We’ve definitely gotten a bumper crop of jalapenos this year!! My favorite thing to do with jalapenos is can them in pickling liquid to use on nachos. So here is how to create pickled jalapenos in your own kitchen and preserve them for winter. I use water bath canning to make my delicious pickled jalapenos that we give as gifts at the holidays and devour on nachos throughout the year.
Pickled Jalapenos
Jalapenos, sliced
Whole garlic cloves, smashed (optional)
8 cups water
8 cups vinegar
1 cup good quality salt
1. Slice jalapenos and stuff into pint-sized canning jars. Place one garlic clove in each jar.
2. Mix water, vinegar, and salt. Bring to a boil.
3. Laddle hot brine mixture into jars leaving 1/2 inch headspace.
4. Wipe the rim and threads of jars and attached canning lids. Place in a water bath canner, ensure jars are covered by at least 2 inches of water.
5. Process for 10 minutes or according to your elevation. (Please check with your state extension service for appropriate processing times. These are given as recommendations only. )
Products used in this video:
Presto Pressure Canner: https://amzn.to/36m1wGK (the price on these is pretty high right now, sorry 😔)
Complete Canning Equipment Set: https://amzn.to/349gU6x
Jar Lifters: https://amzn.to/3jitdDU
Canning Funnel: https://amzn.to/33g0MAQ
2 Inch Printable Labels for Canning Jars: https://amzn.to/3cIdn2V
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***DISCLAIMER! I am not sponsored by any brands listed. These are products I love & use in my own life. I do, however, get a small cut if purchased through the links I provided, but it is at no additional cost to you. I would not share links for products I have not used and loved!!
