 2 C distilled white vinegar, 5% acidity
- 2/3 C sugar
This is not a tested recipe from a book. I’ve simply borrowed the brine recipe and processing time from my favorite cucumber pickle recipe. I was a little paranoid about trying it at first, because as home canners we are always warned about the dangers of untested recipes. However, I did a lot of looking around and it seems you truly can pickle anything, and for many recipes canning is optional. In fact a manual put out by the OSU extension office gives advice for how to use an untested recipe on page 7. I choose to can mine because I’m a paranoid mom-type.
Begin by gathering and setting up your canning supplies. Sterilize your jars by scalding them and then hold them hot until you are ready to fill them. This recipe will yield around nine of the four-ounce jars. Simmer your lids. Fill your canner and start it heating. The prep on these only takes a few minutes, so you’ll want your canner nearly ready to boil.
Add your vinegar sugar and pickling spice to a large sauce pan and start heating. While it heats you can chop your vegetables and mix them all together. When your brine boils, add the vegetables and let them boil for just a minute or so.
Spoon the vegetables into your hot sterilized jars and cover with boiling brine, leaving 1/4 inch head space.
Run a chopstick (or any clean utensil that won’t scratch the glass) around inside the jars to release any air bubbles.
Wipe the rims of the jars and add previously simmered lids. Screw on the ring to fingertip tight.
Place the jars in your canner, and process for 10 minutes at a full rolling boil. Check your canning manual for the correct processing time depending on your elevation and the size of jars you choose.
At the end of the processing time, remove the jars from the canner, and put them in a draft-free place to cool.
After they’ve completely cooled you can check the seal by pressing down the middle of the lid. If it doesn’t flex it’s sealed. If it flexes, either put the jar in the fridge to eat soon, or reprocess it with a new lid.
These can also be made refrigerator style, in which case you don’t need to water bath them, just put them into the fridge and wait about a week to start eating them.
I’ve linked this recipe up at No Ordinary Blog Hop, stop by for more fun ideas!
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