2nd February 2016
Jalapeño slices are one of my favorite pickles. I love them on burgers and nachos or stuffed inside burritos. They’re so delightfuly spicy and sour! Jalapeños are a mild pepper, so compared to my other Pickled Peppers, these can be enjoyed by everyone!
I’ve tried different recipes, and I love this one from The Yummy Life. The mixture of spices is perfect and the peppers aren’t too sweet. I like to wait a month before opening my sealed jar so the flavors can fully develop. Once opened, don’t forget to put them in the refrigerator (otherwise if the jar is sealed, it can stay in your pantry for up to a year).
Pickled Jalapeño Slices, makes 1 jar
- 250g / 1/2 pound jalapeños
- 3/4 cup vinegar (white distilled, apple cider, or a combination of the two)
- 3/4 cups water
- 1/2 tablespoon honey, maple syrup, or other natural sweetner
- 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
- Thinly slice jalapenos in 1/8″ rounds, discarding stem ends.
- Sterilize your pint jar & lid according to standard canning procedures. Keep jars warm until it’s time to fill them.
- Combine vinegar, water, & sweetner in a pot; heat until just before it starts to boil.
- Add salt, pepper, cumin, coriander, bay leaf, & garlic to each jar.
- Add jalapeno slices to the jar, pressing down and packing them in compactly until the jar is filled. For a more attractive appearance, use a chopstick or your finger to position some slices vertically along the sides of the jar.
- Pour hot vinegar mixture into the jar, leaving 1/2″ head space. Insert chopstick down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them “finger tight.”
- Fill a large pot with enough water to cover the jar with 1″ of water. Bring water to boil.
- Place warm, filled jars inside pot, return water to a boil, and process 12 minutes.
- Turn off heat and leave jars in water for 5 minutes.
- Remove jars and cool, undisturbed for at least 12 hours.
- Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 4-6 weeks.
- If any jars don’t seal, cool and move to refrigerator where they will be good for several months.