Annie’s Pickled Jalapeno Slices

Around this time of year, I start to can the jalapenos from everyone’s gardens. I say everyone’s, because many of my friends and family start off with great intentions, then come to realize they have too many to eat fresh, call me, and I collect them!

Jalapenos are very simple to can once you have everything set up. Today I did 18 jars worth in 1 ½ hours, including water bath processing time.

Annie’s Pickled Jalapeno Slices

• Heat water in water bath canner to boiling.
• Wash whole jalapenos.
• Mix the following: 2 quarts of water, 1 ½ cups of white vinegar, and 2 tablespoons of canning salt in a pot. Bring to a boil. This is your brine. You may change the amounts of the ingredients if you wish. However, I did this once, and it threw off the taste and texture of the peppers.
• Prepare jars.
• Put on rubber gloves. This is very important. The oils from the peppers will burn your skin, eyes, mouth, and nose.
• Slice up peppers, cold packing them in heated jars. To heat jars, boil water in a teakettle, then pour into jars. Cold packing of jars means that you do not cook the produce ahead of time, just place it in raw.
• Pour brine into jars, over peppers, leaving ½ inch headspace.
• Wipe jar rims with clean cloth.
• Place heated lid on jar. Screw on band loosely.
• Process as follows: quart jars 25 minutes. Pint jars, 15 minutes. Half pint jars, 10 minutes.

These peppers taste exactly like those jarred jalapenos found in the stores, with none on the chemicals and preservatives added. Try them for yourself!

~Annie

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