Pickled Garlic Jalapeños
- Start by prepping your water bath for canning. Once water is boiling, place mason jars in boiiling water for 10 minutes to sterilize. Remove to a towel-lined counter to cool for a few minutes.
- Meanwhile, cut jalapenos into rounds. Once jars are cooled, pack jalapenos into jars, leaving 1/2 inch headspace. Leave seeds and ribs if you like the kick, remove them if you don’t. I usually leave them in! Top each jar of peppers with 1 tablespoon minced garlic or 2 cloves if you have fresh garlic.
- Combine vinegar and salt in saucepan until boiling. Pour over jalapenos, filling each jar enough to leave a 1/2 inch headspace.
- Sterilize jar lids by dipping in your boiling water bath for 30 seconds. (Follow the process directed by your jarring company – usually found on lid packages. Each company may differ, but mine uses this method of prep.)
- Wipe rims of pint jars with a clean dry cloth. Apply lids and lid rings. Tighten only until finger tight (no need to crank it on).
- Process jars in boiling water for 10 minutes, right side up. Make sure all jars are covered by at least an inch of water. Remove to towel lined counter. You should hear tops pop sealed shortly after jars start to cool.
- After 24 hours, remove rings and check lids to make sure they are sealed well. Store in a dark, cool place.
Wait 2 weeks to eat – these babies need to marinate.
These keep 1-2 years but always use your smarts – if the jars are looking cloudy or funky, toss them.
Enjoy these in/on chili, in tacos or burritos, on nachos, or right out of the jar. I like to give them as gifts to my spicy friends, but feel free to hoard them to yourself – I won’t judge.
If you like what you found here, give this page a follow and check out the facebook page and Instagram @craftybridge. Tons more to see over there!
For convenience and to help you gather supplies, I have included Amazon affiliated links with the supplies that I used for this recipe or craft.