Pickled Jalapeno Pepper Slices

Chef's notes#

Credit to The Yummy Life. Go show them love below: https://www.theyummylife.com/Pickled_Jalapeno_Peppers

Details#

• ⏲️ Prep time: 1 hour
• 🍳 Cook time: 20 mins
• 🍽️ Servings: 4 mason jars (pint)

Ingredients#

• 2 lbs. jalapenos
• 2-1/4 cups vinegar (white distilled, apple cider, or a combination of the two)
• 2-1/4 cups water
• 2 tablespoons sugar or honey (optional)
• ADD TO EACH PINT JAR
• 1/2 teaspoon kosher salt
• 1/2 teaspoon whole black pepper corns
• 1/4 teaspoon whole cumin seeds
• 1/4 teaspoon whole coriander seeds
• 1 bay leaf
• 1 whole garlic clove, peeled
• 1/8 teaspoon Pickle Crisp granules (optional)

Directions#

1. Slice 1/2 pound jalapenos into 1/8" rounds, discarding stem ends.
2. Prepare the jars: Wash 4 pint jars and lids in hot sudsy water, then keep them warm.
3. Prepare the pickling liquid: Combine 1/2 cup plus 1 tablespoon vinegar, 1/2 cup plus 1 tablespoon water, and 1-1/2 teaspoons sugar or honey (optional) in a 2 quart pan, heating until just before boiling.
4. Fill the jars: Add jalapeno slices to each jar, pressing them down and packing them in compactly, then pour the hot pickling liquid into each jar, leaving 1/2" head space.
5. Process and store: Allow jars to cool to room temperature, then store them in the refrigerator or can them using standard USDA water process canning procedures, following storage guidelines for refrigerator or canned pickled peppers.