A Spicy Delight: Canning Pickled Jalapeños at Home
Pickled jalapeños are a staple in many kitchens, adding a delicious kick to tacos, sandwiches, and even cocktails. Making your own pickled jalapeños is surprisingly easy and allows you to control the heat level and spice.
This recipe ensures perfectly crisp jalapeños with a vibrant flavor that's sure to please.
Ingredients:
- 1 pound jalapeño peppers, washed and trimmed
- 1 cup white vinegar
- 1 cup water
- 1/4 cup kosher salt
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Equipment:
- Large pot for boiling
- Jar(s) with lids and rings (sterilized)
- Tongs
- Measuring cups and spoons
- Wooden spoon
Instructions:
1. Prepare the Peppers:
- Wear gloves when handling the jalapeños to avoid getting the spice on your skin.
- Slice the jalapeños into your desired thickness. For milder peppers, remove the seeds and membranes. Leave them in for a more fiery kick.
2. Prepare the Brine:
- In a large pot, combine the vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes (if using).
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
3. Pack the Jars:
- Carefully pack the sliced jalapeños into the sterilized jars, leaving about 1/2 inch of headspace at the top.
4. Pour the Brine:
- Carefully pour the boiling brine over the jalapeños, ensuring the peppers are fully submerged.
- Use a wooden spoon to release any air bubbles trapped in the jars.
5. Seal and Process:
- Wipe the rims of the jars clean with a damp cloth.
- Place the lids and rings on the jars, tightening them securely but not overly tight.
- Process the jars in a boiling water bath for 10 minutes.
6. Cool and Store:
- Remove the jars from the boiling water bath and let them cool completely at room temperature.
- Once cool, gently press on the lids to check for a seal. You should hear a popping sound, indicating a proper seal.
- Store your pickled jalapeños in a cool, dark place for up to a year.
Tips for Success:
- Sterilize your jars and lids: Boiling them in water for 10 minutes will kill any bacteria and ensure safe storage.
- Use high-quality ingredients: Fresh jalapeños and good vinegar will result in the best flavor.
- Adjust the spice level: For milder jalapeños, remove the seeds and membranes. Add more red pepper flakes for extra heat.
- Enjoy! Once the jalapeños are cool, they're ready to enjoy! They can be eaten straight from the jar or used to add flavor to your favorite dishes.
With a little time and effort, you can have a jar of homemade pickled jalapeños to enjoy for months to come.
