Spicy and Crunchy: A Guide to Canning Pickled Jalapeños
Pickled jalapeños are a staple in many kitchens, adding a fiery kick to tacos, sandwiches, and even cocktails. The process of canning your own pickled jalapeños is surprisingly simple and allows you to control the level of spice and the ingredients used. Here's a guide to get you started:
What You'll Need:
Ingredients:
- 1 pound fresh jalapeños
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup salt
- 1/4 cup sugar
- 2-3 cloves garlic, peeled
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Equipment:
- Large pot for boiling water
- Canning jars (pint or quart size)
- Jar lids and rings
- Canning funnel
- Tongs
- Measuring cups and spoons
- A small saucepan
Instructions:
1. Prepare the Jalapeños:
- Clean and Slice: Wash the jalapeños and remove the stems. You can leave them whole, slice them into rings, or chop them into smaller pieces.
- Blanch: Bring a large pot of water to a boil. Carefully add the jalapeños to the boiling water for 30-60 seconds. This helps to soften them and reduce bitterness.
- Drain and Cool: Drain the jalapeños and rinse them with cold water. Let them cool completely.
2. Prepare the Brine:
- In a small saucepan, combine the vinegar, water, salt, sugar, garlic cloves, peppercorns, mustard seeds, and bay leaf.
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt have dissolved.
- Reduce heat to low and simmer for 5 minutes.
3. Can the Pickled Jalapeños:
- Pack the Jars: Pack the jalapeños into clean, sterilized canning jars. Leave a 1/2 inch headspace at the top of each jar.
- Pour the Brine: Carefully pour the hot brine over the jalapeños, leaving a 1/2 inch headspace.
- Remove Air Bubbles: Use a clean spoon or chopstick to remove any air bubbles trapped in the jars. Wipe the rim of the jar clean.
- Seal the Jars: Place the lids and rings on the jars, tightening them until they are snug but not overly tight.
4. Process the Jars:
- Boil Water Bath: Place a rack in the bottom of a large pot and fill it with enough water to cover the jars by at least 1 inch. Bring the water to a boil.
- Can the Jars: Carefully place the filled jars in the boiling water bath. Make sure the water covers the jars by at least 1 inch.
- Process: Process the jars according to the size of your jars. For pint jars, process for 10 minutes. For quart jars, process for 15 minutes.
- Remove and Cool: Remove the jars from the boiling water bath and place them on a towel-lined surface to cool completely.
5. Store and Enjoy:
- Once the jars are completely cool, you should hear a popping sound indicating that the lids have sealed properly.
- Store the jars in a cool, dark place for up to 1 year.
Tips for Success:
- Wear gloves when handling jalapeños, especially if you have sensitive skin.
- Adjust the amount of sugar or salt to taste.
- Experiment with different spices and herbs, like coriander, cumin, or dill.
- You can also add sliced onions, carrots, or other vegetables to the jars.
Enjoy the satisfying crunch and spicy kick of your homemade pickled jalapeños!
