After making enough Jalapeno Pepper Jelly to feed a small army, I still had more jalapenos than I could handle. I then dehydrated a large freezer bag full and then blanched another freezer bag full.
But, I still had at least six more pounds of jalapeno’s to deal with. Since you can pickle cucumbers, okra and just about anything else, I decided I would try it on my jalapenos. So stinkin’ glad that I did.
(This tutorial may look like a lot of steps, but I am also showing the canning process that is applicable to any type of water bath canning-just in case you aren’t familiar.)
![DSC_0029](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00291.jpg)
Pickled Jalapeno Peppers are tasty, a little hot and still crunchy. Throw a few in your chili, on top of nachos, hot dogs or even a pizza to add a little pizzaz. (If you don’t want them to be hot, simply remove the seeds and membranes).
The best part? They look fancy inside a mason jar and make inexpensive gifts!
![DSC_0002](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0002.jpg)
Here’s what you’ll need to make your very own Pickled Jalapeno Peppers (this recipe makes the 4 quarts shown):
3 C Water
9 C Distilled White Vinegar
2 TBS Kosher Salt
1 1/2 tsp ground cumin
8 cloves of Garlic, peeled and left whole
6 Lbs Jalapeno Peppers-green & red (that’s about 180 small peppers or 60 large)
4 Quart Jars with lids and rings
Canner & canning utensils
Gloves
![DSC_0003](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0003.jpg)
First things first, wash your jars, rings and lids in soapy water.
![DSC_0004](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0004.jpg)
I am super particular about bacteria, so after I wash my jars, rings and lids-I put them in a large pot of boiling water, turn down the heat and let them simmer while I am making the jars’ contents.
![DSC_0005](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00051.jpg)
Slap on your rubber gloves and de-stem the jalapenos. At this point, if you want less hot jalapeno’s, cut out the membrane and the seeds.
![DSC_0006](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0006.jpg)
Slice the jalapeno’s to be about 1/4-1/2″ thick.
![DSC_0009](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00091.jpg)
Peel the garlic gloves and apply slight pressure to each clove with your thumb. Don’t smash them to smithereenes-this is just to release a bit of flavor.
![DSC_0010](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0010.jpg)
Now for the brine: Pour the 3 cups of water into a large stainless steel pot. Place the pot on a large burner on the stove.
![DSC_0011](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00111.jpg)
Add the 9 cups of vinegar to the pot.
![DSC_0012](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00122.jpg)
Add the 2 TBS of Kosher salt.
![DSC_0013](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00132.jpg)
Finally, add the 1 1/2 tsp of ground Cumin.
Whisk all of these ingredients together and bring to a boil. Stir until the Kosher salt dissolves completely.
![DSC_0017](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00171.jpg)
While you are waiting on the brine to boil, remove the hot jars, lids and rings with tongs.
![DSC_0027](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00271.jpg)
Also, while you are waiting on the brine to boil, fill the canner up with water, about 3/4 of the way up. Turn the burner on high, set the canner lid loosely on top-don’t screw the lid on as pictured here!.
![DSC_0018](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0018.jpg)
Put a clove of garlic (or two if the clove is small) in the bottom of the sterilized jars.
![DSC_0020](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00201.jpg)
While wearing gloves, pack each jar completely full of jalapeno pepper slices.
![DSC_0021](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0021.jpg)
Place the canning funnel over each jar. Fill the jar full of the hot brine, leaving a 1/4″ at the top of the jar.
![DSC_0024](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00241.jpg)
Use a knife to remove any air bubbles.
![DSC_0023](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0023.jpg)
Remove any excess liquid from the mouth of the jar with a clean cloth.
![DSC_0022](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_0022.jpg)
Place the lids on the jars and hand tighten the rings.
![DSC_0026](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00261.jpg)
Using tongs, place the jars inside of your water bath canner.
![DSC_0027](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00271.jpg)
Place the canner lid and process the jars for 10 to 15 minutes.
![DSC_0026](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00261.jpg)
Remove the jars with the tongs, and set on clean dish towels on the counter. As the jars cool, you can hear a ‘ping’ which tells you the jars were processed correctly.
![DSC_0029](https://www.potholesandpantyhose.com/wp-content/uploads/2012/01/DSC_00291.jpg)
Store for 3+ weeks in a dark area. This allows all the flavors to get to know each other, mingle around, have some alone time and in turn-makes your jalapenos super yummy.
Keep opened jars for 6 months in the fridge-use only clean utensils to remove peppers. No fingers, please.
Keep unopened jars for a year.
This means you can make Pickled Jalapeno Peppers this summer after the jalapeno harvest and give to that special someone as Christmas gifts months later.
Easy, peasy, cheap and pleasy.