Pickled Garlic Jalapeños

Fall is finally here and as the garden winds down I find myself with an abundance of peppers, as I do every year. They seem to ramp up production at the end of the Summer as if they’re playing catch-up. Bell peppers are easily eaten or frozen. Banana peppers are made into refrigerator pickles or packed into jars and pickled for colder months with this recipe. Cayenne peppers are put aside to dry for red pepper flakes and cayenne powder. And the Humble Jalapeno, in it’s unwavering abundance, piles high on the counter, waiting. Once the pile is unbearable and I accept that no, my husband will not eat them with his eggs, sandwich, oatmeal, cereal, workout shakes or avocado toast (because nurse Bridget, be nice, he still has GERD from trying to sneak them into everything last year), I must take action. In a swift hour of chopping, boiling and canning, I have a number of nicely packed jars full of tasty jalapenos to enjoy for the rest of the year and to give to friends who enjoy the spicy side of life. No jalapeno left behind.
You, too, can save your jalapenos with this quick recipe:
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Pickled Garlic Jalapeños

Makes 4 pint jars
Ingredients:
– 3.5 cups white vinegar
– 4 tablespoons pickling salt
– 2 lbs jalapeños
– 4 tablespoons minced garlic

  1. 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.
  2. 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.
  3. Combine vinegar and salt in saucepan until boiling. Pour over jalapenos, filling each jar enough to leave a 1/2 inch headspace.
  4. 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.)
  5. 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).
  6. 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.
  7. 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.

Cheers,
Bridget
XOXO

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