Partial Pecks of Pickled Peppers

We recently bought 4 quarts of fresh jalapeno peppers. We love jalepenos and my amazing husband canned this particular pile of peppers. I thought I’d share with you just how he did this because these are wonderful to keep on hand!

Canned Jalapenos (Pickled)

Here’s how:

Cut off the stems and slice the peppers into nice thick slices (or as you like them). Pack in jars, cover with boiling vinegar mixture to 1/2″ from the top, seal in water bath* for 10 minutes.

Vinegar mixture:

  • 4 cups white vinegar
  • 2 cups water
  • 4 tsp salt

Makes 6 pints.

Make 6 pints several times!

We eat pickled jalapenos on all kinds of foods; we cut them up into homemade salsa, dice them into scrambled eggs, put them on salads, and sometimes we just snack on them.

*Just a note on water bath canning, in case you don’t do this often. You need a canning kettle or a very large, deep pot. Fill the pot with water and turn the burner on high. When the water is boiling, lower the assembled jars into  the kettle. Once the water gets back up to boiling, start counting the ten minutes.

(Sshhhhhhhhhhh! I’m thinking about bringing home another 8 quarts of these peppers. Did you know that eating jalapeno peppers with your meals actually raises your metabolism?)

Barb Kelley-

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3 thoughts on “Partial Pecks of Pickled Peppers

  1. I bet he didn’t make a peep while he put the pickled peppers in the peppery pots, but he probably picked a pan and then put a nice porterhouse in the pan until his peepers popped with all the peppery profundity.

    • Scott, I ponder, puzzled and perplexed, the pulchritudinous perspicacity of your point about pork. Perhaps you prefer protein with your peppers? Probably you simply prefer to pose problematic possibilities. Please. Proceed.

  2. Pingback: Canning and Preserving just about Everything | My Sister's Kitchen

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